Basic Quick Bread - No gluten, dairy, soy, sugar or yeast

Prep Time

15 minutes

Cooking Time

45 minutes


1 loaf


3/4 cup brown rice flour
1/4 cup coconut flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1 tsp baking powder
1/4 tsp sea salt
1/4 tsp cinnamon
4 eggs, well beaten
2/3 cup unsweetened milk alternative (rice, almond, soy, hazelnut)
1 Tbsp avocado oil (sunflower or safflower work well also)


  1. Preheat oven to 350 degrees.  Oil a 9" loaf pan and sprinkle with a thin layer of brown rice flour to keep the loaf from sticking.
  2. In a medium bowl combine dry ingredients; stir well. (Try this Homemade Baking Powder.)
  3. In a separate large bowl, combine wet ingredients.
  4. Pour dry ingredients into wet  and mix with a fork until all the lumps are gone and a smooth batter is formed.
  5. Pour this batter into the prepared loaf pan and bake at 350 degrees for 45 minutes, or until the top begins to brown.
  6. Allow loaf to cool 5 minutes in the loaf pan, then remove and cool completely on a wire rack.  Store in an airtight container or bag in the refrigerator for up to one week.


You can make many variations with this basic recipe.  Here are a couple of ideas:

  • Try adding 1/2 cup raisins, 3 Tbsp coconut sugar (or maple syrup, or xylitol, or omit - never cook with honey, as it becomes toxic when heated) and increase the cinnamon to 1 1/2 tsp. for a wonderful breakfast toast.  This is great with honey drizzled on top. 
  • Add 2-3 Tbsp chopped fresh rosemary and 1/2 cup chopped kalamata olives.  Immediately after removing from the oven, brush with a thin layer of olive oil and sprinkle with coarse sea salt.