3 c Stirred rice flour
1 tb Baking powder
1 c Shredded cheddar cheese
1/3 c Vegetable oil
1/3 c Sugar
1 ts Salt
1 2/3 c Milk
2 Eggs
In large bowl, stir together rice flour, sugar, baking powder and
salt. Stir in cheese, set aside.
In medium bowl, mix milk, oil and eggs until well blended. Add milk
mixture to dry ingredients; stir just until moistened. Pour batter
into greased and waxed paper lined 9x5x3" loaf pan. Cover with
plastic wrap. Refrigerate 1 hour.
Bake in 375 F oven 45 minutes or until loaf is golden brown and
toothpick inserted in center comes out clean. Cool in pan 10
minutes. Remove; peel off waxed paper. Cool on rack.
Gluten-Free Fruit Bread: Increase sugar to 1/2 cup and substitute 1/4
cup raisins, chopped dried, pitted prunes or chopped dried apricots
for cheese.
