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Quinoa-Sorghum Carrot Bread

Cooking tip: This recipe is like the others I’ve made using alternative flours.  The original recipes don’t add enough moisture, and I ended up with a thick ball of dough.  To arrive at a thick batter, I needed ¾ cup soy milk.

Makes 8 slices


  • ½ cup white rice flour
  • ½ cup quinoa flour
  • ½ cup sorghum flour
  • ½ cup artificial sweetener
  • 1 tsp. ground ginger
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. nutmeg
  • ½ tsp. xanthan gum
  • ½ tsp. salt
  • 1 egg
  • 3 tbsp. olive or canola oil
  • ¾ cup goat or sheep yogurt
  • ¾ cup soy milk or other alternative milk, as needed (see tip above)
  • 1 tsp. vanilla extract
  • 1 cup carrot, grated
  • Cooking spray


  1. In medium bowl, mix all dry ingredients: 3 flours, cinnamon, ginger, baking soda, baking powder, xanthan gum, nutmeg, salt.
  2. In large bowl, beat egg until well mixed.
  3. Add yogurt, vanilla extract, and carrots.
  4. Gradually add flour, mixing as you go.
  5. Add milk, if necessary. (Dough should be thick but not in a ball.)
  6. Spray a 9″ x 5″ bread pan with cooking spray, and scrape in dough, levelling the surface.
  7. Bake in 350° F oven for 50-55 minutes or until a toothpick inserted in the centre comes out clean.
For Weight Watchers: each slice is 3.5 points in the Points plan and 4.5 points on the PointsPlus plan.
Recipe printed from The Food Refashionista at http://foodrefashionista.wordpress.com