03 June 2014

Gluten Free Apple Bread

This loaf really is more like a bread than a cake. In fact it's very similar to the old-fashioned banana breads in texture. Do not over-bake this loaf or it will be dry. Every oven varies so err on the side of caution and start testing at 50 minutes.

1-1/3 cup sorghum flour
1/3 cup soya or whole bean flour
1/3 cup cornflour
1/2 cup sugar
2 tsp xanthum gum
1 tsp gluten-free baking powder
1/2 tspn bicarbonate soda
1/4 tsp salt
3/4 tsp cinnamon
1 cup sultanas
1-1/2 cups applesauce
1 tsp apple cider vinegar
2 egg whites, beaten

Preheat oven to 175 degrees Celsius. Grease and coat a large loaf tin with soy flour. Combine dry ingredients in a large mixing bowl. In a small bowl blend the applesauce, egg whites and vinegar. Pour liquids into the flour mix and blend. Pour batter into baking pan and bake for 55-60 minutes or until a skewer inserted in the middle comes out with just a few crumbs sticking to it.  Do not over-bake! Cool on cake rack and serve.

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