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Gluten Free Home Brewing Blog

Malt Rice Bread II

By GFHB  -  July 31st, 2017

This is an updated version of the Malt Rice Bread recipe we originally posted on our blog on February 24th 2017. In this version, we cooked the Amber Rice Malt Cereal first, adjusted the amounts of the leavening agents, reduced the amount of sugar, and added more liquid. We found this version to be more "savory" and have more of a cornbread consistency. 


1 cup Amber Rice Malt Cereal

½ cup Amber Malted Rice Flour

½ cup Malted Sweet Rice Flour

¼ cup brown sugar

1 tsp salt

2 tsp baking power

1 tsp baking soda

¼ tsp xanthan gum

1 egg or 1 flax egg

1 ¼ cups milk or non-dairy milk divided

¼ cup olive oil

Preheat oven to 400. Cook ¾ cup milk with 1 cup rice cereal per directions on rice cereal package. Set aside. In a bowl, mix all the dry ingredients. Add in wet ingredients and cooked rice cereal. If batter is too dry, add more milk to get desired consistency. Should be a thick batter similar to cornbread batter.

Pour batter in to square baking dish and bake 30 to 40 minutes.


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