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View printable version of this recipe View all Gluten-Free Recipes Gluten-Free Country-Style Quick Bread ½ C. amaranth flour ½ C. buckwheat flour ½ C. quinoa flour 1 ½ tsp. baking soda 1 ½ tsp. cream of tartar or ¾ tsp. unbuffered vitamin C crystals ½ tsp. salt 2-4 Tbsp. maple or date sugar (optional) 1 ½ tsp. pumpkin pie spice ½ C. chopped nuts 2/3 C. plain or vanilla rice milk ¼ C. maple syrup of light or dark agave nectar 3 Tbsp. sunflower oil Preheat oven to 375 degrees. Oil and flour a 9” pie plate or an 8” X 8” baking dish. In a bowl, whisk dry ingedients together (flours through nuts) In a 2-cup measure, combine the wet ingredients and whisk to blend. Pour into the flour mixture and mix just until combined. Pour into the prepared pan and smooth. Bake for 18 to 20 min. or until brown and a cake tester inserted in the center comes out clean. Cool in the pan on a rack for 10 mins. |
