Rhubarb. Some love it, some... not so much. I get it. It can be tart. But when paired with the right ingredients, it’s magical. I remember my grandmother used to make rhubarb pie every spring, and the sweet-tart aroma wafting from the kitchen was just pure joy. This white rice flour rhubarb bread tries to capture some of that memory – a flavor of spring and summer in every bite.
Now, why white rice flour? Well, it keeps things mild. Regular wheat flour can easily overpower the delicate flavor of rhubarb. White rice flour lets the rhubarb shine. This recipe is also friendly for those avoiding gluten (though, always double-check your other ingredients!). My friend Sarah has Celiac disease and is always looking for good recipes. So I developed this one for her. I had to tweak it several times, its true, but its finally perfect!
It's more than just a recipe. It’s about creating a comforting, subtly sweet loaf that you can enjoy any time of day. This bread is fantastic for breakfast, a midday snack, or even a light dessert. You could even serve it as a side with brunch! Imagine it slightly warmed with a dollop of whipped cream. Mmm. Honestly, I love to have a slice with my afternoon coffee. What does this recipe mean for you? Is it a memory of family, or just a tasty treat?
Required Equipments
- Mixing Bowls
- Whisk
- Rubber Spatula
- Loaf Pan
- Parchment Paper
- Oven
White Rice Flour Rhubarb Bread: Mild and Versatile: Frequently Asked Questions
White Rice Flour Rhubarb Bread: Mild and Versatile
This white rice flour rhubarb bread is a gluten-free delight, offering a mild and versatile flavor perfect for any time of day. The simple recipe highlights the delicate tartness of rhubarb in a soft, comforting loaf.
⏳ Yield & Time
Yield: 1 loaf (9x5 inch) servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal. This is really important; trust me, cleaning sticky bread out of a pan is *not* fun.
- Whisk dry ingredients: In a large mixing bowl, whisk together the white rice flour, sugar, baking powder, baking soda, salt, and xanthan gum (if using). Make sure everything is evenly distributed to avoid clumps.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, melted butter, milk, vanilla extract, and apple cider vinegar. The vinegar might seem strange, but it adds a subtle tang that really enhances the flavor.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
- Fold in rhubarb: Gently fold in the chopped rhubarb until evenly distributed throughout the batter. The batter will be thick-ish, but that's normal.
- Pour into pan: Pour the batter into the prepared loaf pan and spread evenly. If you're feeling fancy, sprinkle a little extra sugar on top.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Start checking around 50 minutes to prevent overbaking.
- Cool: Let the bread cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer it to a wire rack to cool completely before slicing and serving. I know it's tempting, but letting it cool completely prevents a gummy texture!
📝 Notes
- If you don't have apple cider vinegar, you can use white vinegar or lemon juice.
- Feel free to add a streusel topping for extra sweetness and texture.
- Make sure your baking powder is fresh for the bread to rise properly.
🍎 Nutrition
Calories: 250 kcal
Protein: 4g
Fat: 9g
Carbohydrates: 40g
Fiber: 1g
Calcium: 50mg
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