Breads & Biscuits, Breakfast & Brunch, Gluten Free and/or Paleo, Main Dish

Gluten Free Chive Quick Bread {No Yeast}

January 11, 2012
I don’t know if you’ve noticed but I have quite a few Gluten-Free items on this blog.  Of course the majority are desserts filled with flour.  I mean, come on, I buy All Purpose Flour in bulk – One 50 pound bag at a time.  There is no question I live and breath in a flour-filled world.
However, I know that many people out there are Gluten-Free {Including a few of my family members}, so I am often creating new recipes for desserts and baked goods with no gluten.  
My newest Gluten-Free creation that I’m really proud of is this No Yeast Quick Bread.  This bread is made up of Rice Flour, Oat Flour, and Tapioca Starch, and requires no yeast.  Making the dough is just as quick as whipping up the batter for cupcakes or brownies.  
The most important thing about this recipe is making sure you have the correct ingredients on hand and you measure exactly.  Baking is precise, but Gluten-Free baking is even more precise.  
The texture of this bread is crumbly, moist, and slightly dense.  It’s dense enough to hold it’s shape, but not too dense that it’s tough and tasteless.  This bread works great in many different shapes and forms.
I added chives into this bread to add extra flavor, but you can omit those or add any herb you like, such as rosemary or thyme.  You can also play around with the vessel that you bake the bread in.  The dough for this bread is very sticky; it doesn’t really hold its shape.  This means that whichever pan you bake it in, that will be the shape of the bread – And it rises, but not immensely.  
My favorite pan to bake this bread in is a tart pan.  It holds the shape of the dough well and isn’t too tall or too deep.  You can also bake this bread in a cupcake pan to create rolls, or a shallow loaf pan to create a short sandwich style bread.  Feel free to play around with the shape of your bread.  Have fun with it :).
I also created an amazing yeast bread recipe off of this recipe.  It has a lighter texture and works really great as hamburger buns, rolls, and sandwich bread.  Can’t wait to share that recipe with you.  It will be coming soon!

Gluten Free Chive Quick Bread {No Yeast}
For Printable Recipe, Click here!
Makes: 1 14×5” loaf*
1 1/3 cups White Rice Flour
1 1/3 cups Oat Flour
1/3 cups Tapioca Starch
1 tablespoon Xanthan Gum
2 teaspoons Salt
2 teaspoons Sugar
1 teaspoons Baking Powder
2 tablespoon Chives
1 cup Water
4 Eggs
¼ teaspoon Olive Oil
1 teaspoon White Wine Vinegar
*You can use any type of loaf pan you like.  I like it best in a longer, thinner pan, such as a tart pan.
Preheat the oven to 350 degrees F.  Lightly oil a 14×5-inch rectangle tart pan, set aside.*
In the bowl of a stand mixer, whisk together the rice flour, oat flour, tapioca starch, xanthan gum, salt, sugar, baking powder, and chives.  
In a medium bowl, whisk together the water, eggs, olive oil, and vinegar.  Add the wet ingredients to the flour mixture in the stand mixer.  Stir to combine until the ingredients are fully incorporated and a wet dough has formed. 
Transfer the dough to the prepared pan.  Using an offset spatula, smooth the top of the dough as much as possible.  Place the pan in the oven and bake until the top is a light golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. 
Allow the bread to completely cool in the pan.  Remove from the pan, and slice into ½-inch slices.  Serve and enjoy!
This bread lasts up to one week in a sealed container.  I like to keep it in the refrigerator to make it last longer.

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  • Bake Your Day January 11, 2012 at 5:00 pm

    The texture of this looks dreamy. I love quick breads!

  • Kiri W. January 11, 2012 at 5:05 pm

    Looks great! I love chives – and I am always impressed when people can tailor their recipes so well to dietary needs. 🙂

  • Averie @ LVAY January 11, 2012 at 5:31 pm

    Fabulous looking bread AND that you made it GF…nice work!

  • Julie @ Table for Two January 11, 2012 at 5:36 pm

    nice! i love that you’re doing recipes for all sorts of audiences 🙂

  • Sandra's Easy Cooking January 11, 2012 at 6:32 pm

    AMAZING!!!! I love this idea, and recipe is fantastic as well as your photos!!! Nicely done as always!!!

  • Lauren at Keep It Sweet January 11, 2012 at 7:05 pm

    So impressed by your gluten-free baking skills! This looks fantastic.

    On another note, how on earth do you store your 50lb bags of flour once they are open?

  • beti January 12, 2012 at 12:17 am

    wow the bread look fantastic and so easy to make!

  • Audra January 12, 2012 at 2:23 pm

    You are so creative Krissy! I love this bread! It looks like the perfect match for a nice bowl of soup in the winter. Great post!

  • Shannon (Healthiful Balance) January 12, 2012 at 4:01 pm

    That bread looks great! 🙂 I’m not gluten free but I would still eat this because it looks so yummy! 🙂

  • Krissy's Creations January 13, 2012 at 7:00 am

    I love quick breads too!

  • Krissy's Creations January 13, 2012 at 7:01 am

    Thanks Kiri :). Chives are a great addition to this bread.

  • Krissy's Creations January 13, 2012 at 7:01 am

    Thanks Averie!

  • Krissy's Creations January 13, 2012 at 7:04 am

    I keep the flour in the bag on the floor in a corner of my kitchen. I just clip the top and leave it as it. It’s not the best looking but it’s all I’ve figured out to do 🙂

  • Krissy's Creations January 13, 2012 at 7:04 am

    So easy!

  • Krissy's Creations January 13, 2012 at 7:05 am

    Yes — so perfect with a bowl of soup! 🙂