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Maple Quick Bread

This is a delicious teacake style bread. It’s just sweet enough to curb your sweet tooth without leaving you feeling guilty for indulging.


1 3/4 c. white rice flour

1/4 c. buckwheat flour

1 tsp baking powder (corn free)

1 tsp baking soda

1 tsp non-iodized salt

1/3 c. maple syrup

1 egg, slightly beaten

1 c. milk

Preheat oven to 350°F. Butter a loaf pan - I used Olive Oil here to stick to son’s diet. Mix the flour, baking powder, baking soda, & salt in mixing bowl. Add the maple syrup, egg and milk. Beat thoroughly with an electric mixer for 20 minutes (no that’s not a typo). Pour into pan & bake for about 50 minutes. For a really moist loaf, placing a pan of ice on the lower rack will envelope the bread with steam. Remove from pan & cool on a rack.

Note: The bread will still work if you want to skip the mixing time. It will just be a bit denser.

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