Wheatless Onion Quick Bread

Submitted by Roosie

"A nice wheat-free quickbread with lots of other healthy whole-grains. This could also be made as muffins. From "Cooking With The Right Side Of The Brain" by Vicki Rae Chelf."

 

• Ready In: 1hr 25mins
• Ingredients: 12
• Yields: 1 loaf

ingredients

• 1 tablespoon oil
• 2 cups chopped onions
• 1 cup rolled oats
• 1 cup brown rice flour
• 1 cup rye flour
• 3 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup oil
• 3 eggs
• 3⁄4 cup water
• 1 teaspoon cider vinegar or 1 teaspoon rice vinegar

directions

1. Preheat oven to 350F and grease and flour a 9x5 loaf pan.
2. Heat 1 tablespoon oil in a meduim skillet over low heat.
3. Add the onions and saute until translucent.
4. Grind the oats in a blender or food processor until fine, like flour.
5. Sift together the oat flour, rice flour, rye flour, baking powder, baking soda, and salt.
6. In a large bowl, beat together the 1/4 cup of the oil, eggs, water, and vinegar.
7. Stir the flour mixture into the liquid mixture until just mixed.
8. Fold in the onions.
9. Pour the batter into the pan for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
10. Let bread cool for about 5 minutes in the pan and remove to cool on a rack.
11. Let bread cool on the rack for at least 15 minutes before slicing.

Reviews

[razzintaz]

This is really good. A little dense. A little crumbly on the top. We made a loaf to have with spaghetti. Not sure how much onions I used, I used a half of a very large walla walla. Loved the sweetness which came from the onions. Also added some basil and oregano.

 

[marydaddy]

I followed this recipe exactly (my onions were very small diced)and made 2 pizza crusts instead of 1 loaf, everyone in my family loved it and we will use it again, thanks for an easy very tasty wheatless bread.

 

[BigFatMomma]

I'm not going to rate this, since I made changes to the recipe that might have made it turn out so poorly. I used vegan egg replacer, and replaced the rye flour with 1/2 garbanzo and 1/2 oat flour. It got thick, foamy, and didn't bake or rise at all. Since the batter didn't "pour", I assumed that it wouldn't work out. I suppose if I followed it exactly, it would work, but websites for subbing flour said this would work, and the egg replacer directions said it should work, too. I will try it again, since I want this to work out. Thanks, Roosie, for the idea, and I hope it turns out better for me next time!