I’m Krissy. My passion is baking and cooking! This passion began when my husband, Steve, started playing Professional Baseball. He left for the season and I had much more time on my hands. I got in the kitchen and haven’t left! My passion continues to grow, and so do my kitchen skills. I’m confident in the kitchen and there isn’t anything I wont try! Feel free to visit my blog, Krissy’s Creations.
Gluten Free Chive Quick Bread {No Yeast}
I have quite a few Gluten-Free items on this blog. Of course the majority are desserts filled with flour. I mean, come on, I buy All Purpose Flour in bulk – One 50 pound bag at a time. There is no question I live and breath in a flour-filled world.
However, I know that many people out there are Gluten-Free {Including a few of my family members}, so I am often creating new recipes for desserts and baked goods with no gluten.
My newest Gluten-Free creation that I’m really proud of is this No Yeast Quick Bread. This bread is made up of Rice Flour, Oat Flour, and Tapioca Starch, and requires no yeast. Making the dough is just as quick as whipping up the batter for cupcakes or brownies.
The most important thing about this recipe is making sure you have the correct ingredients on hand and you measure exactly. Baking is precise, but Gluten-Free baking is even more precise.
The texture of this bread is crumbly, moist, and slightly dense. It’s dense enough to hold it’s shape, but not too dense that it’s tough and tasteless. This bread works great in many different shapes and forms.
I added chives into this bread to add extra flavor, but you can omit those or add any herb you like, such as rosemary or thyme. You can also play around with the vessel that you bake the bread in. The dough for this bread is very sticky; it doesn’t really hold its shape. This means that whichever pan you bake it in, that will be the shape of the bread – And it rises, but not immensely.
My favorite pan to bake this bread in is a tart pan. It holds the shape of the dough well and isn’t too tall or too deep. You can also bake this bread in a cupcake pan to create rolls, or a shallow loaf pan to create a short sandwich style bread. Feel free to play around with the shape of your bread. Have fun with it :).
I also created an amazing yeast bread recipe off of this recipe. It has a lighter texture and works really great as hamburger buns, rolls, and sandwich bread. Can’t wait to share that recipe with you. It will be coming soon!
Enjoy!
Gluten Free Chive Quick Bread {No Yeast}
Makes: 1 14×5” loaf*
Gluten Free Chive Quick Bread
Ingredients
- 1 1/3 cups White Rice Flour
- 1 1/3 cups Oat Flour
- 1/3 cups Tapioca Starch
- 1 tablespoon Xanthan Gum
- 2 teaspoons Salt
- 2 teaspoons Sugar
- 1 teaspoons Baking Powder
- 2 tablespoon Chives
- 1 cup Water
- 4 Eggs
- ¼ teaspoon Olive Oil
- 1 teaspoon White Wine Vinegar
Instructions
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NOTE: You can use any type of loaf pan you like. I like it best in a longer, thinner pan, such as a tart pan.
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Preheat the oven to 350 degrees F. Lightly oil a 14x5-inch rectangle tart pan, set aside.*
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In the bowl of a stand mixer, whisk together the rice flour, oat flour, tapioca starch, xanthan gum, salt, sugar, baking powder, and chives.
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In a medium bowl, whisk together the water, eggs, olive oil, and vinegar. Add the wet ingredients to the flour mixture in the stand mixer. Stir to combine until the ingredients are fully incorporated and a wet dough has formed.
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Transfer the dough to the prepared pan. Using an offset spatula, smooth the top of the dough as much as possible. Place the pan in the oven and bake until the top is a light golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
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Allow the bread to completely cool in the pan. Remove from the pan, and slice into ½-inch slices. Serve and enjoy!
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This bread lasts up to one week in a sealed container. I like to keep it in the refrigerator to make it last longer.
