Make Ahead


April 24, 2011
1 Ratings
  • Makes 1 9-inch loaf
Author Notes

One of my friends is an author and in his fantasy series, The Auralia Thread, one of the characters eats something called Nectarbread. I knew I had to taste it, but the only way to taste it was to invent it. So I created this recipe and took him and his wife a loaf. (It's specifically designed to be safe for his wife's food allergies.) They were thrilled! The descriptions of food increase markedly over the course of the series. My friend claims he wanted to see what other goodies would show up on his doorstep if he wrote about them. This is my favorite.

Quick bread may not seem very original, but truly delicious gluten-free, dairy-free, soy-free quick bread is rare. For some, it's a fantasy. But I love to bring food fantasies to life. —beyondcelery

What You'll Need
  • 1 1/4 cups white or brown rice flour
  • 1 1/4 cups sweet rice (mochi) flour
  • 2 tablespoons tapioca starch
  • 2 teaspoons baking soda
  • 1/2 cup vanilla sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 cup canola oil
  • 1/4 cup butter, melted (dairy free, real, or coconut oil)
  • 1 1/2 tablespoons fresh lemon juice
  • 3 eggs
  • 1/2 tablespoon vanilla extract
  • 1/2 cup honey (blackberry is best)
  1. Preheat oven to 350 degrees Fahrenheit. Grease and sweet rice flour loaf pan.
  2. Sift together flours, baking soda, sugar, and spices. In a separate bowl or measuring cup, mix together oil and melted butter, then beat in lemon juice, eggs, vanilla, and honey until smooth. Stir honey mixture into dry ingredients, mixing quickly until all dry pockets are incorporated. Pour into prepared loaf pan.
  3. Drizzle about ½ Tbls honey over batter and sprinkle with about ¼ tsp nutmeg. Bake 45-50 minutes, covering with foil at around 20 minutes so top does not become overly dark. Bread is done when toothpick inserted into center comes out clean.
  4. Turn hot loaf out of pan after cooling about 5 minutes. Drizzle over with more honey while bread is very hot, so honey will seep in and add to the topping. Serve warm.

See what other Food52ers are saying.

  • gingerroot
  • beyondcelery
  • hardlikearmour

4 Reviews

gingerroot April 27, 2011
Wow, I love the story behind this bread! My husband is gluten intolerant and I am thrilled to have your recipe to make for him (and the rest of us too!).
beyondcelery April 27, 2011
Thanks, gingerroot! I hope you enjoy it.
beyondcelery April 25, 2011
Thanks! It was really fun (and delicious).
hardlikearmour April 25, 2011
Great story, Syronai! It's wonderful you were able to create something safe for his wife's allergies that was described in his book.