OK, I will keep updating this post as I am still experimenting.
I found numerous articles on the web showing ways to make a loaf of bread from pancake mix in a rice cooker (here is one). Some articles said that it was a piece of cake (pardon the pun), while others claimed that the product was unusable. None of the articles I found mentioned the type of rice cooker I had (Zojirushi Neuro Fuzzy) or had any advise on making the recipe gluten free. I can tell you now that I have had good success, and to help anyone else out there here is a running log of my observations.
- So far I have used the porridge setting on everything I have tried. I have not tried other settings, but probably will later.
- Only make a single batch. The cooker will not get the center done on a double batch
- I let the rice cooker run to the end of the cycle and there has been no problem with having to restart or having the loaf burn.
- For some unknown reason I always add the quantity of oil called for in the waffle recipe, but use the ingredients from the pancake recipe.
- To extract the loaf I remove the rice cooker bowl from the machine and put a plate on top of the bowl. Then I invert the bowl and the loaf is unceremoniously dumped onto the plate. I’ve never had one crack or break as a result of this.
- Bob’s Red Mill pancake mix makes a good dark loaf that seems to have a texture and color similar to Soda Bread. I think with a little tweaking there is a good opportunity to make a reasonable facsimile of Irish Soda Bread that is Gluten free
- Gluten Free Bisquick makes a more moist slightly rubbery loaf, but it is still very much edible and will absorb syrup fairly readily. When you open the rice cooker the top of the loaf looks white and rubbery, but if you touch it, it is cooked through. I’ve let it sit for up to 10 minutes on keep warm and it does not burn the bottom.