Gluten Free Steamed Apricot Bread

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Servings: 1 Difficulty: Intermediate
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A moist, nutty gluten-free loaf with sweet apricot chunks
Gluten Free Steamed Apricot Bread recipe image
Gluten Free Steamed Apricot Bread recipe image
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Gluten Free Steamed Apricot Bread

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 448.2

Description

This Gluten Free Steamed Apricot Bread is a dense, moist loaf that relies on the nutty flavor of almonds and the sweetness of dried apricots for its character. Using a combination of oat, rice, and amaranth flours, this bread achieves a hearty texture without gluten. The steaming method ensures the crumb remains tender and moist, making it an excellent choice for sandwiches or toast. It pairs beautifully with butter, jam, or avocado. Perfect for a wholesome breakfast or a healthy snack, this recipe is naturally vegan and free from common allergens like wheat. The addition of almond extract enhances the nutty profile, while molasses or honey provides a subtle depth of sweetness. Serve fresh from the steamer or stored at room temperature.

Ingredients

Directions

  1. In a large mixing bowl, combine the rolled oats, brown rice flour, amaranth flour, and baking soda.
  2. Place the almonds in a blender and grind them into a fine powder.
  3. Add the ground almonds to the blender along with the boiling water, molasses (or honey), and almond extract. Blend until smooth.
  4. Add the dried apricots to the blender and pulse a few times to chop them into small pieces; do not puree.
  5. Pour the liquid mixture from the blender into the bowl with the dry ingredients and stir until well combined.
  6. Turn the batter out into an oiled 1-quart mold or 1-pound coffee can.
  7. Cover the mold with a square of wax paper or aluminum foil (shiny side down if using foil) and tie it securely with string.
  8. Place the mold on a wire rack inside a Dutch oven or large stockpot.
  9. Pour enough boiling water into the pot to come halfway up the sides of the mold.
  10. Cover the pot tightly and steam the bread over medium-low heat for 2 hours. Do not remove the cover during cooking.
  11. Remove the mold from the pot and let the bread cool in the mold for 15 minutes.
  12. Turn the bread out onto a wire rack to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 448.2kcal
% Daily Value *
Total Fat 18.6g29%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 5.2mg1%
Total Carbohydrate 56.8g19%
Dietary Fiber 9.6g39%
Sugars 1.5g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Substitutions: You can replace the rice flour with 1/3 cup rice polish and 1/3 cup rice bran.

Substitutions: You can replace the amaranth flour with 1/4 cup soy flour, 1/4 cup white buckwheat flour, or 1/4 cup ground sunflower seeds.

Tip: For best results, slice with a serrated knife.

Keywords: gluten-free, steamed bread, apricot, almond, amaranth, vegan, healthy, nutritious, moist, hearty, rice flour, oats, breakfast, snack, homemade, flourless, nutty, sweet, plant-based, whole grain
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