This tasty, aromatic bread will surprise everyone who thinks delicious gluten free bread can't be part of a gluten free special diet. Full of flavor, this simple quick-bread makes a perfect grab-and-go breakfast! It's low in fat (only 2 Tablespoons of oil in the entire loaf), uses honey as a natural sweetener, and it's also dairy free, soy free, nut free and egg free! Enjoy!
Honey Pear Breakfast Bread with Dried Cranberries & Ginger
1 (15-ounce) can pear halves or slices, drained
1/2 cup honey
Egg replacer (prepared according to package directions) to equal 2 large eggs [OR use 2 large eggs, OR one of these egg alternatives for vegans or egg allergy]
2 Tablespoons oil
1 teaspoon vanilla extract
3/4 cup white rice flour
1/2 cup sweet sorghum flour
1/4 cup millet
1/4 cup corn starch [substitute tapioca for corn allergy]
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup dried cranberries
Preheat your oven to 350 degrees and lightly grease a loaf pan (9"x5").
In a medium mixing bowl, combine rice and sorghum flours, millet, starch, soda, salt, and ginger. Stir with a whisk to blend.
In a separate mixing bowl, crush drained pears (or puree in blender or food processor) and add honey, "egg", oil and vanilla. Stir until mixture is smooth. Add dry ingredients, stirring until all dry ingredients are incorporated. Add cranberries and stir again.
Pour batter into prepared pan and bake for approximately 35 - 40 minutes, or until top of bread is golden and a toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake the bread.
Remove from the oven and allow to cool for 15 or 20 minutes before removing the loaf from pan. Cool an additional 20 minutes prior to slicing. Serve warm.
Honey Pear Breakfast Bread with Dried Cranberries & Ginger
1 (15-ounce) can pear halves or slices, drained
1/2 cup honey
Egg replacer (prepared according to package directions) to equal 2 large eggs [OR use 2 large eggs, OR one of these egg alternatives for vegans or egg allergy]
2 Tablespoons oil
1 teaspoon vanilla extract
3/4 cup white rice flour
1/2 cup sweet sorghum flour
1/4 cup millet
1/4 cup corn starch [substitute tapioca for corn allergy]
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup dried cranberries
Preheat your oven to 350 degrees and lightly grease a loaf pan (9"x5").
In a medium mixing bowl, combine rice and sorghum flours, millet, starch, soda, salt, and ginger. Stir with a whisk to blend.
In a separate mixing bowl, crush drained pears (or puree in blender or food processor) and add honey, "egg", oil and vanilla. Stir until mixture is smooth. Add dry ingredients, stirring until all dry ingredients are incorporated. Add cranberries and stir again.
Pour batter into prepared pan and bake for approximately 35 - 40 minutes, or until top of bread is golden and a toothpick inserted in the center of the loaf comes out clean. Be careful not to overbake the bread.
Remove from the oven and allow to cool for 15 or 20 minutes before removing the loaf from pan. Cool an additional 20 minutes prior to slicing. Serve warm.
Note: Individual slices can be frozen for up to one month. To keep the slices fresh, first wrap them individually in wax paper and plastic wrap for a quick breakfast or snack.
RSS Feed
