Gluten-Free Cinnamon Pear Nut Bread


Something Extra
Fall 2014

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Gluten-Free Cinnamon Pear Nut Bread
Gluten-Free Cinnamon Pear Nut Bread
Ingredients
Topping:
3 tbsp. coarsely chopped Blue Diamond Honey Roasted Almonds
3 tbsp. light brown sugar
1 tbsp. butter, softened
1/2 tsp. cinnamon
1/4 of a firm but ripe pear, thinly sliced
Bread:
2/3 cup lukewarm Blue Diamond Vanilla Almond Breeze
1/4 cup sugar
1 packet Fleishmann's Active Dry Yeast
2 egg yolks
2 tbsp. butter, softened
3/4 cup brown rice flour
2 tbsp. white rice flour
2 tbsp. sorghum flour
2 tbsp. tapicoa starch (flour)
1 tsp. xanthan gum
1 tsp. cinnamon
1/4 tsp. salt
Directions

Unlike traditional yeast breads, this will be a thick batter instead of a dough and requires no kneading.

Prep: 20 minutes, Stand: 5 minutes, Rise: 30 minutes
Cook: 20 to 25 minutes, Serves: 4 to 6

1. To prepare topping, stir together almonds, brown sugar, butter and cinnamon in a small bowl until crumbly; set aside.

2. To prepare bread, place Almond Breeze, sugar and yeast in a large mixer bowl; let stand for 5 minutes or until yeast begins to foam. Beat in egg yolks and butter. Add flours, starch, xanthan gum, cinnamon and salt and beat well with a dough hook for 5 minutes, scraping down the sides occasionally.

3. Spread batter 1-inch thick onto a parchment-lined baking sheet. Top with pears and sprinkle with topping, pressing very lightly into the surface. Let stand in a warm spot for 30 minutes.

4. Preheat oven to 400°F. Bake for 20 to 25 minutes or until dough is cooked thorough, tenting with foil during the last 5 or 10 minutes if topping browns too quickly.

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