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Gluten-Free Date Nut Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 07 Jul 2013 13:50:47 -0700
v113.n026.5
* Exported from MasterCook *

                          Gluten-Free Date Nut Bread

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Want to try

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  Gluten free multi-purpose flour -- (10 3/4 oz)
    1                cup  brown sugar -- (7 1/2 oz)
       1/2      teaspoon  salt
    2          teaspoons  baking powder
    1           teaspoon  zanthan gum
    2        tablespoons  gluten free cake enhancer -- (1/2 oz,optional)
    2              large  eggs
    1                cup  applesauce -- (4 oz)
       1/2           cup  melted butter -- or vegetable oil, (1 stick, 4 oz)
    1                cup  chopped walnuts -- (4 oz)
    1                cup  gluten free chopped dates -- or dried 
cranberries, (5 1/4 oz)

Preheat oven to 350F.  Grease a tea loaf pan or 2 mini loaf pans.

In the bowl of your mixer, combine the gluten-free multi-purpose 
flour, brown sugar, salt, baking powder, xanthan gum, and cake 
enhancer if using.  Add the eggs and applesauce, and beat at med 
speed until the mixture comes together.  Increase the mixer's speed 
to high and beat for 1 min.  You'll see track begin to form as the 
beaters go around; that's good. Scrape the bowl, then add the melted 
butter or oil and beat for 1 more minute. Mix in the nuts and dates 
or cranberries. Scoop the dough into the prepared pan(s) and bake for 
55 or 60 min (40 to 45 min for smaller pans), until the center of the 
bread reads 205F on an instant-read thermometer.  Check the bread 
after 30 min and tent with foil if the top is browning quickly.  When 
the bread tests done, remove from the oven and set a timer for 15 
min.  Carefully tip the bread out of the pan and transfer to a rack 
to cool when the timer goes off.  Cool completely before slicing.

Yield: 1 long loaf or 2 smaller ones.  18 slices.

Weight Watchers Points Plus 7

Source:
    "King Arthur Baking Sheet, Holiday 2011, #6"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 215 Calories; 10g Fat (39.6% 
calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 
37mg Cholesterol; 177mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Given the challenges of baking without gluten, this recipe 
needs a particular sort of pan to perform at its best: a 12 x 4 x 2 
1/2" tea loaf pan is the ideal shape.  Another option is to bake the 
bread in 2 mini loaf pans (5 3/4 x 3 1/4 x 2 1/4") instead.  The 
amount of batter is right for a 9 x 5" pan, but I don't recommend it; 
there's not enough structure to help the dough rise before the 
outsides get overcooked.

If you do't like dates, I recommend using dried cranberries with a 
Tbsp of fresh orange zest; with maybe an easy glaze made of orange 
juice and confectioner's sugar for the top.