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Gluten Free Pear Bread Recipe
Posted By Carol Kicinski On April 26, 2011 @ 4:44 pm In Breads | 82 Comments
1½ cups superfine brown rice flour, plus more for dusting the pan
½ cup tapioca (or corn or potato) starch
1 teaspoon baking powder
1 teaspoon kosher or fine sea salt
2 teaspoons ground cinnamon
2 large eggs
1 1/3 cup sugar
½ cup grapeseed (or other neutral flavored) oil
2 teaspoons pure vanilla extract
2 ripe pears, peeled cored and grated
1 cup walnuts, chopped
Preheat oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with gluten-free non-stick cooking spray, add some brown rice flour and shift it back and forth in order to spread the flour evenly around the pan, tap out the excess flour.
In a large mixing bowl whisk together the 1½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon. In another mixing bowl whisk together the eggs, sugar, oil and vanilla. Add the wet ingredients to the dry and stir to combine. Add the pears and walnuts and pour the batter into the prepared pan. Bake for 60 – 70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
Makes 1 loaf.
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