“This tasty gluten-free loaf tastes awesome and unlike other gluten-free breads, it holds together quite well. Even non gluten-free people will enjoy this one!”
Ingredients
- 1 cup evaporated milk (at room temperature)
- 1/2 cup water
- 1/4 cup bacon fat (melted bacon drippings)
- 1 tablespoon granulated sugar
- 1 tablespoon molasses (cooking molasses)
- 3 large eggs
- 1 envelope (8 gram) dry active yeast
- 2 ounces sharp cheddar cheese, shredded (aged)
- 2 jalapeno peppers, chopped (tops, seeds and ribs removed)
- 1 1/4 cups brown rice flour
- 1/2 cup millet flour
- 1/2 cup quinoa flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1tablespoon xanthan gum
- 2 teaspoons salt
Step 1
Fit a stand mixer with the paddle attachment.
Step 2
Place the milk, bacon drippings, water, sugar, molasses, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.
Step 3
Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a very thick muffin batter.)
Step 4
Coat a Pyrex loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula and place in a warm draft free place and allow rising for 60 minutes.
Step 5
Place in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 to 45 minutes, until loaf is a nice golden brown.
Step 6
Allow to cool and remove from pan.
Step 7
Slice and serve.
Nutritional
- Serving Size: 1 (93 g)
- Calories 161
- Total Fat – 3.3 g
- Saturated Fat – 1.3 g
- Cholesterol – 49.1 mg
- Sodium – 406.1 mg
- Total Carbohydrate – 27.6 g
- Dietary Fiber – 2.9 g
- Sugars – 7.6 g
- Protein – 6.5 g
- Calcium – 76.5 mg
- Iron – 1.3 mg
- Vitamin C – 21.7 mg
- Thiamin – 0.1 mg
