Wheatless Onion Quick Bread
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.
MAKE IT SHINE! ADD YOUR PHOTO
3
People talking
INGREDIENTS
Nutrition- 1tablespoon oil
- 2cups chopped onions
- 1cup rolled oats
- 1cup brown rice flour
- 1cup rye flour
- 3teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄4cup oil
- 3
- 3⁄4cup water
- 1
Advertisement
DIRECTIONS
- Preheat oven to 350F and grease and flour a 9x5 loaf pan.
- Heat 1 tablespoon oil in a meduim skillet over low heat.
- Add the onions and saute until translucent.
- Grind the oats in a blender or food processor until fine, like flour.
- Sift together the oat flour, rice flour, rye flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the 1/4 cup of the oil, eggs, water, and vinegar.
- Stir the flour mixture into the liquid mixture until just mixed.
- Fold in the onions.
- Pour the batter into the pan for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let bread cool for about 5 minutes in the pan and remove to cool on a rack.
- Let bread cool on the rack for at least 15 minutes before slicing.
Advertisement