Cooking and Serving: 65 minutes | 1 standard loaf quick bread
Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | ⅜ cup (54 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes | Servings: 1 standard loaf quick bread
Ingredients
1 ¾ cups (245 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
⅜ cup (54 g) cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
½ cup (100 g) granulated sugar
6 tablespoons (84 g) virgin coconut oil, melted and cooled (you can also
½ cup (168 g) honey
1 teaspoon pure vanilla extract
½ cup (4 fluid ounces) milk, at room temperature (any kind)
3 tablespoons (42 g) plain yogurt or sour cream, at room temperature
3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
Instructions
Preheat your oven to 350°F. Grease well a standard 9-inch and set it aside.
In the bowl of a stand mixer (or a large bowl with a hand mixer), place the.
sugar, and whisk to combine well with a separate, handheld whisk.
Create a well in the center of the dry ingredients, and add the coconut oil.
Add the honey, vanilla, milk, yogurt and eggs, mixing to combine after each.
addition. The batter will be smooth and thickly pourable
Transfer the batter to the prepared baking pan and shake it back and forth to.
Place the pan in the center of the preheated oven and bake for 45 minutes.
Cover the loaf loosely with aluminum foil, and continue to bake until the top.
minutes, but begin to test after 5 minutes the loaf).
Remove from the oven and allow to cool in the loaf pan for 15 minutes before.
transferring to a wire rack to cool completely.
Slice and serve with a bit of butter and a light drizzle of honey.