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Feta and Dill Quick Bread

Photo: Oxmoor House
Hands-on time 6 mins
Total time 2 hrs, 6 mins
Yield Serves 16 (serving size: 1 slice)
This tangy Greek quick bread makes a delightful addition to any bread basket. Feel free to use 1 teaspoon of dried dill in place of the fresh dill.

Ingredients

  • 3.45 ounces brown rice flour (about 3/4 cup)
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 1.05 ounces tapioca flour (about 1/4 cup)
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 1 tablespoon chopped fresh dill
  • 3/4 cup fat-free half-and-half
  • 1/4 cup olive oil
  • 2 large eggs
  • Cooking spray

Nutrition Information

  • calories 113
  • fat 5.9 g
  • satfat 1.8 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 2.9 g
  • carbohydrate 12 g
  • fiber 0.6 g
  • cholesterol 30 mg
  • iron 0.3 mg
  • sodium 263 mg
  • calcium 96 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, xanthan gum, and salt; stir with a whisk. Stir in feta cheese and dill; make a well in center of mixture. Combine half-and-half, olive oil, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist.

  3. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Gluten-Free Baking