Recipe: Steamed Apple-Raisin Bread and Corn-Free Baking Powder - re: Yeast substitute

May I suggest a book called The Allergy Self-Help Cookbook by Marjorie Hurt Jones, R.N. for ideas. There are various bread-like recipes in it.

Here is a recipe for STEAMED APPLE-RAISIN BREAD. She says the bread can be sliced without crumbling and goes brown-bagging very well. I have not tried this recipe.

1 cup brown rice flour (you probaby could subst. white rice flour, though it would have less fiber)
1/4 cup ground sunflower seeds or amaranth flour
1 1/2 tsp. corn-free baking powder*
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 cup walnuts or almonds
3/4 cup boiling unsweetened apple juice
1/4 cup light or dark agave nectar, sorghum, or honey
1 Tbsp. lemon juice or 1/4 tsp. unbuffered vitamin C crystals
1/2 cup chopped dried apples
1/2 cup raisins

Oil a 1-quart mold or 1-pound can.

In a large bowl, combine the rice flour, sunflower seeds or amaranth flour, baking powder, salt, and cinnamon.

Place the walnuts or almonds in a blender and process to a fine powder. Add the apple juice, and process for 20 seconds. (If necessary, add more juice as needed to make 1 cup of the mixture.) Add the agave nectar, sorghum, or honey and lemon juice or vitamin C. Process briefly. Add the apples, and pulse until coarsely chopped.

Pour into the flour mixtue and mix just until combined. Stir in the raisins. Don't overmix. Turn into an oiled 1-quart mold or 1-pound can. Cover with waxed paper or foil and tie it securely with string.

Place on a wire rack in a Dutch oven or large pot. Add enough boiling water to come halfway up the side of the mold. cover the pot, and steam over medium-low heat for 2 hours. Do not remove the cover during the cooking time.

Remove the mold from the pot. Cool the bread in the mold on a rack for 15 minutes. Remove to the rack to cool completely. For easiest slicing, use a serrated knife and a sawing motion.

Yield: 1 loaf

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I have not tried this recipe, but I have tried a few others just b/c I like the idea of eating healthier. I've included her recipe for the Corn-Free baking powder, or you might check your local natural foods store for it, along with the amaranth flour (pricey) and agave nectar (a little goes a long way). I have made the grain-free BB muffins, on page 113 which were moist, but not sweet enough for me, since I have a don't taste sweet well, but that could always be adjusted since I used maple syrup.

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*Corn-Free Baking Powder

She says many brands of baking poweder contain corn or potato starch; this one doesn't. For best results when baking with homemade baking powder, always combine the dry and liquid ingredients separately, then combine them quickly, pour batter into prepare pans, and bake promptly.

2 tsp. cream of tartar
2 tsp. arrowroot powder
2 tsp. baking soda

Sift together the three ingredients and mix well. Store in a tightly covered spice jar. Yield: 2 Tablespoons.

Happy Baking - Rica