Please ensure Javascript is enabled for purposes of website accessibility


Gluten-free, courtesy of The Remedy Kitchen


  • 3 Eggs
  • 1 Cup Vegetable oil
  • 1 Cup Buttermilk
  • 1 Cup Sugar
  • 1/2 TSP Vanilla
  • 2 TSP Cinnamon
  • 1 1/2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/2 TSP Salt
  • 1 Cup White Rice Four
  • 1/2 Cup Potato Starch
  • 1/2 Cup Tapioca Starch
  • 1/2 TSP Xanthan Gum
  • 1 Pack Instant Vanilla Pudding (3.4 ounce)


  1. Preheat the oven to 325 degrees convection/350 degrees conventional.
  2. Grease two loaf pans.
  3. In a bowl, combine the cinnamon, baking powder, baking soda, salt, white rice flour, potato starch, tapioca starch and xanthan gum. Set aside.
  4. In another large mixing bowl, combine eggs, oil, buttermilk, sugar and vanilla. Stir until well combined.
  5. Stir in flour mixture and vanilla pudding. Mix until well combined.
  6. In another small bowl, combine the topping ingredients. Sprinkle 1/2 of mixture in the bottom of loaf pans.
  7. Pour batter into pans, dividing batter evenly between the pans. Sprinkle remaining topping mixture on top of the batter.
  8. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  9. Let bread cool in pan for at least 10 minutes, then remove loaves from pan and cool on wire rack.
Friendship Bread