Rice Bread (Yeast Free)"
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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.
Best Used By Blood Types:
- Type A (2 beneficials)
- Type A Non Secretor (0 beneficials)
- Type AB (3 beneficials)
- Type AB Non Secretor (4 beneficials)
- Type B (2 beneficials)
- Type B Non Secretor (3 beneficials)
- Type O (0 beneficials)
- Type O Non Secretor (2 beneficials)
- 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:
- Soak the rice flour in the milk for at least one hour.
- Separate the eggs and beat the whites in a large, clean bowl till very stiff.
- Add the rice flour and milk to the egg whites along with the egg yolks, herbs, salt & baking powder.
- Gently mix (I'd say fold it in) being careful not to beat out the air from the egg whites.
- 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.
- I place baking parchment between the foil and the food and, if I can get away without foil, I just use the parchment.
- If you are using just parchment you will need to tie it on with string like a Christmas Pudding.
- Tuck the foil well under the rim of the bowl and steam over a pan of boiling water for 1 hour and 20 minutes.
- Remove the foil/parchment and allow the loaf to cool for 10 minutes.
- Loosen the sides of the loaf with a knife, turn it out onto a wire tray, and allow to cool.
- Put it in an airtight container and eat in 3 days, or freeze in convenient portions.
Blood Type Diet Analysis:
Hint: You can click on the arrows  at top of the table(s) to sort by columns.
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Rice Milk||3|| N|| N|| B|| B|| B|| B|| N|| N|
|Soy Milk||3|| B|| N|| N|| A|| A|| N|| N|| A|
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients which are high in phytates.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
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- Revised Oct 16, 2007 at 05:58 PM By: Drea