Pear loaf by Simone Yee
Finally perfected gluten free and dairy free, Pear loaf, delicious when freshly sliced or toasted the next day!
1 cup rice flour
3/4 cup buckwheat flour
1/2 cup white wings gf cornflour (starch).
2 tsp baking powder
1/4 tsp baking soda
2 large eggs
1/2 cup oil you can tolerate
1/2 cup rice milk (or other)
1/2 cup rice malt syrup
Pear (1 large or two small)
Pre heat oven to 190°.
Line a loaf tin with baking paper.
Sift together rice flour, buckwheat flour, cornflour, baking powder, baking soda and sugar in bowl.
In another bowl add eggs, oil, rice milk and rice malt syrup. Whisk by hand well (do not beat) .
Peel pear and grate. Add to wet ingredients with the juice from grated pear.
Add wet ingredients to dry ingredients. Mix with wooden spoon, mix well but don’t over mix.
Pour into lined tin. Bake at 190° for 15 minutes and then decrease temperature to 180° for 20/25 minutes. It roughly takes 40 minutes to bake, but no more than that, as it turns out dry.
We also add a little bit of vanilla bean to wet ingredients. Make sure you do not scoop measuring cup into flour, rest cup on bench and fill and tap cup as your measuring. It has taken a long time to perfect it!