Apricot and Almond Bread (gluten, Dairy and Egg Free) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is one of my kids real favourites. I'll often throw in more apricots and almonds than the recipe calls for. This is a large loaf and can be reduced in size by multiplying all ingredients by 2/3 and reducing the cooking time by 10 minutes. Ingredients:
2 1/2 cups water, at room temperature |
1/3 cup canola oil (or preferred oil) |
1 teaspoon vinegar |
1/2 cup brown rice flour |
1/2 cup besan (chickpea or garbanzo flour) |
2 cups rice flour |
1 cup arrowroot |
1 tablespoon xanthan gum (or guar gum) |
1/4 cup sugar |
4 tablespoons brown sugar |
1 1/2 teaspoons salt |
2 teaspoons gluten free baking powder |
6 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup) |
1/2 cup soymilk powder (or other non-dairy milk powder) |
1/4 cup almond meal |
2 1/2 teaspoons dried yeast granules |
1/2 cup slivered almonds (or flaked almonds) |
1/2 cup dried apricot, chopped (i like to use organic) |
Directions:
1. BREADMAKER METHOD.
2. Sift and combine the all the dry ingredients except egg replacer powder.
3. In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
4. Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
5. Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the ‘Basic’ setting or the ‘Rapid’ setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
6. Add fruit and nuts when the add-ins beep sounds or at the very end of mixing.
7. If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
8. Again, add fruit and nuts when the add-ins beep sounds or at the very end of mixing.
9. Remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘Keep Warm’ cycle. Turn out from pan after a few minutes and cool on a wire rack.
10. *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, mix in fruit and nuts, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
11. HAND METHOD 1.
12. Sift and combine the dry ingredients except egg replacer powder.
13. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
14. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
15. Add fruit and nuts at the very end of mixing.
16. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.)
17. Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
18. *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
19. HAND METHOD 2.
20. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.)
21. Sift and combine the dry ingredients except egg replacer powder.
22. In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
23. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
24. Add fruit and nuts at the very end of mixing.
25. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.)
26. Remove plastic wrap, and bake at 190°C (375°F) 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
27. *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.
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