Gluten-Free Cinnamon Quick Bread
by Lauren of Celiac Teen
1 cup milk
1 tbsp lemon juice
1/2 cup millet flour (2.80 oz)
1/3 cup sweet rice flour (1.80 oz)
1/3 cup tapioca starch/flour (1.55 oz)
6 tbsp brown rice flour (2.45 oz)
1 1/4 tsp xanthan gum
1/2 cup sugar
1 1/2 tsp cinnamon
1 1/4 tsp baking soda
3 tbsp oil
2 egg whites
1 tsp vanilla
Preheat oven to 350 degrees Fahrenheit and spray a 9 by 5 inch loaf pan with cooking spray.
Place the lemon juice in the milk and let sit for about ten minutes, while getting everything else ready.
Whisk together the dry ingredients in a large bowl. In a second bowl whisk together oil, eggs and vanilla. Whisk the liquids and lemon milk mixture into the dry ingredients.
Pour into prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean.
To make french toast, whisk together 3 eggs and 3/4 cup of milk. Place a slice of cooled bread in the mixture, then flip it over, then place on a medium-low preheated pan which has just enough butter to coat the bottom. Let cook slowly, and once the bottom is your desired colour, flip and cook until the other side is your desired colour. Top with maple syrup and enjoy!