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GFCF Multigrain Quick Bread

Posted Oct 14 2009 10:02pm

My good friend is hypoglycemic and thinks she might be wheat and dairy sensitive, much like me. She already avoids too much dairy (i.e. no cheese on pizza, etc) but has recently thought about going low-wheat.

As I know how hard it can be to find low-calorie, low-carb, GFCF breads recipes or store-bought ones that won't break the bank, I thought I’d experiment with making bread she could use for sandwiches without worrying too much about the calorie content or cost.

I read up on quick breads and soda breads, browsing recipes for ideas on GFCF versions.
This is what I came up with:

GFCF Multigrain Quick Bread - GFCF/Low-Carb

Ingredients:

  • 1 ¼ cup soy flour
  • 2 Tbsp ground flaxseed
  • 2 Tbsp masa harina
  • 1 Tbsp tapioca flour
  • 1 Tbsp sugar-free sweetener
  • ½ tsp baking powder
  • 1 tsp baking soda
  • 1/3 tsp salt
  • Dash garlic powder
  • Dash cumin
  • 2/3 cup almond milk
  • 2 egg whites
  • 2 Tbsp soy sour cream
  • 1 tsp apple cider vinegar
  • ¼ cup water

Directions:

1. Preheat oven to 350.

2. Combine first 11 ingredients in a mixing bowl. Combine milk and next 3 ingredients; stir well. Add to flour mixture, then add water and mix well. (Add additional water if batter seems to thick or lumpy)

3. Spoon batter into an 8-x4-inch loaf pan coated with cooking spray. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in pan before removing.

Yield: 10 slices

Calories per slice: 75

Batter:

Baked:

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