GFCF Molasses Spice Bread (with optional Vanilla Cream Cheese Spread)
I made this up as an offshoot of the GFCF Currant Spice Muffins I made a few days ago. I think the true test of GF (or GFCF) baking is when non-GF’ers like it. This quick bread was gobbled up by those attending the Bible study that my hubby took it to.
Cooking notes: I am posting this recipe as I made it, but there are several variations that would likely work well.
- You could probably use rice milk, soy milk or dairy milk in place of the rice milk powder and water.
- You could probably use light brown sugar.
- You could surely use nutmeg in place of mace — mace is related to nutmeg, but has a little more delicate flavor and isn’t so gritty.
- You could probably not use the rice protein powder, but you’d probably need to make the flour ratios as follows: 1 1/2 cup brown rice flour, 1 1/4 cup white rice flour, 1 1/4 cup corn starch.
- If you only use one baking gum, up it to 3 tsp.
- Lastly, if you use smaller loaf pans, you might want to bake them at 350* instead of 375*, as they will require a longer baking time, and baking them longer at 375* might yield tops that are too brown.
GFCF Molasses Spice Bread
2/3 cup cooking oil
3/4 cup dark brown sugar
1/2 cup dark molasses
1/2 cup water
1 rounded TBSP rice milk powder
2 tsp vanilla
1 tsp ground mace
1 tsp ground ginger
1 1/2 tsp ground cinnamon
6 TBSP rice protein powder, measured into a one-cup measure
Enough brown rice flour to add to the rice protein powder to make 1 full cup
1 (more) cup brown rice flour
2 tsp xanthan gum
2 tsp guar gum
1 cup white rice flour
2 1/2 TBSP baking powder
1 cup corn starch
Preheat oven to 375*. Line two loaf loaf pans with nonstick foil. (I used large 9″x5″ loaf pans, but smaller ones could be used, instead.)
In a large bowl, whisk together until smooth: eggs, oil, brown sugar, molasses, water, rice milk powder, vanilla, mace, ginger and cinnamon. Add rice protein powder and brown rice flour, whisking until smooth. Add white rice flour, xanthan gum, guar gum and baking powder, stirring with a wooden spoon or rubber spatula until well-mixed. Add corn starch, and stir until well-mixed. Batter will be very thick.
Distribute the batter evenly between the two loaf pans, and smooth out the top of the batter until they are flat and relatively smooth.
(Again! I forgot to check the clock while baking… actually, I set the timer, and forgot to press “start”, so this baking time is approximate.) Bake for about 45 minutes at 375*F, or until the loaf springs back to touch (doesn’t feel sodden or squishy) and tests -mostly- clean with a toothpick. (Toothpick may have a few baked crumbs, but not any wet batter.) Remove from oven, pull nonstick foil out of the pans, “unwrap” the loaves, and cool on a rack. (Or, slice and eat warm!)
Optional Vanilla Cream Cheese Spread
I haven’t found dairy-free *and* soy-free cream cheese yet, so I just made this with regular cream cheese, for those who can have dairy.
1 TBSP milk
1/2 cup powdered sugar
1/4 tsp cinnamon
1 (8 oz) package cream cheese, softened at room temperature
Stir together first three ingredients. Add cream cheese, and with an electric beater, blend on low. Increase speed to high, and whip until well-blended. Add milk, 1 tsp at a time, if you would prefer a softer consistency. Refrigerate until ready to serve.