Gluten-Free Maple Walnut Bread
This dish is so luscious, you’ll by no technique miss the gluten! The warm taste of cinnamon combines with the richness of maple and the crunch of walnuts for a loaf that is excellent for a hearty breakfast or anytime snack. All americans is move to revel on this recipe, though your gluten-free family will most certainly be extra grateful you belief of them! This recipe comes from Pure Canadian Maple Syrup.
Click Here to Survey Extra Bread Recipes
- 2¼ cup gluten-free flour mix, similar to king arthur
- ⅔ cup tapioca flour
- ⅔ cup potato starch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon xanthan gum
- 1½ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup pure maple syrup from canada
- 1 cup buttermilk, at room temperature
- 2 astronomical eggs
- 1 stick unsalted butter, softened
- ¾ cup chopped walnuts
- Preheat the oven to 350 degrees F. Grease a 9-by-5-glide loaf pan.
- In a astronomical bowl, mix the flours, starch, baking powder, baking soda, xanthan gum, cinnamon, and salt.
- Warmth the butter in a tiny saucepan over medium warmth, stirring infrequently, unless the butter turns a nut-brown color. Take a ways off from the warmth. Jam aside.
- In a astronomical bowl, mix the maple syrup, buttermilk, and eggs. Trudge in the browned butter. Add the moist ingredients to the dry. Trudge unless precise blended. Trudge in the walnuts.
- Flip the dough into the greased pan. Bake unless the bread rises and a toothpick in the middle comes out tidy, 55 to 60 minutes.
Leave a Reply