Gluten-Free Apple Cider Bread

Gluten-Free Tuesday

Delicious, no-compromise recipes for those who need to live a gluten-free lifestyle, but don't want it to taste like it.

Gluten-Free Apple Cider Bread
  • Yield:Makes 4 small loaves
  • Active time:about 30 minutes
  • Total time:about 90 minutes
This recipe appears in:
Gluten-Free Tuesday: Apple Cider Bread

A gluten-free quickbread made with apple cider and spices. [Photographs: Elizabeth Barbone]

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.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Free".

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    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.

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