This recipe appears in:Gluten-Free Tuesday: Apple Cider Bread
This bread, made with reduced apple cider, tastes of apples, cinnamon, and nutmeg. It freezes well. Just be sure to cool loaf completely before freezing.
- 2 cups apple cider
- Nonstick cooking spray
- 1 1/4 cups (5 ounces) sorghum flour
- 3/4 cup (5 1/2 ounces) packed dark brown sugar
- 3/4 cup (3 ounces) millet flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon xanthan gum
- 2 large eggs
- 5 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Heat apple cider in a medium saucepan over medium heat until reduced to 3/4 of a cup, about 25 minutes. Remove reduced apple cider from heat and set aside to cool.
Preheat oven to 350 degrees F. Place four (5- by 3- by 2-inch) mini loaf pans on rimmed baking sheet. Spray mini-pans with nonstick cooking spray. In medium bowl, whisk together sorghum flour, brown sugar, millet flour, ground cinnamon, baking powder, salt, ground nutmeg, and xanthan gum. Add eggs, vegetable oil, vanilla extract, and cooled apple cider. Whisk until batter is smooth. Divide batter evenly between prepared pans.
Bake until cake tester inserted into center of pan comes out clean, about 30 minutes. Remove pans from oven. Allow to bread to cool in pan for five minutes and then turn loaves out onto a wire rack to cool completely. Store loaves, wrapped, on counter for up to three days or freeze up to three months.