Wednesday, June 13, 2012

Blueberry Pecan Bread - Gluten, Dairy, Soy, Rice, and Egg Free

I grew up with this bread.  My mother would make it on special occasions, but she made it with cranberries and walnuts.  I loved the bread, but the cranberries were always to tart for me as a kid.  Now as an adult, I love cranberries and will eat them in any treat.  
And so it passes on, my kids find the cranberries to tart.  Serves me right I guess.  Now, I make this family recipe with blueberries and pecans and we all enjoy!

For this recipe I use Cybele's GF bread flour mix because it is rice free.  This bread is made with sorghum and millet.  It makes the bread more tender and a bit more crumbly on the outside.  Because I like the taste so much but not the crumbly clean up, I cut generous slices that are about 1 to 1-1/2 inches thick and it holds together nicely. 

The secret to this loaf is the pineapple juice instead of the orange juice that is usually used in the cranberry recipe.

1-1/4 tsp xanthan or guar gum
1 tsp salt
1 tsp baking soda
3/4 cup sugar
1 Ener G egg replacer made according to package
1/3 cup pineapple juice
3 Tbsp white vinegar, apple cider, or rice vinegar
1/4 cup extra light virgin olive oil
1 cup frozen blueberries
1 cup chopped pecans

Preheat oven to 350˚F.
In a bowl mix together flour, guar gum, salt, baking soda, and sugar.
In a glass measuring cup place 3 Tbsp vinegar, and add enough water to make 2/3 cup.

Pour vinegar mixture, oil, pineapple juice, and Ener G egg into the flour mixture.

Beat for 1 minute. The batter will thin.

Add in blueberries and pecans.

Pour into a loaf pan.

Bake for 40 -50 minutes or until a toothpick inserted into the center of bread comes clean.
Let cool in the pan for 10 minutes, then transfer to a cooling rack. 

Cook's note:
I made this also with Better Batter Flour, and where as it turns out alright, I preferred the earthy taste from the sorghum and millet.  My kids liked it both ways.  So, I am sure that it is a matter of preference. 
With Better Batter, the batter was thicker as you can see here.

And it bakes up like so...

I also made this nightshade free by substituting the potato starch in Cybele's blend with tapioca starch, or you could use arrowroot.  I also replaced the Ener G egg replace with 1/4 cup of canned pumpkin.  It worked out just the same with the exception that it took on an orangish tint.

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