Quick Bread with Rice Flour
 
 
This quick cake-like bread is versatile and easily adaptable. You can use corn meal instead of rice flour, or you can omit it entirely and use only wheat flour. You can add any ingredients you want or need to get rid of from the fridge. And it goes really well with a glass of cold beer!
Author:
Recipe type: Light Dinner
Cuisine: International
Serves: 6-8
Ingredients
  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1 tsp dry Italian seasoning (you can use dry oregano or thyme)
  • ½ tsp pepper
  • 4 eggs
  • 1 cup buttermilk (I used ½ cup milk + ½ plain Greek yogurt)
  • ½ cup sunflower oil
  • 1 cup cottage cheese (or any other white cheese, like crumbled feta)
  • ¾ cup diced smoked ham (or cooked, crumbled bacon)
  • ½ cup diced pickles
  • ⅓ cup diced banana peppers or pepperoncini
Instructions
  1. Preheat the oven to 400F.
  2. Grease 18x9 Pyrex baking dish.
  3. In a large bowl combine both flours, baking powder, salt, Italian seasonings, and pepper.
  4. In a medium bowl whisk eggs, and add buttermilk and oil.
  5. Stir to combine.
  6. Whisk in cottage cheese, ham, pickles, and peppers.
  7. The dough will be runny, thicker than pancake batter, but looser than bread dough.
  8. Pour the batter into the prepared baking dish.
  9. Bake 30-40 minutes until golden brown.
  10. Allow it to cool in the baking dish and serve warm or at room temperature with plain yogurt or cold beer.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/quick-bread-with-rice-flour/