Quinoa-Sorghum Carrot Bread
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. )
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
- 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
- In medium bowl, mix all dry ingredients: 3 flours, cinnamon, ginger, baking soda, baking powder, xanthan gum, nutmeg, salt.
- In large bowl, beat egg until well mixed.
- Add oil, yogurt, vanilla extract, and carrots.
- Gradually add flour, mixing as you go.
- Add milk, if necessary. (Dough should be thick but not in a ball.)
- Spray a 9″ x 5″ bread pan with cooking spray, and scrape in dough, levelling the surface.
- 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)