I intended to make yeast bread today.
I’m a planner, so of course I had it all figured out that I was going to make yeast bread and it was going to be terrific and you were all going to love it and the pictures were going to be excellent, etc, etc.
I should stop planning so much.
Last week I tried to make yeast bread (you know, the kind that was going to be terrific, etc etc), but for some reason it didn’t rise. It was the worst bread I’ve made in a very long time. Fortunately, I was saved from extreme dark depression by the realization that my yeast was expired and didn’t work anymore.
But still I have no yeast, so still you must wait for the terrific yeast bread.
After I got used to the idea that I couldn’t make a yeast bread and therefore my plans must change, I decided upon a quick bread. I don’t actually have any quick bread recipes on the blog besides the banana bread, so it’s high time I posted one anyway.
Quick breads are not as fun to make as yeast bread. They don’t rise as much, they don’t smell as excellent and yeasty, and baking powder isn’t alive like yeast is (being diabolical, I enjoy killing the little yeast animals).
I apologize for making this gluten free apple quick bread sound like it isn’t any good. I’m probably still suffering from PPCD (Post-Plan-Changing-Disorder). It really is good. My little brat sisters ate it all. The crust is sweet and crunchy like a crust should be, the inside is moist, and the apples are little spots of juicy sweetness.
That should eliminate any doubts of yours. But, just in case:
Makes 1 large loaf.
1 hour cooking time, 15 minutes active
2 cups rice flour
1 cup cornstarch, potato starch, or tapioca starch
3 tablespoons almond flour
½ teaspoon baking soda
1 ½ teaspoons baking powder
2 teaspoons xanthan gum or guar gum (either works)
2 large apples, cut into small pieces and mixed in with the dry ingredients
½ cup raisins (optional)
Nuts to sprinkle over top (also optional)
1 ¼ cups milk
½ cup melted honey
4 tablespoons butter, melted with the honey
1 tablespoon vanilla extract
Heat oven to 350 degrees F, grease a bread pan with butter.
In a large bowl, stir together the dry ingredients, including the apples and raisins.
In another bowl, stir together the wet ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined (be careful not to over stir).
Pour into the pan and cook for 50 minutes to an hour, until a toothpick inserted in the center comes out clean.
Cool for 15 minutes before cutting.
Yum! Wonderful what can come out of an apparent disaster in the kitchen….Thank you for sharing your experience and recipe. I’m looking forward to having a go myself. 🙂
The bread looks so yummy, I can’t wait to make it.
but i have question, can I use Pamela’s bread & pancake for all the flours????
I have been using that product on other recipes and it comes out great.
Would like a reply.
Hi, Linnaea. Congratulations on your gluten free site. I am looking forward to apply some of your ideas to my gluten free baking efforts. Besides having to avoid gluten I also have to avoid sugar as much as possible. Is it ok if I ommit the half cup of honey and the apples? In that case, would I have to add half cup of another liquid substance not for sweetness purposes but for moisture, binding or rising purposes?
Well, since it is an apple bread I’m afraid that eliminating the apples would change the structure and consistency of the bread too much. As far as omitting some honey, I’ve actually found that that usually works fine. If it’s only about 1/4 cup of honey, I won’t compensate for moisture loss at all if I omit it. If it’s over 1/2 cup, I usually substitute in a little more of the various wet ingredients called for the in the recipe (so if oil and milk were called for I would add a little extra of each).