Attention gluten free eaters - this recipe is for you. I have sympathy for anyone on a gluten-free diet because it must be incredibly frustrating to try and avoid all gluten. (It's in practically everything that I eat.) I am continually surprised at how gluten can show up in seemingly "safe" foods. There are more gluten free products showing up in supermarkets everyday but it still feels like I'm navigating through a sea of gluten in search of the few gluten free products that I need.
I found a recipe on glutenfreerecipebox.com recently for a gluten free sweet pecan bread that sounded amazing - even to a gluten eater. The version that I found was for a sugar-free, gluten-free and dairy-free bread but I adjusted the recipe and added some sugar and dairy back in. Of course you could use a butter substitute instead of butter and splenda in place of sugar if you like.
Gluten Free Sweet Bread
3 cups almond flour
1 1/2 cups sugar
3/4 cup chopped pecans
4 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon xantham gum
1 cup almond milk
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract
Bake 30 minutes. Rotate and bake another 20 minutes. (Half the time for mini bundt cakes.) Let cool 5 minutes. Turn upside down on rack and cool another 15 minutes before removing from pan.
I had terrible luck with the bundt cakes. The cake stuck to the mini bundt pan and to my never fail big nonstick bundt pan.
After several failed attempts to successfully remove the cake from the pan, I finally resolved to baking the cake in a springfrom pan. Success!
This was a really yummy sweet bread - for gluten and non-gluten eaters alike.
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