Wheatless Onion Quick Bread
Elevate your gluten-free baking game with this flavorful Wheatless Onion Quick Bread! Made with a nourishing blend of almond and coconut flours, this recipe skips traditional wheat flour while delivering a moist, fluffy texture that’s both satisfying and nutrient-packed. The subtle sweetness of caramelized onions brings a savory depth, complemented by hints of black pepper for a touch of spice. With just 15 minutes of prep and no yeast required, this quick bread is perfect for busy bakers looking for a speedy yet wholesome addition to their table. Whether served alongside soups, salads, or simply enjoyed on its own, this versatile bread is a deliciously easy way to indulge in gluten-free comfort food.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 whole Large eggs
- 0.5 cups Unsweetened almond milk
- 0.25 cups Olive oil
- 1 medium White onion, finely diced
- 1 tablespoon Honey (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a loaf pan (8x4 inches) with parchment paper or grease it lightly with olive oil.
In a medium skillet over medium heat, add 1 tablespoon of olive oil and the diced onion. Cook, stirring frequently, until the onion is soft and golden-brown, about 8–10 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and ground black pepper.
In a separate medium bowl, beat the eggs until frothy. Stir in the almond milk, olive oil, and honey (if using).
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. The batter will be thick.
Gently fold in the caramelized onion, ensuring it's evenly distributed throughout the batter.
Spoon the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This bread pairs wonderfully with soups, salads, or enjoyed on its own!
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 33.0 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 780 mg | 60% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
