Yeast-Free Quinoa Bread
This bread rose beautifully in the oven and couldn't have been easier to make - I mean really, how can you complain with no rising time!?
Servings: 20 Slices
Calories: 107kcal
Ingredients
- 3 eggs separated
- 2 cups toasted quinoa flour
- 1 cup sorghum flour
- 1 cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon guar gum
- 1/2 teaspoon sea salt
- 2 cups almond milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon olive / coconut oil melted
Instructions
- Preheat the oven to 350 degrees F. Grease an 8x4 loaf pan with cooking spray or line with parchment paper, and set aside.
- In a small mixing bowl, beat egg whites on high until they form stiff peaks, about 1 minute.
- In a separate, larger mixing bowl, whisk together dry ingredients. Add in milk, vinegar, egg yolks, syrup and oil and beat until smooth. Fold in egg whites.
- Transfer batter to prepared loaf pan and baking on center rack for 55 - 60 minutes.
- Remove from oven, let cool in pan for 10 minutes, then transfer to a wire rack and cool completely.
- Slice and serve.
Video
Notes
If you want to freeze this bread, simply slice the entire loaf, wrap it in tin foil then place in a plastic zipper bag. Freeze for up to three months.
Nutrition
Calories: 107kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Cholesterol: 24mg | Sodium: 160mg | Potassium: 70mg | Fiber: 1g | Vitamin A: 35IU | Calcium: 57mg | Iron: 0.9mg