Category: Muffins / Quick Breads

Gluten Free Spiced Applesauce Loaf

Don’t wait for apple season to make this delicious, Spiced Applesauce Loaf!  It’s perfect for coffee breaks, brunches, and snacks.  It would be lovely to take along when visiting a friend or neighbor.  So easy to prepare, and everyone will love it, kids and adults alike.

First, check out the ingredient list.  You probably have most of these items right in your pantry!  Then, in addition to being gluten free I also give you some options to lower the sugar, as I know many of you have additional diet restrictions.

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Dry Ingredients:

  • 180 g. (1-1/2 cups) gluten free all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. cardamom
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder

Wet Ingredients:

 Preparation:

Whisk together all of the dry ingredients.  Combine the wet ingredients in the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add the dry ingredients to the wet and blend together just until moistened.

Line an 8″ loaf pan with parchment and scrape the batter into the pan.

Bake for 1 hour at 350°.  When it’s done, the loaf will have risen almost to the rim of the pan and the top will crack.  If you’re not sure it’s done, check with a toothpick in the center of the loaf.

Cool in the pan for 1/2 hour, then grasp both sides of the parchment and lift the loaf onto a cooling rack.

Carefully remove the parchment and continue cooling to room temperature.  Try to resist cutting into it right away, to minimize crumbling.

You could dust the top with confectioners’ sugar, or drizzle with a simple icing.  Honestly though, this cake is so moist and delicious it really needs no other adornment.  Slice with a serrated knife and arrange on a serving dish.

Look at that nice moist crumb!  You’ll have to take it from me, it tastes great!

Notes ♪♫ I have always loved quick breads.  This is an old recipe of mine that I converted to gluten free.  For muffins and quick breads, I use and recommend Better Batter Original Blend gluten free flour.  When you shop Better Batter, be sure to use my Promo Code MGFC30 at checkout for 30% off full price!

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Gluten Free Banana Bread

Making a quick bread used to be so second nature to me that I could throw one together without a recipe!  Today things are different in my gluten free world, but I still love a good quick bread.  Here is a delicious, moist gluten free loaf that will make you smile.  It tastes just like a classic banana bread.

Ingredients:

  • 3/4 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup cornstarch
  • 1/4 cup potato starch
  • 2 tsp. xanthan gum
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, rice flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes: ♪♫ Parchment paper provides an easy way to lift the finished loaf out of the pan without tipping and guarantees that your loaf won’t stick to the bottom of the pan.  But there’s more.  If like me, you have loaf pans that were once upon a time used to bake gluten filled treats, or perhaps your kitchen is not yet 100% gluten free, parchment provides an extra layer of protection from any hidden remnants of gluten that might be lurking in the corners of your favorite baking pan.  Better safe than sorry! 

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