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From Roben Ryberg's, "The Gluten-Free Kitchen". This doesn't taste particularly "eggy". I think it is titled so because she doesn't use eggs much in her loaves of bread.
- Preheat oven to 350 degrees F.
- Combine all ingredients.
- Mix well to remove all lumps.
- The dough will be quite wet.
- Place dough in greased loaf pan.
- Smooth top with wet hands.
- Bake 40-45 minutes, until loaf is lightly browned and toothpick inserted in middle tests clean.