Chocolate Sour Cream Quinoa Quickbread

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

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Rating: 3
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Servings 19x5-inch loaf
Prep Time 10minutes
Cook Time 35 - 40minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Gluten free bread with lots of fiber, perfect for breakfast or dessert.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 28
Rating: 3
You:
Rate this recipe!
Servings 19x5-inch loaf
Prep Time 10minutes
Cook Time 35 - 40minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Gluten free bread with lots of fiber, perfect for breakfast or dessert.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Oil and lightly flour a 9x5 inch loaf pan.
  2. In a small bowl, combine the flours, starch, guar gum, cocoa powder, baking soda, baking powder and salt.
  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.
  4. Add the dry ingredients to the butter mixture, alternating with sour cream. Mix until combined. Add chocolate chips, if desired.
  5. Pour into prepared pan. Bake at 350°F 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.
Recipe Notes

For soy allergies, make sure to verify chocolate chips are soy-free.

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