Easy Apple Bread – Gluten-Free and Vegan
When I was doing my Teacher’s Education I lived in Vancouver, British Columbia. At the same time, my good friend Amy was doing her Masters on Vancouver Island in Victoria, B.C. These were the days. We had so much freedom and we were, in a way, finding ourselves out West while accomplishing higher education. Perfect, no?
Amy and I would get together on the weekends; she would ride the ferry to Vancouver or I would ride the ferry to Victoria. It was such a great experience for both of us.
On our weekend visits, we would go for these great long runs and then we would come home and EAT. We both loved to eat; even back then it was real food that we loved. We didn’t go to McDonald’s to eat. We went to get humongous homemade cinnamon buns, or beautiful, freshly baked bagels.
Amy and I both loved to bake too. She made this apple bread for me when I went to visit her one weekend. We devoured the entire pan. It was so yummy.
I finally pulled out the recipe in an attempt to recreate this delicious snack-time, breakfast-time, any-time bread. With a few substitutions I had a delicious and gluten-free version of Amy’s apple bread. Oh how I wish I could share it with Amy after a long run (she found herself and a boy in Victoria, so we only see each other once a year).
I have learned a lot about gluten-free baking over the past 7 years. When I first started baking gluten-free I bought a book that told me I needed to keep a gazillion different flour mixes because each mix was good for certain baked goods. That totally turned me off and I stopped baking that way.
The next thing I did was to simply sub brown rice flour in any recipe that I was converting to gluten-free. This worked just fine, but the results were mediocre. We survived for a few years, until I really started playing with gluten-free flours.
My next step was to buy a mix from a gluten-free bakery near our house. This was a great way to bake, and everything I made tasted yummy. We were getting so much closer!
One day I started thinking about the very white flour mix I was buying from this bakery. I wondered about the nutritional value, so I decided to start researching other flours that might have more oomph to them.
Enter quinoa flour, sorghum flour, chickpea flour, teff flour, quinoa flakes, and so many more deliciously nutritious gluten-free flours. I often think us gluten-freebies are luckier than those gluten-fullers when it comes to the diversity of flour.
Amy’s recipe obviously calls for all-purpose or whole-wheat flour. I simply used my gluten-free all-purpose mix for this recipe, cup for cup. I am quite sure that any mix will do so make sure you try your favourite.
Here’s mine, just in case. I play around with my flour mix all the time. Sometimes I use almond flour, brown rice flour, tapioca starch; it really depends on what I am making and what flours I have at hand.
Gluten-Free Flour Mix
- 2 cups sorghum flour
- 2 cups arrowroot flour
- 2/3 cup quinoa flour
- 3 tsp guar gum or xanthan gum
- 1 1/2 cups gluten-free flour mix (see above for my recipe)
- 2 tsp organic cinnamon (have you tasted the difference?)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup coconut sugar (you could use cane sugar)
- 1 cup peeled, shredded apple (2 medium sized apples)