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Monday, August 25, 2008

The All-Purpose Quick Bread

Making bread is an almost daily chore. I've mentioned before that my oldest boy is part carbivore which means a third of the loaf is easily sliced for him throughout any given day. We must have bread.

Some days I'm in a hurry or low on yeast or xanthan gum and this bread is a perfect fix. Not only that but it is REALLY good and works well for sandwiches or as a loaf to have with dinner. And this one can stand up to slicing while still hot - something I really miss from our former gluten days!

I changed a yellow cake mix recipe by reducing the amount of sugar and milk and surprisingly it came out great the first time. No tweaking for once!
Give it a try and let me know what you think!

The All Purpose Quick Bread:

First mix:
4 eggs
1/4 cup sugar
2/3 cups mayonnaise
3/4 cup milk
2 teaspoon vanilla extract
Then add:
1 1/4 cups rice flour
1/4 cup sorghum
3/4 cup tapioca starch
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
Mix well for about one minute. Pour into greased loaf pan (batter will be more like cake batter).
Bake in a preheated oven at 350 degrees for 45-50 minutes.

16 comments:

Carrie said...

I look forward to trying this Debbie!! I need a good yeast-free recipe and after hearing our discussion in the group today, this will be a good one to try!! Thanks for sharing!

Carrie said...

Debbie -- This is good stuff! I made it tonight to go with our roasted chicken and caesar salad. Quick, easy, and a great loaf of bread! I'll be using it for a sandwich tomorrow! Thanks so much for this great recipe!! My husband loved it too!

glutenfreeislife said...

Excellent recipe! Made this tonight to go with our pork loin roast. DS had me put BBQ on his pork and make a sandwich with the bread! He loved it!

Thanks for sharing this!

Kim

Thomas Dzomba said...

Debbie,

Carrie sent a link to this recipe to me becaue she knew I was looking for a good yeast free sandwich bread. Made it yesterday and it was wonderful. Thank you for sharing this recipe with all of us.

I posted a review of your recipe here:

http://gfcfexperience.blogspot.com/2008/11/gfcf-recipe-review-experience-gfcf.html

I am looking forward to reading more of your blog!

Thomas

Debbie said...

Thomas,
Thank you so much! I look forward to comments from those who have made a recipe I have here. I've gotten to where I don't make much bread besides my quickbreads because they taste great, are easy to make, and are consistent.
Debbie

Tim said...

Debbie: your recipe looks wonderful--but I'm on a total YF diet, which means no vinegar, which means no mayo! Can I sub something in for the mayo?
Laurie

Debbie said...

Laurie,
I suppose you could make your own mayo - there are several recipes out there. I haven't tried any homemade in the bread recipe though. The other quickbread recipes have things like applesauce, pumpkin, and yogurt. I don't think plain oil works as well. The others add moisture and in the case of the yogurt, some protein. Try with one of the subs I mentioned and I think it should be fine. We rely on this bread almost 100 percent now as my son, Nathan does better yeast-free.
Debbie

Kate said...

Hi.

I tried this recipe, carefully measuring all ingredients, and it came out really dense. I didn't get the rise and lightness of the on pictured. It was also done in 30 minutes as opposed to 45. Any idea what might have caused this?

Thanks

Kate said...

DOH!

I went back and re read the recipe and noticed that I'd used a half cup of sorghum instead of 1/4. The bread is good, just a little dense and dry, and my son loves it! I can only imagine how good it will be when I try again(hopefully I'll get it right this time)!

Thanks again!

Dodi said...

I noticed that some of you have been looking for a mayonnaise recipe and have come across a great one. Here is the link, it is excellent!
http://www.cdkitchen.com/recipes/recs/517/Hellmans_Mayonnaise31273.shtml

Jan S. said...

I am just starting a yeast free diet, so am not used to baking yeast free breads, especially gluten free ones. I know with yeast/gluten breads you tap on the bottom and can tell when it is done. How can you tell when a bread like this is done?

Debbie said...

Hi Jan,
I've cooked this bread for as little as 45 minutes and as long as one hour. I think that I will edit my post and put 50-55 minutes. I've never really had a problem with it not being done. It is so failproof you need not worry! Cook it once for 50 minutes and see how you like it. You can always take a skewer/knife and insert it down the center and see if it comes out clean.
Blessings!
Debbie

Anonymous said...

hi, i was wondering if there was a sub for the egg? i know i could use ener-g egg replacer but i heard that when you need more then 1 egg in a recipe its not really good to use it and your recipe calls for more then 1! i am tryin to find a bread recipe that will actually rise using NO yeast or egg as i'm alleric to both as well as being GF too :[

Melissa said...

Debbie.. This the best tasting bread.
One thing happened. My bread didn't rise like your's. Could you tell me what happened?

Anonymous said...

I just sliced this straight out of the oven as i couldn't wait......it is fantabulous......moist, light and tastes and slices wonderful....i know our grandsons who are gfcf will love it, husband does and it is the first rice bread that i have liked.. they also love the dinner roll recipe, husband loves for hamburger buns.....

Anonymous said...

Love this bread but a little sweet for a grilled cheese....but grills really great.......next loaf i will leave out the vanilla and cut sugar to about 1 T great bread