Adapted from a whole-wheat recipe by Chef Celia Harvey, this gluten-free bread is the perfect complement to afternoon tea or a leisurely breakfast. Food Editor Jacqueline Mallorca’s version is also egg free and yeast free (and dairy free if you wish), yet still manages to be moist and flavorful. Store pre-sliced leftovers in the freezer. They’re perfect for brown bag lunches.
- 1 cup (5 ounces) sorghum flour
- 1 cup (5 ounces) tapioca starch
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons xanthan gum
- 1/8 teaspoon fine sea salt
- 1 cup (4 ounces) chopped walnuts
- ½ cup (3 ounces) dried Zante currants
- 1 cup (8 ounces) 1 percent low fat milk (or dairy-free alternative)
- ½ cup (4 ounces) low-fat, European-style plain yogurt (or a dairy-free alternative)
- 6 tablespoons (3 ounces) canola oil, plus extra for pan
- 6 tablespoons (3 ounces) dark molasses
1. Heat the oven to 350° F. grease an 8 x 5-inch loaf pan with canola oil and line the long sides and base with a sheet of parchment paper.
2. In a large bowl, combine the first six ingredients (sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum and sea salt). Stir in the walnuts and currants and set aside.
3. In another bowl, whisk the liquid mixture (milk, yogurt, canola oil and molasses) together. Fold into the flour mixture until just combined. Transfer to the pan, which will be quite full (but don’t worry it won’t spill over) and lightly smooth the top with a spatula.
4. Bake for 50 minutes, until golden and an inserted skewer emerges clean. Leave in the pan for 5 minutes. Transfer to a rack, peel off the paper and let cool.
Calories: 170, Carbohydrates: 21 g, Protein: 3 g, Fat: 9 g, Cholesterol: 0 mg, Sodium: 65 mg, Fiber: 1 g