Gluten-free breakfast bread perfect for toasting, to have with preserves or an egg.
INGREDIENTS- 1 cup sorghum flour
- 1 ¼ cup brown rice flour
- 2 scoops unflavored whey protein powder (I used Cabot)
- 1 tablespoon baking powder
- 1 cup buttermilk, almond milk or milk
- ½ cup canola oil, preferably organic
- 2 eggs whites and yolks separated
- ½ teaspoon salt
INSTRUCTIONS- 1. 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.
NUTRITION
SERVING SIZE: 1 sliceCALORIES: 202SUGAR: 1 gSODIUM: 159 mgFAT: 11 gSATURATED FAT: 1 gCARBOHYDRATES: 21 gFIBER: 2 gPROTEIN: 6 g
Gluten free breakfast bread
