Monday, July 19, 2021

Basic Gluten Free Quickbread recipe

I'm going to do something different for a little while. We're eating a lot more eggs these days, I'm also cooking more gluten free meals. Instead of a run down of my day I'm going to post some of the new to me recipes.
Ever since I met Dr. Pate my kitchen mantra for meals has been a grain, a green, a bean (or protein), so some of these will skew plant based other than the eggs.
So here's what we had today, it's based off a recipe my friend Crystal gave me.
Basic Gluten Free Quickbread recipe
350F/175C Cook for one hour 2 - 9" loaf pan
1 cup fruit/vegetables (ripe bananas, cooked pumpkin, shredded carrot, etc) measure by volume
4 eggs, lightly beaten
1/3 cup neutral oil
1/3 cup yogurt
2/3 cup besan flour
2/3 cup finely ground corn meal
2/3 cup cassava starch
2/3 cup sugar
2.5 tsp baking powder
1.5 tsp baking soda
1 tsp salt
1 cup add ins (nuts, cranberries, chocolate chips, seeds, raisins, etc)
Spice mixes - choose one, about 1/4 cup total
Pumpkin pie - 2 tsp vanilla, 2 tsp cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ginger
Chai spice - cardamom, cinnamon, cloves, ginger
Apple pie spice - vanilla, cinnamon, nutmeg, cardamom, allspice
1) Preheat oven to 350F/175C
2) combine dry ingredients
3) separately mix wet ingredients well, add the combined dry ingredients, gently fold together just until moist, turn into oiled and floured (or paper lined) loaf pans. Cook for 60 minutes. Let rest for 15 minutes before serving.

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