Gluten-Free Apricot Bread

Decided to whip up some Apricot Bread. I got the recipe from "The gluten-free gourmet" cookbook but have tweaked it as follows:


2 tablespoons non-dairy shortening

2 eggs

1/2 c. soy flour

1 Tbsp. fresh grated orange rind

1/2 c. fresh squeezed orange juice

optional: 1 c. chopped nuts (i did not add nuts)

Directions: Cream sugar and shortening. Add eggs and babyfood. Mix well. Add dry ingredients. Bake in stoneware loaf pan 8" x 5". Bake @ 350 for approx. 45 min. The bread is best ripened overnight.

Just took it out of the oven and didn't wait long enough to cool. Inside and top separated from the bottom leaving the bottom inside the pan. I didn't grease/flour or spray the pan but its stoneware and my food usually doesn't stick to stoneware. It could be my flour combination i used (was supposed to be soy flour and all white rice flour).....

However, very very tastey and flavorful. Has a spongey texture and the sides and bottom were slightly crispy. Excellent texture and taste! Very yellow, probably due to the soy flour.

I will definitely make this again!!

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