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Ingredients

• 2 cups gluten-free high-fiber flour blend
• 2 cups gluten-free high-protein flour blend
• ¼ cup golden flax meal
• ¾ teaspoon salt
• 2 tablespoons baking powder
• 1¼ teaspoons baking soda
• 2 teaspoons xanthan gum
• ½ cup cooked whole-grain quinoa or millet, cooked according to package instructions
• 1½ cups sparkling cider, apple cider or apple juice concentrate
• ½ cup unsweetened applesauce
• ¼ cup oil of choice
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• milk of choice, for topping
• 2 tablespoons quinoa flakes, for topping
• oil spray, for topping
• rice flour or cornmeal for dust
• +++++++++++++++++++++++++++++++++++++
• High-Fiber flour Blend
• This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes.
• 1 cup brown rice flour or sorghum flour
• ½. cup teff flour (preferably light)
• ½. cup millet flour or Montina® flour
• â…” cup tapioca starch/flour
• â…“ cup cornstarch or potato starch
• +++++++++++++++++++++++++++++++++++++++++++++++++++++
• High-Protein flour Blend
• This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.
• 1¼ cups bean flour (your choice), chickpea flour or soy flour
• 1 cup arrowroot starch, cornstarch or potato starch
• 1 cup tapioca starch/flour
• 1 cup white or brown rice flour

Description

I Just Got This Recipe And Have Not Tried Making It Yet.... The Instructions Tell You To Be Ready With Your Pan Because It Starts To Rise As Soon As The Wet And Dry Ingredients Get Mixed...it Makes 1 Loaf... The Recipe Is By By Rebecca Reilly.

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