Ingredients for Apricot And Almond Bread Gluten Dairy And Egg Free
- 1/2 cup (125 ml) Water
- 1/4 cup (60 ml) Canola Oil
- 1 tablespoon (15 ml) Apple Cider Vinegar
- 1 cup (120 g) Brown Rice Flour
- 1/2 cup (60 g) Besan (Chickpea Flour)
- 1/2 cup (60 g) Rice Flour
- 1/4 cup (30 g) Arrowroot Powder
- 1 teaspoon Xanthan Gum
- 1/2 cup (100 g) Granulated Sugar
- 1/4 cup (50 g) Brown Sugar, packed
- 1 teaspoon Salt
- 2 teaspoons Gluten-Free Baking Powder
- 2 tablespoons (30 ml) Vegan Egg Replacer Powder, mixed with 6 tablespoons (90 ml) water
- 1/4 cup (30 g) Soymilk Powder
- 1/2 cup (60 g) Almond Meal
- 1 teaspoon Active Dry Yeast Granules
- 1/2 cup (60 g) Slivered Almonds, chopped
- 1 cup (150 g) Dried Apricots, chopped
- 2 tablespoons (30 ml) Maple Syrup
- 1/2 cup (125 ml) Almond Milk
- 1 teaspoon Almond Extract
- Baking Soda
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How to Make Apricot And Almond Bread Gluten Dairy And Egg Free
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine the gluten-free flour blend, almond flour, baking powder, baking soda, and salt. Whisk well to combine.
- In a separate bowl, mash the ripe apricots until mostly smooth. Add the maple syrup, almond milk, and almond extract. Mix well.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
- Stir in the chopped almonds.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 140 minutes, or until a toothpick inserted into the center comes out clean. If making a smaller loaf (reducing ingredients by 2/3), bake for 130 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
148 g
Sugar
590g
Fat
51g
Carbs
205g
