3/4 cup rolled oats
2/3 cup brown rice flour
1/4 cup amaranth flour
1 tsp baking soda
1/2 cup almonds
3/4 cup boiling water
1/3 cup molasses or honey
1/2 tsp pure almond extract
1/2 cup dried apricots
A Recipe for
Gluten Free Steamed Apricot Bread
Worries go down better with soup. |
| Jewish Proverb |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
This Recipe for Gluten Free Steamed Apricot Bread is one of thousands in the Recipes-to-go Bread Cookbook.
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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
I eat merely to put food out of my mind. |
| N.F. Simpson |
This is a recipe for Gluten Free Steamed Apricot Bread from the recipe cookbook of Recipes-to-go (Bread)
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Worries go down better with soup. |
| Jewish Proverb |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
In a large bowl, combine the oats, rice flour, amaranth flour and
baking soda. Grind the almonds to a fine powder in a blender.
Gradually add enough water to bring the level up to 1 cup. With the
machine running, add the molasses or honey and almond extract. Add
the apricots and process with a few on/off turns to chop them; do not
puree. Pour the liquid mixture into the flour bowl. Stir to mix. Turn
out into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax
paper or foil (shiny side down); tie wax paper securely with a piece
of string. Place the mold on a wire rack in a Dutch oven or large
stockpot. Add enough boiling wate to the pot to come halfway up the
sides of the mold. Cover the pot tightly, and steam the bread over
med-low heat for 2 hours Do not remove the cover during the cooking
time. Remove the mold from the pot. Cool the bread in the mold for 15
min, then turn out onto a wire rack to cool completely. For best
results, slice with a serrated knife. Variations: Replace the rice
flour with 1/3 c rice polish and 1/3 c rice bran. You can also
replace the amaranth flour with either 1/4 c soy flour, 1/4 c white
buckwheat flour or 1/4 c ground sunflower seeds.
Serves: 1
Gluten Free Steamed Apricot Bread Recipe brought to you by Recipes To-Go