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Wheatless Onion Quick Bread Recipe

This wheatless onion quick bread is a simple, flavorful, and moist bread recipe that's perfect for anyone avoiding wheat. With basic ingredients and a quick prep time, it’s a fantastic option for homemade wheatless baking that pairs well with many meals.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups gluten-free all-purpose flour blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme optional
  • 1 cup finely chopped onion about 1 medium onion
  • 1 cup buttermilk or dairy-free alternative
  • 2 large eggs
  • 1/4 cup olive oil or melted coconut oil
  • 1 tablespoon honey or maple syrup optional

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Loaf pan or bread pan (8x4 inch)
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour the loaf pan or line with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and dried thyme.
  3. Stir in the chopped onion until evenly distributed.
  4. In a separate bowl, whisk the buttermilk, eggs, olive oil, and honey/maple syrup until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use dairy-free buttermilk substitutes if needed, like almond milk with lemon juice.
The chopped onion gives moisture and flavor, making this bread hearty and wheatless.
Perfect for sandwiches or as a side with soups and salads.
Store in an airtight container for up to 3 days or freeze for longer storage.