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The Triumph of Toast

Even without gluten, dairy, or sugars, I managed. I modified recipes and made pitas, pizza dough, bread. Then, I had to stop eating yeast.

My bread!

Ruth, our elder daughter, was on it. Google-research-magician that she is, she found a recipe for a loaf of bread that fit my limited parameters. Big shout out to Alyssa at #simplyquinoa! A brilliant recipe, which I tweaked a bit, but oh, my. I am in heaven.

First, preheat oven to 350 degrees F. Assemble ingredients. I typically make a double batch, 2 loaves.

These are the brands I use; you may use your favorites.

But don't you love the puffy-painted cover to my ghee jar! My friend, Susan, is the puffy-paint queen.

(I make my own ghee, which is clarified butter without milk solids.)

Ingredients for GF DF SF YF bread

Next, I separate the 6 eggs, whites into (in my case) the Green Bowl Of Happiness, the 6 yolks into 1 quart measuring cup.

6 eggs, separated

Beat egg whites to stiff peaks. I use an ancient handheld Waring mixer inherited from my mother, which, of the12 speeds, only three still work,

and, fortunately, the highest speed is one of them!

Old Waring blender beating egg whites

Mix all dry ingredients together in mixer. Can also whisk by hand in large bowl. (Hmm, this KitchenAid is looking pretty ancient, too!)

NOTE: I use energy saving appliances to, well, save my energy!

Beat wet ingredients together in measuring cup.

(I do not add the maple syrup that Alyssa uses in her recipe since I cannot tolerate any sweeteners. The recipe still works for me!)

NOTE: all the DF milk will not fit in the quart measuring cup, so I just add the rest later after I begin mixing it in with the dry ingredients.

Check out the egg beater. This also was my mom's. And yes, those are the Waffle Boys in the background, lazing around.

Using egg beater to blend wet ingredients.

Now, mix wet ingredients in with dry ingredients.

Mixing wet and dry ingredients together.

I let the mixer run on high for about 1 minute until all is well mixed.

Then, remove bowl from mixer and dump in egg whites. Fold in with large spatula. Try not to deflate the egg whites, but no worries, you will a little bit.

Folding in egg whites

Scoop/pour into the prepared bread pans, and into the oven. Bake at 350 for 20 minutes, then brush the top and along sides with ghee or olive oil. This helps keep the crust from cracking (and oh, the flavor it adds! Yum!!)

Bake for another 20 minutes (40 minutes total so far), then brush again with ghee or olive oil.

Brushing ghee on top of loaf

Bake another 35 minutes for 115 minutes total.

Ovens vary, and I am using convection-bake. Test with thermometer.

I have found around 205 degrees to indicate doneness.

Testing doneness of bread load with thermometer

Let cool on wire racks.

Sigh. Aren't they beautiful!

2 loaves cooling on racks

The slicing.

I have found the crust, even with the ghee-brushing, to be a bit crumbly. So, my husband, Jonathan, devised a brilliant method.

First, saw gently through just the top crust with serrated tomato knife.

Sawing through crust.

Then use bread knife to finish slicing.

Bread knife slicing.

I always eat at least one slice fresh.


Then I dutifully put the rest in freezer bags.

2 loaves, sliced, in freezer bags

When I want a slice, I take one out, pop it in the toaster, and Voila!

The Triumph of Toast!!

I dip it in olive oil and salt.

And every time, the crunch of the crust fills my GF heart.

No limits are stopping this woman!

Yeast-free Quinoa Bread

and gluten-, dairy-, and sugar-free!

(Recipe adapted from Alyssa at Simply Quinoa.)

Ingredients/ (for two loaves)

  • 2 (4) cups toasted quinoa flour (4 cups = 1 22oz bag of quinoa flour)

  • 1 (2) cup sorghum flour

  • 1 (2) cup tapioca starch

  • 3 (6) teaspoons baking powder

  • 1 (2) teaspoon(s) baking soda

  • ½ (1) teaspoon sea salt

  • ½ (1) teaspoon xanthum gum

  • 2C+1TBS (4C+2TBS) cups brown rice-quinoa milk (or any DF milk)

  • 2 (4) teaspoons apple cider vinegar

  • 3 (6) eggs, separated

  • 1 (2) tablespoon olive oil

Then 4-5 TBS melted ghee or olive oil to brush tops


  1. Preheat the oven to 350 degrees F. Grease 8x4 loaf pan(s) with cooking spray and set aside.

  2. In a small (red)(green if doing double batch) mixing bowl, beat egg whites on high until they form stiff peaks, about 1 minute.

  3. In large bowl (I used KitchenAid mixer bowl), whisk together dry ingredients. Add in milk, vinegar, egg yolks, and oil and beat until smooth. Fold in egg whites.

  4. Transfer batter to prepared loaf pan.

  5. Brush top with ghee to prevent crumbly top at 20 and 40 minutes. Bake 35 minutes more. (I am considering putting a pan of hot water in bottom of oven for more most moisture next time.)

  6. Bake on center rack. Convection bake 350 for about 1 hr 15 min.

  7. Remove from oven, let cool in pan for 10 minutes, then transfer to a wire rack and cool completely. (I always want that hot slice, but it does ruin the texture of the bread--it gets gummier. Best to simply wait!)

  8. Slice carefully--first get through crust with serrated tomato knife, then using bread knife and a sawing motion, slice bread to desired width.

  9. Try not to eat entire loaf in one sitting. I have to limit myself to one slice, sometimes two for a sandwich. But my standard is one slice, toasted, dipped in salted olive oil. Sheer bliss.


If you want to freeze this bread, (which you will if you aren't going to eat it all right away) simply slice the entire loaf, then can put in freezer bags (Alyssa recommends wrapping it in foil first, but I have not done that) and select slice at will.

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