Tuesday, November 6, 2018

Gluten free apple bread with chestnut flour

Gluten-free apple bread with chestnut flour

This is my favourite apple bread which I've already made dozens of times before going gluten free.
It's moist, rich, sweet and extremely satisfying, and since I replaced the sugar by xylitol, it's really healthy.
If you don't get chestnut flour, just don't worry. You can use any gluten free flour mix which you have on hand. Just make sure that it contains psyllium husks or ground chia seeds or it will be a crumbly mess.
I've never used xanthan gum in it, but I suppose xanthan gum will work just as well.
For the non-gluten free folks: Just use 500 g of spelt, whole wheat or any all purpose flour. It will work.
You can also use 400 g ap flour and 100 g chestnut flour.
The hazelnuts may be replaced by pecans. Walnuts might be good, too, haven't tried it yet, but apples and walnuts always pair well.
Usually I make two small loafs, but you can also make a large one.

  • 750 g apples
  • 100 g sweet chestnut flour
  • 250 g buckwheat flour
  • 100 g tapioca starch
  • 50 g potato (or corn) starch
  • 1 tbsp. unsweetened cocoa powder
  • 200 g sugar or xylitol
  • 2 tbsp. raw cane sugar (muscovado sugar)
  • 200 g raisins
  • 200 g hazelnuts
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. ground ginger
  • 100 ml brown rum
  • 1 pinch salt
  • 3 tbsp. psyllium husks or 3 tbsp. ground chia seeds
  • 1 package baking powder (ca. 1 heaped tbsp.)

  • The evening before baking, peel, core and cube the apples and combine with all other ingredients except for the flour, psyllium husks or chia seeds and salt.
  • Let stand overnight.
  • The following morning, preheat oven to 338°F (170°C) fan assisted (if you don't have a convection oven, preheat to 350°F).
  • Grease two 4x8 or 9 inch loaf pans (or one larger one).
  • Combine the apple mixture with the flours, psyllium husks or chia seeds, baking powder and salt.
  • Fill into loaf pan(s) and let stand for some minutes to allow the psyllium husks or chia seeds to swell.
  • Bake at 338°F in a convection oven or 350°F in a static oven for 60 minutes.
  • After about 25 minutes, cover the pans to prevent the top from burning, and remove the foil 10 minutes before the baking time ends.
  • Let cool for several minutes, then remove loafs from the pans and cool completely on a wire rack.
  • Enjoy with butter, cream cheese, ice cream or just plain!
  • Bon Appetit!