Notes: For the gluten-free flour, use the following: 1 cups (120g)
millet flour, ¾ cup (90g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
White whole wheat flour,
whole wheat pastry flour or all-purpose flour may be substituted in place of the whole wheat flour.
The quick bread requires 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the loaf maintains its shape and texture while cooling. Without both egg whites, the loaf will collapse while cooling and turn out much denser.
I do not recommend substituting for the vanilla stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of
these recipes of mine, too!) I buy mine online
here because that's the cheapest price I've found. However, if you really prefer to omit the vanilla stevia from the quick bread, substitute ½ cup + 2 tablespoons (120g) granulated sugar, brown sugar, or
coconut sugar and reduce the milk to ½ cup + 1 tablespoon (135mL). You may also substitute ½ cup + 2 tablespoons (150mL)
pure maple syrup,
honey, or
agave and reduce the milk to ¼ cup (60mL) instead. The baking time may vary with either of those substitutions as well.
Do not substitute store-bought pre-shredded carrots (aka matchstick carrots). They’re thicker, drier, and don’t have as good of a flavor as freshly grated carrots.
Any milk may be substituted in place of the nonfat milk.
Do not use an electric mixer to mix up the batter. This will result in a dense or tough quick bread. Use a whisk where instructed, and use a fork for everything else.
{gluten-free, clean eating, low fat, low sugar}