Gluten-free onion molasses quick bread is loaded with fresh chopped onions and just enough molasses to give the loaf a moist deep mahogany color and slightly sweet flavor. On cool fall days, gluten-free onion molasses bread is delicious served with a warm bowl of tomato soup!
This recipe is adapted from a recipe by Connie Sarros, "Onion Brown Bread" which appears in her cookbook Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook."
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 2 cups chopped sweet yellow onion
- 1 tablespoon olive oil
- 1 1/4 cups gluten-free all purpose flour mix (I used Pamela's GF Bread and Flour Mix)
- 1/4 cup GF cornmeal
- 1 tablespoon cocoa powder
- 1 teaspoon GF baking powder
- 1 teaspoon baking soda
- 1 tablespoon GF dry onion powder
- 1/2 teaspoon salt
- 3 lightly beaten eggs
- 1/4 cup unsulfured molasses
- 1 tablespoon olive oil
- 1 cup minus 1 tablespoon coconut milk OR 1 cup buttermilk (if you use buttermilk omit the vinegar)
- 1 tablespoon apple cider vinegar
Preparation:
Grease a 9x5-inch loaf pan
Sauté onions in 1 tablespoon olive oil until translucent, about 5 minutes.
Place all dry ingredients in a medium bowl and whisk to thoroughly combine.
Add eggs, molasses, coconut milk and vinegar OR buttermilk to dry ingredients and beat for 1 minute with an electric mixer until batter is smooth. Add sautéed onions and stir to blend. Pour batter into greased loaf pan and bake in preheated oven for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool before slicing.Yield: About 10 slices
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
