Apple Cider Dinner Bread

This bread takes advantage of the sweetness of apple cider, but it isn’t sweet at all, making it the perfect complement to soups, stews, and chilis at the dinner table. It comes together in a few moments, letting you have a fresh-baked loaf ready for when dinner is on the table.

It’s a riff off of my Hearty Beer Bread from The Allergy-Free Cook Bakes Bread, which is one of my go-to breads for when I’m busy and don’t have the time to wait for something to rise.

Apple Cider Dinner Bread (gluten-free, vegan)

Apple Cider Dinner Bread

2 cups sorghum flour
1/2 cup quinoa flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
4 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon unrefined cane sugar
1 1/2 teaspoons fine sea salt
1 3/4 cup plus 2 tablespoons pure apple cider
1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan.

Put the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine. Make a well and pour in the apple cider. Mix until combined. The mixture will be thick.

Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly. Brush with the olive oil.

Bake in the centre rack for 50 to 60 minutes, until golden brown and a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool about 30 minutes before slicing. Serve warm.

Apple Cider Dinner Bread (gluten-free, vegan)

 

Maple Parsnip Bread with Dried Cranberries

After I made and loved a cake with parsnips, I had a bunch of grated parsnips leftover and wanted to use them up. Surprisingly light, with a hint of maple flavor, this easy quick bread mixes together before your oven even preheats. It’s loaded with good stuff, nixes the refined sugars, and stays moist at room temperature for a few days, thanks to the applesauce and parsnips.

gluten-free vegan parsnip bread

Maple Parsnip Bread with Dried Cranberries

3/4 cup sorghum flour
1/2 cup millet flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
1 tablespoon ground flaxseeds
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons xanthan gum
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup dried cranberries
1/2 cup plus 2 tablespoons unsweetened applesauce
6 tablespoons club soda
1/3 cup pure maple syrup (I used amber)
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 1/2 cups grated parsnips, lightly packed

Preheat the oven to 350 degrees F. Lightly oil and 8 1/2 x 4 1/2-inch loaf pan.

Put the sorghum flour, millet flour, arrowroot flour, tapioca flour, ground flaxseeds, ground cinnamon, xanthan gum, baking powder, baking soda, and salt in a large bowl. Whisk to combine. Add the dried cranberries, mixing until they are coated with the flour.

In a large glass measuring cup or small bowl, put the applesauce, club soda, maple syrup, cider vinegar, and vanilla extract. Mix well to combine. Pour the applesauce mixture into the flour mixture. Stir until combined. Mix in the parsnips.

Scrape the batter into the prepared pan using a rubber spatula, smoothing the top. Bake for 40 to 50 minutes, until a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool completely before slicing.