Mexican Cheese Bread
Yield
1 loafPrep
20 minCook
25 minReady
45 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rice flour
|
|
| ½ | cup |
soy flour
|
*
|
| 1 | tablespoon |
baking powder
|
|
| 1 | cup |
enchilada sauce
|
|
| ¾ | cup |
water
warm |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rice flour
|
|
| 118 | ml |
soy flour
|
*
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
enchilada sauce
|
|
| 177 | ml |
water
warm |
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
cheese
grated |
|
Directions
Mix the dry ingredients.
Mix the liquid ingredients.
Combine the two mixtures.
Stir quickly. Pour into a well-oiled 8x8 inch cake pan.
Bake at 375℉ (190℃). for 25 minutes or until done.
