My creative juices are flowing! And I'm doing a happy dance figuring out how to put leftovers to good use. I don't want to sound boastful, but this bread is so yummy and the texture is by far the closest attempt at mocking a gluten/corn bread. And it's MOIST, even on the next day! I don't know about you, but I've missed the moistness of bread. So, drum roll please...
Top 8 allergen free, corn free, coconut free, refined sugar free
Yield: 1 loaf
1 1/2 cups cooked quinoa
2 cups flour mix*
2 tablespoons ground flaxseed meal (optional)
2 1/2 teaspoons corn-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 cup cooked & pureed butternut squash
1 cup milk or alternative (with water I use 1/2 cup)
1/4 cup olive oil
1 teaspoon honey
2 large eggs or alternative
*Flour mix - For easy calculating, I mix:
1 cup white rice flour
3/4 cup brown rice flour
2/3 cup sorghum flour
2/3 cup arrowroot flour
1/2 cup tapioca flour
You'll have leftover flour mix. I like to use my leftover flour mix on the weekends for throwing together pancakes or a new creation.
Preheat oven to 350°F. Oil or butter loaf pans and line bottom with parchment paper.
Stir together dry ingredients. Mix wet ingredients in a separate bowl, combine with dry and stir in.
Bake 35-45 minutes. Bread will be done when toothpick inserted comes out clean or firm & springy to the touch.
Let cool in pans for 10 minutes & then remove to finish cooling on a wire rack. Store in an airtight container.
Notes: Quinoa and squash can be cooked ahead of time.