Yeast-Free Quinoa Bread


  • 2 cups toasted quinoa flour
  • 1 cup sorghum flour
  • 1 cup tapioca starch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthan / guar gum
  • 2 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 3 eggs, separated
  • 1 tablespoon pure maple syrup
  • 1 tablespoon olive / coconut oil, melted


  1. Preheat the oven to 350 degrees F. Grease an 8×4 loaf pan with cooking spray or line with parchment paper, and set aside.
  2. In a small mixing bowl, beat egg whites on high until they form stiff peaks, about 1 minute. In a separate, larger mixing bowl, whisk together dry ingredients.
  3. Add in milk, vinegar, egg yolks, syrup and oil and beat until smooth. Fold in egg whites. Transfer batter to prepared loaf pan and baking on center rack for 55 – 60 minutes.
  4. Remove from oven, let cool in pan for 10 minutes, then transfer to a wire rack and cool completely. Slice and serve.


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