Reprinted from The Blood Type Diet Website (

Rice Bread (Yeast Free)


This recipe worked well for me; it is light and a bit cake-like in texture. Vary the flavor by substituting herbs and spices such as aniseeds, fennel seeds, caraway seeds, thyme, rosemary and marjoram. It is better next day. It even toasts OK, though a bit fragile.

  • 1 cup rice flour
  • 1 cup soy milk [or BTD compliant milk]
  • 2 eggs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder [baking powder recipes]
How to make it:
  1. Soak the rice flour in the milk for at least one hour.
  2. Separate the eggs and beat the whites in a large, clean bowl till very stiff.
  3. Add the rice flour and milk to the egg whites along with the egg yolks, herbs, salt & baking powder.
  4. Gently mix (I'd say fold it in) being careful not to beat out the air from the egg whites.
  5. Place the mixture in a greased, oven-proof bowl and cover the bowl with a piece of greased foil, pleated in the middle to allow the loaf to expand.
  6. I place baking parchment between the foil and the food and, if I can get away without foil, I just use the parchment.
  7. If you are using just parchment you will need to tie it on with string like a Christmas Pudding.
  8. Tuck the foil well under the rim of the bowl and steam over a pan of boiling water for 1 hour and 20 minutes.
  9. Remove the foil/parchment and allow the loaf to cool for 10 minutes.
  10. Loosen the sides of the loaf with a knife, turn it out onto a wire tray, and allow to cool.
  11. Put it in an airtight container and eat in 3 days, or freeze in convenient portions.