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Gluten-Free Rice & Almond Loaf with Tapioca
Airy gluten-free bread built on rice flour, almond flour, tapioca starch and ground flaxseed with xanthan gum. Soft crumb — pairs with avocado-tuna topping.
15 min prep / 55 min total
180 kcal
2g protein
8 servings
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Ingredients
Ingredients updated to metric measurements
- 2 tbspflaxseed
- 250 mlwater
1 cup
- 100 grice flour
- 60 gtapioca starch
- 40 gcorn flour
- 60 galmond flour
- 1 tspxanthan gum
- ½ tspbaking soda
- 1 tbspsugar-free syrup
- 2 tbspolive oil
- 1 tbspapple cider vinegar
- salt
to taste
Instructions
Soak 2 tablespoons flaxseed in 1 cup water for .
Combine 100g rice flour, 60g tapioca starch, 40g corn flour, 60g almond flour, 1 teaspoon xanthan gum, baking soda and salt.
Whisk in the flaxseed slurry, 1 tablespoon sugar-free syrup, 2 tablespoons olive oil and 1 tablespoon apple cider vinegar.
Transfer to a greased pan, sprinkle with sesame and bake at 180°C for 30-.
Cool and serve topped with mashed avocado, canned tuna, cream cheese, lemon and dill.
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