gluten-free apple bread, just what you were dying for!

I was tinkering around with some recipes and whoa nelly! This one turned out nicely!  Brown rice is the only flour used in this gluten-free quick bread, and you could use blueberries instead of apples.  I had some elderly apples, and made two loaves…recipe follows pictures *****….also some pics around the studio--you have NO idea how nice it is to putter around in bare feet when you have been so cold for so long…..




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Gary's gluten-free apple bread (or blueberry!)

Preheat to 350, grease a medium loaf pan

-dice an apple into a bowl, sprinkle on 1/2 teas. sugar and half teas. corn or potato starch, then sprinkles of cinnamon, cloves, nutmeg, stir to coat nicely

(OR just measure out one cup of blueberries)

-stir in large bowl:  2 1/4 cup brown rice flour, 3 TBS. sugar, 2 teas. baking powder, dash of salt, MORE SPICE!

-bowl 2, beat 2 eggs, then add one cup milk (I use soy), 1/4 cup cooking oil (I use canola) and 4 TBS. apple sauce, stir

-add wet to dry, stir to combine nicely, then fold in apples or blueberries, stir to combine evenly

-pour batter into loaf pan

-bake for about 50 minutes---check with a knife or toothpick stuck in--if there is wet batter, not done, give a few more minutes, dry crumb is OK

-pull out of oven, let cool five minutes then remove from pan and let cool completely on wire rack then slice--can freeze!

YUM. MUNCH.