This is a great little gluten- free loaf that I baked today to go with our left-over beef stew. It’s wonderful with any soup or salad. It tastes like corn bread! We love to slather on the butter and honey! Also, very quick and easy! About 40 minutes total from start to finish!
In medium size bowl add:
1/2 cup rice milk
2 heaping teaspoons of ground flax seed (I grind whole flax seed in blender)
3 Tbsp. melted butter
1/8 teaspoon salt
1/8 teaspoon powdered stevia
2 Tbsp. xylitol sweetener
1/4 cup oat bran
1/2 cup oat flour
1 teaspoon Homemade Baking Powder (or your choice)
Spoon into buttered mini loaf pan (5″ x 2.5″ – bottom of pan measurement)
Bake at 375 F /190 C for 25 – 30 minutes or until edges start to brown and toothpick comes out clean.