Description
This gluten free bread is great for toasting, to have with preserves or a fried egg. It’s a quick bread, meaning it uses baking powder instead of yeast to rise, so it’s super simple, quick and foolproof to bake.
Ingredients
Units
Scale
- 1 cup sorghum flour
- 1 1/4 cup brown rice flour
- 2 scoops unflavored whey protein powder (I used Cabot)
- 1 tablespoon baking powder
- 1 cup buttermilk, almond milk or milk
- 1/2 cup canola oil, preferably organic
- 2 eggs whites and yolks separated
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Coat a 8 ½-inch by 4 1/2 –inch loaf pan with cooking spray.
- Whisk sorghum, brown rice flour, protein powder and baking powder in a large bowl. Wisk buttermilk, almond milk or milk in a glass measuring cup with oil and egg yolks. Pour into the flour mixture. Stir to combine. Beat eggwhites and salt in a medium bowl until they form soft peaks. Fold eggwhites into the batter. Spread bread batter in the prepared loaf pan and transfer to the oven.
- Bake until the bread is puffed and golden and set up in the center when touched lightly, 40 to 50 minutes. Let cool 20 minutes before turning out onto a cooling rack. Cool completely before slicing.
Notes
Make Ahead Tip: This bread does not keep well at room temp or in the fridge. The best way to keep it is to freeze it as follows: let it cool, slice it, and then freeze the slices. Defrost and toast individual slices as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 202
- Sugar: 1 g
- Sodium: 159 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 6 g