Today is your lucky day because not only am I generously sharing my favourite gluten-free loaf recipe, I am also sharing a rich and delicate spread for it too! When it was first suggested that I go gluten-free I thought my life was over. No more bread? No more baked goods? There was no reason for living. I wallowed in my own self-pity for a couple of days and I suddenly snapped out of it. I stood tall, put on my big girl panties and accepted the challenge with open arms. This step is actually what led me to this lifestyle that I now adore passionately. I ate a lot of gluten. Gluten filled, gooey, and starchy foods were my jam. It was a learning curve replacing my old favourites but I made it happen. I became infatuated with using whole foods to create health conscious treats and I would run to the kitchen to experiment every chance I had. This lead to a lot of trial and error but for the most part, I was able to create new staple items for myself.
Fast forward a year or so to my food sensitivity test. Alas, eggs were not my friend. My body was highly sensitive to both egg whites and yolks. This created a whole new world of challenges for me and my well established gluten-free baking. It also eliminated any store bought brands of gluten-free bread that I grew fond of. This is when I had to step it up a notch. This is how this favourite bread recipe of mine was created. I have made this loaf with both sweet and savoury hints and it’s always a hit. In fact, it is so comforting that I have to slice it shortly after cooling and store it in the freezer so I do not polish the whole thing off in one day. I truly hope you enjoy it as much as I do.
I decided to pair my cinnamon and raisin infused loaf with a fruity treat. Apples just fit right into this equation and I had always wanted an excuse to try a homemade apple butter recipe. Despite what the title suggests, there is no butter in apple butter. There are actually no fats involved whatsoever. The aroma alone hinted that the apple spread was a success. Once I lightly toasted a couple of loaf pieces and topped it with some fresh apple butter, I was beyond pleased with the outcome.
This dynamic duo confirms that going gluten-free was not the end of all happiness.
It also confirms that you can live life like a bad ass bitch that knows how to bake despite any challenge that comes your way.
Cinnamon Raisin Loaf
*Makes 1 small bread loaf
- 2 Tbsp. ground chia seeds + ½ cup warm water
- 1 cup milk/milk alternative + 1 Tbsp. lemon juice
- 1 ½ cup all-purpose gluten-free flour
- 1 cup certified gluten-free rolled oats (not quick oats)
- 1 tsp. xanthan gum (omit if your gluten free flour already contains xanthan gum)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt
- 1 Tbsp. ground cinnamon
- 1/2 cup butter or ghee (aka clarified butter-see notes for vegan friendly options)
- 1/3 cup coconut oil
- 1 tsp. pure vanilla extract
- ¾ cup raisins
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a small bowl, stir together the ground chia and water and set aside.
3. In another small bowl, combine the milk and lemon juice and set aside.
4. In a large bowl, sift together all the dry ingredients (except the raisins).
5. In yet another bowl (I know-it’ll be worth the dishes I promise), mix together the butter or ghee, coconut oil, vanilla, and add the chia mixture as well as the milk and lemon juice.
6. Add the wet ingredients to the dry ingredients and combine thoroughly or mix with an electric hand held mixer.
7. Fold in the raisins.
8. Pour the batter into a lightly greased (I use coconut oil spray) bread loaf pan.
9. Feel free to garnish the top if you desire (oats, coconut palm sugar, cinnamon, etc.)
10. Bake in the oven for 55-60 minutes.
11. Let cool completely before removing from pan and serving.
*Notes: To make this recipe completely vegan friendly, try replacing the butter or ghee with a plant based butter substitute. You can also try using more coconut oil. Please note that I have not personally tried these alternatives.
This bread freezes very well. I find it easier to pre-slice the loaf before placing in the freezer.
Apple Pie Butter
*Makes ½ cup
- 6 assorted apples, chopped
- ¼ cup coconut palm sugar
- 2 Tbsp. pure honey (or coconut nectar or maple syrup)
- 2 Tbsp. apple cider vinegar
- 3 tsp. ground cinnamon
- ½ tsp. nutmeg
- ¼ tsp. each of cloves, allspice, and ground ginger
- Pinch of sea salt
1. Combine all ingredients in a slow cooker. Cook on low overnight for 10 hours (see notes for stove top version).
2. For a smooth butter, use a fine mesh sieve placed over a bowl and press portions of the apple mixture through using a spoon. You can discard the apple pulp. I personally wanted the sweet apple pulp and left the chunks in my butter but ran the mixture through the sieve to help break it up a bit.
*Notes: For a stove top version, cook the ingredients over medium-low heat for an hour. Cover the pot. After the hour proceed to the second step.
Once your butter is ready, store it in an airtight container. It will keep for up to a week in the refrigerator.