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.
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
How to Make It
Preheat oven to 350°.
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.
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.
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