This dish is so delicious, you’ll never miss the gluten! The warm flavor of cinnamon combines with the richness of maple and the crunch of walnuts for a loaf that is perfect for a hearty breakfast or anytime snack. Everyone is sure to enjoy this recipe, though your gluten-free family members will be extra thankful you thought of them!
2 ¼ cups gluten free flour blend (such as King Arthur)
2/3 cup tapioca flour
2/3 cup potato starch
1 tablespoon baking powder
½ teaspoon baking soda
1 ½ teaspoons xanthan gum
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 cup pure maple syrup from Canada
1 cup buttermilk, at room temperature
2 large eggs
1 stick unsalted butter, softened
¾ cup chopped walnuts
Heat oven to 350 degrees.
In a large bowl combine flours, starch, baking powder, baking soda, xanthan gum, cinnamon and salt .
Heat butter in a small saucepan over medium heat, stirring occasionally, until butter turns a nut brown color. Remove from heat. Set aside.
In a large bowl combine maple syrup, buttermilk and eggs. Stir in browned butter. Add wet ingredients to the dry. Stir until just combined. Stir in walnuts.
Turn into a well-greased 9x5-inch loaf pan. Bake 55 to 60 minutes, until risen and a toothpick in the middle comes out clean.
Makes 1 loaf.