2 hrs 20 mins
For those that can't eat wheat, this is a nice alternative.
My Private Note
Units: US | Metric
- 1In a large bowl, combine the oats, rice flour, amaranth flour and baking soda.
- 2Grind the almonds to a fine powder in a blender.
- 3Gradually add enough water to bring the level up to 1 cup.
- 4With the machine running, add the molasses or honey and almond extract.
- 5Add the apricots and process with a few on/off turns to chop them; do not puree.
- 6Pour the liquid mixture into the flour bowl.
- 7Stir to mix.
- 8Turn out into an oiled 1 qt.
- 9mold or 1 lb can.
- 10Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string.
- 11Place the mold on a wire rack in a Dutch oven or large stockpot.
- 12Add enough boiling water to the pot to come halfway up the sides of the mold.
- 13Cover the pot tightly, and steam the bread over.
- 14med-low heat for 2 hours.
- 15Do not remove the cover during the cooking time.
- 16Remove the mold from the pot.
- 17Cool the bread in the mold for 15 min, then.
- 18turn out onto a wire rack to cool completely.
- 19For best results, slice with a serrated knife.
Browse Our Top Quick Breads Recipes
You Might Also Like...View All Quick Breads Recipes
Nutritional Facts for Gluten Free Steamed Apricot Bread
Serving Size: 1 (103 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 268.5
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 260.0 mg
- Total Carbohydrate 46.0 g
- Dietary Fiber 4.3 g
- Sugars 17.0 g
- Protein 6.4 g