Gluten-Free Fruit Fiber Bread |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Made with gluten free flour, whole oats, and the fiber left after juicing oranges, carrots, and cranberries, this is a moist and delicious breakfast bread or dessert. This bread was delicious, but didn't have any of the flavors of the fruit fiber. Next time I will add whole fresh or dried cranberries or raisins. I may also cut the butter in half or leave it out completely in hopes the bread will be less dense. Ingredients:
1 3/4 cups bobs red mill gluten-free baking mix |
1 1/4 xanthan gum |
1 cup brown sugar, packed |
1/2 cup whole oats |
1/2 cup water |
1 cup fiber from juiced fruit (i used cranberry, orange, and carrot fiber) |
1/2 cup stevia |
1 cup buttermilk |
1/2 cup butter, melted |
2 eggs |
1 teaspoon baking soda |
2 teaspoons baking powder |
1/4 teaspoon salt |
Directions:
1. Pour 1/2 cup of water over 1/2 cup dry whole oats and let sit for about 15 minutes. Stir Truvia into fruit fiber-optional if the fruits you are using are already sweet-and let sit.
2. Preheat oven to 350 degrees.
3. Grease a loaf pan and sprinkle it with sugar.
4. Stir together baking mix, xanthum gum, soda, baking powder, and salt, and brown sugar.
5. Mix in eggs, butter, soaked oats, fruit fiber, and buttermilk. Beat on low speed until fully combined.
6. Pour batter into prepared loaf pan, filling about 2/3 full.
7. Bake about 40-45 minutes, or until center is firm and cake tester comes out clean.
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