Gluten Free Applesauce Bread

GF flours, applesauce, almond milk, cinnamon, walnuts, raisins

Gluten free applesauce bread is not too sweet, and fairly substantial, so it’s more breakfast or snacky than dessertish.

There are two main challenges to gluten free baking - rising and texture. This quick bread rises just enough to be satisfying, and has a most edible texture.

Total prep & cook time: 65 minutes

1 small loaf, 10 servings

Nutrition Data Per Serving, 75g: 209 cal, 11g fat, fat cal 93, 27g carb, 191mg sodium, 3 g fiber, 7g sugars, 3g protein, 0 Cholesterol. Estimated glycemic load: 14

Ingredients:

• 1/2 cup raisins or black currants
• 1/2 cup walnuts

Dry Ingredients:

• 3/4 cup millet flour
• 1/3 cup amaranth flour
• 1/3 cup tapioca flour
• 1/4 cup sorghum flour
• 1 tsp xanthan gum

• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp salt

Wet Ingredients:

• 3/4 cup unsweetened applesauce
• 1 Tbsp lemon juice
• 1 Tbsp ground flax seed + 1/4 cup water OR 2 beaten eggs
• 1/4 cup agave or maple syrup
• 1/4 cup almond milk OR dairy milk
• 1/4 cup oil OR melted butter

Directions:

1. Preheat oven to 375 degrees
2. Lightly oil a medium size loaf pan
3. Whisk together the ground flax seed + 1/4 cup cold water OR beat the eggs. Set aside
4. Soften and ‘plump’ the raisins or currants by soaking in boiling water 5 minutes, then drain and set aside
5. Chop walnuts fine
6. Measure applesauce and oil (OR melt butter)
7. Mix dry ingredients very thoroughly using a whisk or electric mixer
8. Mix wet ingredients thoroughly with a whisk, in a blender or food processor
9. Add wet to dry ingredients with nuts and raisins
10. Mix well, much more than you usually would for quick bread
11. Spread in loaf pan, smoothing the top with a spatula
12. Bake at 375 degrees for 40 – 45 minutes, until browned and firm to the touch
13. If it’s not done yet, bake for 5 – 10 more minutes
14. Cool 5 minutes in the pan, then turn out onto a cooling rack
15. Allow to cool completely before slicing

Baking Tips:

Walnuts sometimes have a bitter outer skin. Soaking overnight, then draining and rinsing, will get rid of any bitterness.

Usually with quick breads or muffins, the volume of wet to dry ingredients is the same. GF flours have less moisture and fat than wheat flour, so the wet volume needs to be about 20% more, and the fat in the recipe about 10% more.

Unlike quick breads or muffins, GF batter must be well mixed for best rising. Because there is no gluten, the result won’t be tough or have holes in it.

Gluten free also needs a little longer baking time, because it’s slower to rise and takes longer to brown.

1 Tbsp may seem like a lot of leavening, but GF baking needs about double the usual amount, especially with no eggs.

Xanthan gum helps both rising and binding, and is now available in most natural food stores, often in bulk, and large grocery stores. Make an effort to find it if you plan to do a lot of GF baking. If you can’t find it or don’t want to bother, substitute 2 Tbsp cornstarch and add another 2 Tbsp milk.

Most brown rice flour is gritty, so we left it out after our first test of this recipe. We found one brand of superfine brown rice flour, but it’s not widely available. You can buy it online at Authentic Foods Gluten Free Supermarket. It’s expensive and the shipping is too, but it might be worth it, for the mild, sweet flavor of rice flour. We’d add it in place of the sorghum or amaranth flour.

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More Gluten Free Breads:

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