 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
A simple quick bread that is scrumptious when hot from the oven. Perfected when served with a dollop of raspberry preserves! Ingredients:
2 1/2 cups all-purpose gluten-free flour |
1 tablespoon molasses |
2 tablespoons gluten free baking powder |
1 teaspoon salt |
1 tablespoon butter |
1 cup mashed potatoes |
1 cup milk |
1/2 cup mixed dried fruit, chopped (such as prunes, apricots, currants, or raisins) (optional) |
Directions:
1. In a large bowl, combine flour, molasses, powder, and salt.
2. Cut in butter until it is in tiny pieces.
3. Add potatoes and stir well.
4. Pour in milk and stir with a fork to form a ball.
5. Turn out onto working surface and knead 10 times.
6. Divide into 4 equal portions (rounds) and pat down to 1 thickness.
7. Bake in a preheated 400* oven for about 25-30 minutes until brown.
8. Cut into wedges, slices, or simply pull off pieces of the round.
9. Enjoy!
|
|