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
Food Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Food Tip |
This Recipe for Gluten Free Steamed Apricot Bread is one of thousands in the Recipes-to-go Bread Cookbook.
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This is a recipe for Gluten Free Steamed Apricot Bread from the recipe cookbook of Recipes-to-go (Bread)
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
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 |
He who lives by the sword eats with bloody hands. |
| Anonymous |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
There is no such thing as a little garlic. |
| A. Baer |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
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