I have been gluten free for a little over a year. I had to do it out of necessity due to medical issues and I really don’t mind it as much as I thought I would. I feel better, I’m eating better, and I would recommend it to anyone. They make so much now for gluten free dieters, but I can never find a bread I like that actually has the texture of bread made with wheat flour.Â I did the only thing I could do andÂ I came up with my own recipe. This week, I’m sharing that recipe withÂ all of you. It isÂ gluten-free, vegetarian, and vegan so it appeals to almost everyone. It is super simple and tastes great! Enjoy!
- 1 & 1/2 cups brown rice flour (arrowhead mills brand if you can find it)
- 3/4 cup white rice flour
- 1 cup unsweetened organic applesauce
- 1 cup coconutÂ or almondÂ milk (I use So Delicious unsweetenedÂ coconut milk)
- 1/4 cup organic brown rice syrup (lundberg farms brand)
- 1/4 cup water
- 1 cup freshly peeled and sliced apples (I used macintosh but you can use whatever you like)
- 1 & 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons groundÂ cinnamon
*you can find all of these ingredients at a whole foods store near you. Most of them can be found at most supermarkets depending on how much they cater to specialty diets*
Mix all dry ingredients in a mixing bowl and stir until mixed thoroughly. Mix all wet ingredients (leaving out apple chunks)Â in another mixing bowl and mix thoroughly as well. Slowly pour dry ingredients into wet ingredients and mix well (I use a whisk since it incorporates all ingredients really well). Add in apple chunks and mix again. Pour the mixture into a bread pan, I use glass, but anything will work.
This is what the mix will look like when you’re done.
Preheat oven to 375 degrees and bake for 50 minutes.Â
You can grease the pan using butterÂ if you like, but that would keep it from being vegan. You can line the pan with parchment paper instead to help with clean-up and removing the bread after cooling. For a vegan alternative to butter, you can use coconut manna by nutiva.
I used a normal sized bread pan for this one, but I like to use little mini-loaf pans and I can get the mix into 2 or 3 easily. That way you can freeze the extra loaves if you don’t have a big family and want the bread to stay fresher longer.
You can replace the brown rice syrup with sugar if you like, but you will need to add some extra liquid since the rice syrup is like a liquid at room temperature.
BeforeÂ adding the apples it helps to take out the whisk and instead use a spoon or a small spatula to mix in the apples so the chunks don’t get stuck inside the whisk.
Surprise! You can lick the spoon because there’s no egg in the batter, yum!
This week’s tutorial is my first ever blog post. I am so excited to be new to the blog team and I hope you enjoy the recipe! I used two of my favorite kitchenÂ tools for this recipe – a recycled fibers cutting board and a greenÂ santoku knife from the pampered chef. What are your favorite kitchen gadgets/tools?