Quinoa-Sorghum Carrot Bread

This fragrant, light, and moist quick bread is not only delicious, its success is an inspiration for me to continue experimenting with alternative flours.  

The original recipe called for ¾ cup each of white flour and whole wheat flours.  Recently, after some searching, I managed to find sorghum flour and decided to try it in a blend with white rice and quinoa flours.  The result is a bread with a lovely, cake-like texture.  (If you can’t find sorghum flour, you can substitute white rice flour or brown rice flour.  I suspect either of these will alter texture and taste slightly; however, it would not change the Weight Watcher point count per slice.)

Another benefit of sorghum flour: For gluten-sensitive dieters, it is, like quinoa flour, a low-calorie alternative to the basic white and brown rice flours. (Check out its Weight Watcher point value. )

Printer-friendly recipe

Cooking tip: This recipe is like the others I’ve made using alternative flours.  The original recipes don’t add enough moisture, and I ended up with a thick ball of dough.  To arrive at a thick batter, I needed ¾ cup soy milk.

Makes 8 slices

Ingredients

  • ½ cup white rice flour
  • ½ cup quinoa flour
  • ½ cup sorghum flour
  • ½ cup artificial sweetener
  • 1 tsp. ground ginger
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. nutmeg
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1 egg
  • 3 tbsp. olive or canola oil
  • ¾ cup goat or sheep yogurt
  • ¾ cup soy milk or other alternative milk, as needed (see tip above)
  • 1 tsp. vanilla extract
  • 1 cup carrot, grated
  • Cooking spray

Directions

  1. In medium bowl, mix all dry ingredients: 3 flours, cinnamon, ginger, baking soda, baking powder, xanthan gum, nutmeg, salt.
  2. In large bowl, beat egg until well mixed.
  3. Add oil, yogurt, vanilla extract, and carrots.
  4. Gradually add flour, mixing as you go.
  5. Add milk, if necessary. (Dough should be thick but not in a ball.)
  6. Spray a 9″ x 5″ bread pan with cooking spray, and scrape in dough, levelling the surface.
  7. Bake in 350° F oven for 50-55 minutes or until a toothpick inserted in the centre comes out clean.

For Weight Watchers: each slice is 3.5 points in the Points plan and 4.5 points on the PointsPlus plan.

(Adapted from “Cinnamon Carrot Bread” in Lighthearted at Home: The Very Best of Anne Lindsay by Anne Lindsay)

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