Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 94.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 5.6 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.2 g
- Protein: 3.6 g
View full nutritional breakdown of Gluten-Free Breakfast Loaf calories by ingredient
Gluten-Free Breakfast Loaf
Submitted by: JO_JO_BAIntroduction
A sweeter version of bread #1, this one uses brown rice, sorghum, potato and corn flours along with some sweetener, spice and flavouring for a breakfast treat. 1 slice (pretty thick, too!) is only 1 WW point! A sweeter version of bread #1, this one uses brown rice, sorghum, potato and corn flours along with some sweetener, spice and flavouring for a breakfast treat. 1 slice (pretty thick, too!) is only 1 WW point!Number of Servings: 10
Ingredients
-
1/2 cup brown rice flour
2/3 cup corn flour (not cornstarch or corn meal)
1/3 cup sorghum flour
1/4 cup de-fatted soy flour
1/4 cup potato flour (not potato starch)
1 tbsp unflavoured gelatin
1/2 tsp salt
1/3 cup Splenda (or sugar)
1 tsp cinnamon
3 tbsp FiberRiffic (chicory fibre) powder
1 ¼ cups warm water
1/2 tbsp maple extract (optional)
½ tsp sugar
1 tbsp dry active yeast
Directions
Combine all the flours, gelatin, salt, Splenda, cinnamon and FiberRiffic in a large bowl, set aside.
In the bowl of a stand mixer, combine warm water, extract and sugar.
Sprinkle the yeast overtop and let stand 10 minutes, until foamy.
With the mixer running, begin adding dry mixture, beating until incorporated.
Cover and allow to rest 40 minutes.
Preheat oven to 350F, grease a loaf pan.
Stir the batter down and pour into the pan. Cover and allow to rest 45 minutes.
Bake 50 minutes and cool on a wire rack.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
In the bowl of a stand mixer, combine warm water, extract and sugar.
Sprinkle the yeast overtop and let stand 10 minutes, until foamy.
With the mixer running, begin adding dry mixture, beating until incorporated.
Cover and allow to rest 40 minutes.
Preheat oven to 350F, grease a loaf pan.
Stir the batter down and pour into the pan. Cover and allow to rest 45 minutes.
Bake 50 minutes and cool on a wire rack.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
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