Recipe: Wheatless, Yeast-Free Breads (3)

NOTE:
A wheat-free diet is not the same as a gluten-free diet.

Some wheat-free foods are not gluten-free. Spelt, Rye, Kamut, Barley and Oat all contain gluten.

WHEATLESS ONION QUICK BREAD

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. From Cooking With The Right Side Of The Brain by Vicki Rae Chelf

RYE QUICKBREAD

1 1/4 cups Rye Flour, Light (unbleached)
1/2 cup Brown Rice Flour
4 tsp Baking Powder
1/4 cup Honey
3/4 cup Water
3 1/2 Tb Canola Oil

Preheat oven to 375F. Grease muffin pan, set aside. In a large bowl, mix together rye flour, rice flour and baking powder; add honey, water and oil. Stir until well blended. Fill muffin tins 2/3 full and bake for 25 minutes or until tested done.

CORN STARCH MUFFINS

1/2 cup butter at room temperature
1 cup sifted powdered sugar
4 eggs (room temp.)
1 teaspoon vanilla
1 cup cornstarch
2 teaspoon double-acting baking powder

Preheat oven to 350F. Cream together butter and sugar. Add vanilla and eggs; beat until light. Sift corn starch into separate bowl, sift baking powder into cornstarch and sift this mixture 3 times. Combine sifted ingredients to creamed mixture and blend. Grease bottoms of muffin pans and fill halfway. Bake about 15 mins. Yields 15 muffins.