This bread is quick and easy.  You can add any flours you like, and this recipe is easy to adapt so it is gluten-free.  Just check the flours and make sure they are gluten-free.  Quinoa is getting to be a popular flour, it is high in protein and also gluten-free and it can easily be added to your other flours to make this bread.  This bread will be very dense and crumbly, but delicious toasted with a berry topping or jam.

• 3 cups flours (any combination works – I use stone ground whole wheat, soy flour, guinoa, brown rice flour, wheat germ, dry milk powder, bran and whatever I have on hand).
• 1/2 cup Splenda (or 1/2 tsp. stevia)
• 2 tsp baking powder
• 1 tsp. baking soda
• 1 tsp salt
• mix together and the add and mix quickly:
• 3/4 cup milk (you can use soy milk or water and skim milk powder)
• 1 cup buttermilk or 3/4 cup milk mixed with 1/4 cup vinegar

1. Bake in loaf pan or muffin tins at 350 degrees F for 30 minutes then at 325 degrees F for another 20 minutes until the top is brown. If you are making muffins, you can add raisins, dates, nuts, etc. Experiment until you get what you like.  You can also add spices (i.e. cinnamon) for added flavor.
2. I like to make several batches of the dry ingredients in a container and put it in the freezer, which makes it quick and easy to prepare on those busy days.  Then it only takes a few minutes to prepare, then pop in the oven and in an hour you have fresh bread.

Posted on April 30th, 2007 by neslyn
Filed under: Bakery