Gluten Free Eggnog Bread Recipes

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GLUTEN FREE EGGNOG BREAD



Gluten Free Eggnog Bread image

A delicious, Gluten Free Bread that's moist, tasty, and pretty when sliced! (the Gluten Free Flour Blend I use is 1 cup tapioca flour, 1 cup cornstarch, 1 cup fine, white-rice, flour, 2 tablespoons, potato starch.) Mix this well and just dip out as much as you need and store the rest in the freezer. This bread is better the next day. Wrap well and store in the fridge. It freezes well too. If it gets too dry, just wrap up a slice in a dampened paper towel and nuke in the microwave for 28 seconds.

Provided by Sylvan Green

Categories     Quick Breads

Time 1h30m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 15

2 1/2 cups gluten-free flour, blend
2 teaspoons xanthan gum
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon fresh grated nutmeg
1 teaspoon gluten free baking powder
1 teaspoon baking soda
1/4 cup butter, melted
1 tablespoon honey
1 cup prepared gluten-free eggnog
1 teaspoon rum extract
1 teaspoon vanilla extract
2 large eggs
4 tablespoons chopped red and green glazed cherries
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F Combine all dry ingredients in a large bowl (except cherries and walnuts) and sift together well.
  • Take 2 tablespoons of this and toss the chopped cherries in it until they are coated. set the cherries aside.
  • Beat the wet ingredients together and dump into the dry ingredients. Mix just until blended, fold in the cherries and walnuts. Spray a 8x4 loaf pan with non-stick spray and spoon the batter into it. Smooth the top with a spatula and spray more non-stick spray over the top. Bake for 50 to 60 minutes or until toothpick inserted into center comes out clean.
  • Cool for 5 minutes. turn out onto rack and brush butter on hot loaf.
  • Let cool completely before slicing. Wrap in plastic wrap or store in a freezer bag in the fridge. This bread freezes well.

Nutrition Facts : Calories 134, Fat 7.9, SaturatedFat 3, Cholesterol 45.4, Sodium 240.9, Carbohydrate 14.8, Fiber 0.3, Sugar 14.2, Protein 1.8

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