Rice Bread

Rice Bread
2 cups rice flour*
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon iodized salt
2 cups buttermilk
2 eggs
3-4 Tablespoon butter

Preheat an 8” cast iron pan on high on the stovetop. Melt the butter in the pan.

Combine all dry ingredients, and combine all wet ingredients separately – whisk each to mix well. As your butter is melting in your pan, whisk the wet mix into the dry mix, until well-combined. The batter will be thick while incorporating the ingredients together. Pour the melted butter into your mixing bowl, leaving about 1 Tablespoon in the pan. Whisk to incorporate. Now, pour the batter into the hot pan while the skillet remains on the hot stove. Move the pan to the oven, and bake for 15-20 minutes at 425⁰F.

Serve warm.

*For the Rice Flour
2 cups rice
(We recommend using an aromatic rice like basmati or jasmine rice.)

Put the 2 cups of rice into a blender or coffee grinder to blend. Blend until it forms a vortex. Once you see that vortex form, blend for an additional 30 seconds. In total, this process takes about five minutes of blending. The finer blend you achieve, the better yield you’ll have for getting 2 cups of flour for your recipe.

Sift your rice flour through a fine mesh strainer. You want to remove any large pieces that the blender didn’t catch, allowing the flour to cook evenly when making your bread.

Watch the In the Kitchen video to see how it's made!