Recipes

Gluten-Free Fruit & Nut Bread

With moistness and flavor that rival and even surpass wheat bread, this gluten-free bread has family asking for more.

With moistness and flavor that rival and even surpass wheat bread, this gluten-free bread has family asking for more. Effervescent sparkling water, instant dry yeast and the lifting quality of eggs make this no-knead bread remarkably light. Unlike most yeast breads, this bread should be stored in a fridge.

Makes 2 servings

Ingredients

  • ½ cup slivered almonds
  • 3 cups Gluten-Free Flour Blend (see below)
  • ½ cup granulated sugar
  • 1 tbsp instant dry yeast (not active dry yeast)
  • 2 tsp salt
  • 2 tsp xanthan gum
  • 1 tsp grated orange zest
  • ¾ cup dried cranberries, golden raisins, and/or snipped dried apricots
  • 2 whole large eggs
  • 2 large egg yolks
  • ⅓ cup canola oil
  • 1 ¾ cups sparkling water

Directions

  1. Preheat oven to 350°F. Spread almonds on a baking sheet; bake 5 to 10 minutes or until lightly toasted. Set aside. Grease bottoms and ½ inch up sides of two 8½×4½-inch loaf pans; set aside.
  2. In a large bowl combine Gluten-Free Flour Blend (see below), sugar, yeast, salt, xanthan gum and orange zest. Stir in almonds and dried fruit. In a medium bowl whisk together eggs, egg yolks, oil and sparkling water.
  3. Using a wooden spoon, stir egg mixture into flour mixture until well combined. Continue stirring 4 minutes or until mixture begins to stiffen. Spoon mixture into prepared pans, spreading evenly. Cover and let rise in a warm place until double (1 hour).
  4. Preheat oven to 325°F. Bake loaves 30 minutes or until tops are golden. Cool in pans on a wire rack for 10 minutes. Remove bread from pans and cool completely on a wire rack.

Associated Recipes

Gluten-Free Flour Blend

This gluten-free flour blend is an excellent substitute for regular flours in many recipes.

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