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Wheatless Onion Quick Bread
From Cooking With The Right Side Of The Brain by Vicki Rae Chelf

1 Tablespoon oil
2 cups chopped onion
1 cup rolled oats
1 cup brown rice flour
1 cup whole rye flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup oil
3 eggs
3/4 cup water
1 teaspoon cider or rice vinegar

Heat 1 tablespoon oil in a skillet. Add the onions and saute over low heat until they are tender. Set aside. Grind the oats in a blender to make a fine flour. Sift together the oat flour, rice flour, rye flour, baking powder, baking soda, and salt. In a large bowl, beat together the 1/4 cup of the oil, eggs, water, and vinegar. Stir the flour mixture into the liquid mixture and beat just enough to mix well. Fold in the onions. Transfer the batter to a well-oiled and floured bread pan. Bake at 350 degrees F. for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the bread cool on a rack for at least 15 minutes before slicing.