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Chocolate Sour Cream Quinoa Quickbread

Gluten free bread with lots of fiber, perfect for breakfast or dessert.


Step 1

Preheat oven to 350. Oil and lightly flour a 9x5 inch loaf pan.

Step 2

Combine the flours, starch, guar gum, cocoa powder, baking soda, baking powder and salt.

Step 3

In a separate bowl, cream together the butter and sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition, then add the vanilla extract.

Step 4

Add the dry ingredients to the butter mixture, alternating with sour cream. Mix until combined. Add chocolate chips, if desired

Step 5

Pour into prepared pan. Bake at 350 for 35 - 40 minutes until a toothpick inserted in the middle of the cake comes out clean and the edges begin to pull away from the sides. Let cool.
Chocolate Sour Cream Quinoa Quickbread

Servings: 20


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Products Used in this Recipe

Gluten Free
Organic Quinoa Flour

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Flours & Meals
Gluten Free Oat Flour

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Gluten Free
Potato Starch

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Gluten Free
Guar Gum

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Gluten Free
Baking Soda

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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