Nothing like waking up to a blanket of snow on April 15th with more heading this way tomorrow + Wednesday. Colorado, you are so unpredictable.
However, what is not unpredictable is the deliciousness of this savory quick bread.
And by the way, I am officially obsessed with roasted garlic. I knew that once I started there was no stopping me, which is maybe why I held off for so long. My suggestion is to buy multiple heads and roast 4-5 at a time to have on hand. That way you’re always ready. And trust me the garlic won’t go to waste. You’ll be adding it to everything.
Having fresh, warm bread to accompany dinner is possibly one of my favorite things ever which has been a rarity for the past few years. And since I have yet to perfect [or even attempt] a crusty gluten-free bread this will have to do.
And this is more than acceptable no matter if gluten is your friend or foe.
This loaf is laced with chopped spinach and stuffed with that fragrant, roasted garlic. The exterior develops a crispy crust while the interior is hearty but perfectly soft.
Spinach + Roasted Garlic Quick Bread gluten-free // yields 1, 8x4 loaf
adapted from: Rosemary Everything Quick Bread
- 1 cup gluten-free oat flour
- 3/4 cup raw/light buckwheat flour
- 6 tablespoons almond meal
- 3 tablespoons ground flax meal
- 2 teaspoons dried oregano
- 1 teaspoon baking powder
- 3/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup + 2 tablespoons milk
- 1/2 cup + 1 tablespoon unsweetened applesauce
- 1/4 cup ghee/butter/oil, melted + slightly cooled
- 3 tablespoons chopped roasted garlic, from about 2 whole heads
- 1 1/2 cups finely chopped, lightly packed baby spinach
*For this bread recipe 2 medium heads of garlic gave me 3 tablespoons of chopped, roasted garlic
- Preheat your oven to 350*. Grease and flour an 8x4 loaf pan on all sides, or line with parchment paper.
- In a large bowl stir the dry ingredients together [except for the spinach] until well combined.
- In another bowl, whisk the eggs together. Then whisk in the rest of the wet ingredients [including the garlic] until well combined and the garlic is evenly distributed.
- Pour the wet ingredients into the dry and mix with a large spoon until just combined. Gently fold in the spinach until evenly distributed. Avoid over-stirring. The mixture will be thick but pourable.
- Pour the mixture into the pan and smooth the top.
- Place in the oven for 52 – 62 minutes. Toothpick test for doneness.
- Let cool for 10 minutes in the pan then slide a butter knife around the edges and gently turn out onto a cooling rack.
- Let fully cool before slicing with a serrated bread knife on a cutting board. Bread is semi-fragile while warm but firms as it cools.
notes/substitutions: You could also use a 9x5, 8x8, 9x9, or even a muffin tin for this recipe. Just beware that baking time will vary for all of them. Around 5,000-feet altitude, set your oven to 370*, reduce baking powder by 1/8-1/4 teaspoon, and bake time will be 48-58 minutes. Unsweetened almond/soy milk or 1-2% milk will work just fine for this. Safflower or sunflower oil can be subbed for the ghee/butter.
- You can grind any of the flours used at home in a high speed blender, coffee grinder, spice grinder, or flour mill. Use whole raw unsalted almonds to make almond meal and make sure to do small batches. Use GF steel cut oats, whole oat groats, or rolled oats to make the oat flour. Use raw buckwheat groats (not kasha, brown, or toasted buckwheat) to make the buckwheat flour. Use raw flax seeds to make ground flax meal. I recommend sifting the flours after and regrinding any larger pieces. Store the flours in an airtight container in the fridge (especially the flax + almond meal).
Finally! Fresh bread with dinner!