I’m forbidden from making this bread again for the next month because we’ve eaten 2 loaves in under a week. This yummy bread is gluten-free crack—so addictive. Kula Baby started running into the kitchen every day and pointing to the bread, demanding his fix. You know it’s good when the whole family loves it.
This recipe is adapted from a recipe by Linda Clark, MA, CNC. Linda is an amazing nutritionist, professor, speaker extraordinaire. If you’re nutritionally broken, she will fix you. I guarantee it. She owns a holistic nutrition and wellness practice, Universal Wellness Associates, in Fair Oaks, CA. I was lucky enough to study under Linda in graduate school, where I learned big words like; gluten, adrenals, and FOOD ALLERGIES 🙂
Gluten-Free Maple Cherry Bread
1 cup sorghum flour
1/3 cup tapioca flour (also called tapioca starch)
1/3 cup Bob’s gluten-free all-purpose flour (or any other gluten-free flour will do)
1 teaspoon xanthan gum
1 tablespoon gluten-free baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup maple syrup (the real stuff!)
3 ripe bananas (mashed)
1/4 cup unrefined, organic, cold-pressed coconut oil
1 teaspoon cider vinegar
3/4 cup dried organic cherries
Pre-heat oven to 350 degrees.
In a large bowl, combine all dry ingredients and set aside.
Using your electric mixer (hand-held, kitchen aid, or otherwise) mix together the eggs, banana, coconut oil, maple syrup and vinegar. Add the dry ingredients and stir to combine. Gently stir in dried cherries.
Spoon batter into loaf pan and let stand for 20 minutes. Bake at 350 degrees for 60 minutes.
Kula Baby eats this with a little organic goat cheese spread on top!
Variations: To make muffins, spoon batter into muffin cups and bake for 20 minutes.