Ingredients for Wheatless Onion Quick Bread
- 1/4 cup + 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 ½ cups rolled oats
- ½ cup rice flour
- ¼ cup rye flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup water
- 1 tablespoon apple cider vinegar
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How to Make Wheatless Onion Quick Bread
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan with cooking spray or butter, then lightly flour.
- Heat 1 tablespoon of olive oil in a medium skillet over medium-low heat.
- Add 1 medium yellow onion, chopped, and sauté until softened and translucent (about 5-7 minutes).
- Grind 1 ½ cups of rolled oats in a blender or food processor until a fine flour consistency is achieved.
- In a large bowl, whisk together 1 cup oat flour, ½ cup rice flour, ¼ cup rye flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together ¼ cup olive oil, 2 large eggs, ½ cup water, and 1 tablespoon apple cider vinegar.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the sautéed onions.
- Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- Allow the bread to cool for at least 15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
130 g
Sugar
73g
Fat
77g
Carbs
97g
