Most of us have a quick bread recipe or two in our repertoires. What if you had a single recipe that you could use to make all the quick breads you’d ever want to make? A Quick Bread Base with Endless Flavor Possibilities. Sounds good, doesn’t it? Now what if I told you that this recipe is easy and that it’s not only gluten free, but vegan as well? Well, amazingly, that’s exactly what Brittany of Brittany Angell (formerly Real Sustenance) created. The most difficult part of making this recipe will be choosing your flavor. Brittany has some flavor recommendations for you. Banana Chai Bread, Chocolate Chip Zucchini Bread, and Pear Walnut Bread are just a few examples.
Incidentally, this Quick Bread recipe is just one of over 100 recipes included in Brittany’s and Iris Higgins’ outstanding series, The Essential Gluten-Free Baking Guide: Part I (Learn how to use Amaranth, Almond, Quinoa, Garbanzo, Millet, and Coconut Flour in 50+ recipes) and The Essential Gluten-Free Baking Guide: Part II (Learn how to use Sweet Rice, Sorghum, Buckwheat, Teff, Cassava and Potato Flour in 50+ recipes). Brittany’s latest cookbook is Every Last Crumb.