Gluten-free Quick Bread -Too Good To Be True

Gluten-free bread, gluten-free anything has advantages for many!

I like gluten-free as bread, pasta, or anything made from flour that has no wheat (thus the non -gluten) does not spike your blood sugar and makes you feel ‘fuller’ longer.  Making a paletable bread that resembles a white bread from grains other than wheat is trickey. Ok, so far for me it is impossible. Impossible means not liking the look, the taste, or the texture. Gluten-free quick breads are easier. Many ingredients in a gluten-free bread may have to be found in your market’s ‘health’ department, or at your local food co-op.  Search them out. It’s an experience worth taking in itself!  The quick bread I have made here has such a nutty taste. It has no nuts though it does have legumes, which helps increase the protein count. Enough said. Here you go!

In large bowl combine:

1 C brown rice flour

1 C garbonzo bean flour

3/4 C old fashioned oats

1/2 C organic (or not!) brown sugar

1 tsp baking powder

1 tsp baking soda

In small bowl heat 1/2 C fat-free milk to lukewarm.  Add one package or 1/4 oz dry yeast. Stir and set aside.

In large bowl beat 2 egg whites until soft peaks form.

Into bowl with dry ingredients add 1/4 C canola oil.  Add the yeast/milk mixture and stir.  Gently stir in the egg whites.

Oil and flour loaf pan. Baking in muffins tins would work too, be sure to adjust your baking time accordingly.  Add bread mixture.  Cover with plastic wrap and allow to rest 30 minutes in warm, draft-free spot.

Heat oven to 375 degrees.  Bake 35 minutes or until toothpick comes out clean.  Remove to cooling rack 5 minutes.  Remove bread from pan.  Bread needs to to completely cooled to slice.