Sunday, September 24, 2017

Gluten-free white chocolate hazelnut quick bread

I made this gluten-free so that our whole family could share it, but I've used this same recipe with regular white flour and it's perfect that way too. No matter how you choose to make it, enjoy!

1 large egg
3/4 cup milk, milk substitute, or else water (in which case ideally add 2 T Dari-Free with the dry ingredients, but if you don't have that, just don't worry about it and use the water)
1/4 cup vegetable oil
1 3/4 cup gluten-free 1:1 flour (or white flour if you have no need to be GF)
2 tsp baking powder
1/2 cup sugar
3/4 tsp xanthin gum (only if you're using gluten-free flour, it's unnecessary with regular wheat flour)
1/4 tsp salt (optional)
1 cup white chocolate chips
1 cup chopped hazelnuts

Preheat the oven to 350F. In a bowl, mix the egg, milk or milk substitute or water, and oil, until they're well-mixed. Add the flour, baking powder, sugar, xanthin gum (if you're using it), salt (if you're using it), and Dari-Free (if you're using it). Stir gently, about 40 strokes. Add in the white chocolate and hazelnuts, and stir until they're well mixed. Pour into a 9x5 or 8x4 loaf pan. If you're using gluten-free flour, at this point ideally let the loaf sit unbaked for 10 minutes. Bake for 55-60 minutes until fully set and golden. Cool on a rack, then enjoy! This is excellent for several days, in fact like most quick breads it's even better the second day than the first.

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