Tart, sweet and citrusy, this Rhubarb Orange Quick Bread is a lovely, healthy, gluten-free, and vegan recipe to use up summer’s bounty. Whole grain and protein-packed by using quinoa and sorghum flour, you’ll want to bake up a loaf for every meal!
I really love baking quick breads. I think I may be loving it more than granola (gasp!). There’s just something a bit more satisfying baking an entire loaf of sweet soft quick bread. I always opt for a loaf of bread over baking muffins, scones, etc. I guess I just love baking. It is such a science and I love testing out new flour combos, flavors, textures. When it comes to gluten-free AND vegan baking, it sometimes becomes MAD science!
Y’all know how much I LOVE testing out new combos of flours (and alternative “flours”). When you’re baking gluten-free and vegan, using a combo of flours is the key to a fantastic outcome. Sure, you could use all-purpose, but that’s boring and sometimes you just want some more flavor and nutrients! I also know a lot of you don’t like buying a ton of different flours for a recipe, but if you want great authentic gluten-free (vegan) baked goods, a combo of flours really is a must. Now, don’t fret! I have something exciting to share!
Mockmill! See in the picture above, that snazzy attachment you hook up to your KitchenAid (or other high-end) stand mixer? It’s going to change the way you bake! Mockmill allows you to grind your own whole-grain flours from anything your heart desires, right in your own kitchen! You just pop the Mockmill on the attachment screw of a stand mixer, place your grains like quinoa, rice, sorghum, even beans or nuts, in the white shoot, adjust the head of the Mockmill to the fineness or coarseness you want for your flour, turn your mixer on and the grains are stone ground right into the bowl of your mixer.
You don’t have to spend $11 on a bag of quinoa flour for one recipe anymore! Just use the grain you have for some fresh (I mean super fresh) flour in JUST the amounts you need! If you hate having multiple open bags of flours that you never end up finishing, the Mockmill solves that problem, my gluten-free friends!
If a recipe calls for lentil flour and you have no idea where to get some, now you can just make your own in a flash! So what did I use in this bread? I ground my own quinoa and sorghum for a lovely protein-packed hearty textured bread! I added in some beautiful in season rhubarb and some citrusy orange for a glorious, sweet, and tangy quick bread! They say “fresh is best” and this is how you get some REALLY fresh bread! Another problem the Mockmill solves is not having these higher oil, delicate flours go rancid if not stored properly. Since you can mill just the amount you need, you won’t need to worry about storing large qualities in the right conditions! Double win!
Rhubarb Orange Quick Bread
- 1 Cup Quinoa Flour (about 2 cups of rinsed and dried whole quinoa)
- ½ Cup Sorghum (about 1 cup whole sorghum)
- ½ Cup Quinoa Flakes
- 1 Tsp Baking Powder
- 1 Tsp Psyllium Husk Powder
- ½ Cup Granular Erythritol
- 1½ Cup Chopped Rhubarb (plus a few pieces for topping)
- 1 Large Orange (zest, juice, and scraped out membranes)
- ½ Cup Unsweetened Almond Milk (or non-dairy milk of choice)
- ½ Tsp Orange Extract
- ¼ Tsp Cinnamon
- ¼ Tsp Ginger
- Preheat the oven to 375° F.
- Grind the quinoa using your Mockmill, set aside, and grind your sorghum.
- In your stand mixer (or a bowl) mix together the flours, baking powder, psyllium, and erythritol.
- In a small food processor, process the rhubarb so it is a shredded texture. Then add 1½ cups of the shredded rhubarb to the mixing bowl as well as the zest, juice and scrapped out membranes of the orange. Add the rest of the wet ingredients and spices. Mix it all together to form your bread batter.
- Grease an 8x4 loaf pan and pour in your bread batter. Sprinkle a few extra chopped pieces of rhubarb on the top of the loaf.
- Bake the loaf in the oven for 40-45 minutes. Remove and let cool before slicing.
If you could tell, I’m pretty obsessed! I’ll be grinding my own flours quite frequently now! So glad I got that stand mixer for Christmas! I love that the Mockmill is an attachment so it doesn’t take up all the space that an actual grain mill would! So if you’re interested in buying one yourself, I encourage you to do so NOW!
So tell me:
+ Have you ever milled your own flour for baking?
+ What’s your favorite stand mixer attachment? The Mockmill is the only one I have, but I’m loving it!
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