Introducing our delicious recipe for gluten-free avocado bread! Bursting with nutritious ingredients and rich flavors, this delicious bread is a perfect blend of health and taste. The creamy goodness of ripe avocado, combined with the indulgence of dark cocoa and coffee, makes for a unique and satisfying treat. Whether you’re a seasoned baker or just starting out, this recipe promises a soft, moist bread that’s gluten-free and utterly delicious. Follow our simple steps to prepare this healthy creation and let the inviting aroma fill your kitchen with warmth. Enhance your baking experience and enjoy every bit of this guilt-free delight!
Ingredients:
Ripe avocado pulp: 130 grams
Dark cocoa powder: 10 grams
Coffee powder: 5 grams
Milk at room temperature: 110 grams
Apple cider vinegar: 1 tbsp
White rice flour: 100 grams
Tapioca starch: 30 grams
Potato starch: 30 grams
Cornstarch: 30 grams
Brown sugar powder: 100 grams
Blanched almond flour: 20 grams
Xanthan gum: ½ teaspoon
Pink salt: 1/4 teaspoon
Baking soda: 1 ½ teaspoons
Room temperature eggs: 3
Oil: 55 grams
Comments:
Keep in mind that weights (in grams) are often more accurate when baking.
Method:
- Scoop out the inside of a ripe avocado and mix it with cocoa powder and coffee. Put aside.
- Microwave milk for 30 seconds. Add apple cider vinegar. Stir well and set aside.
- Prepare a 20 x 10cm loaf tin by greasing it and lining it with baking paper, leaving the paper edges exposed for easy removal. Put aside.
- In a large bowl, sift: white rice flour, tapioca starch, potato starch, cornstarch, almond flour, xanthan gum, pink salt, and baking soda.
- In another bowl, beat the avocado mixture, milk-vinegar mixture (buttermilk), eggs and oil for 3 minutes with a wire whisk.
- Pour the liquid mixture into the dry ingredients.
- Use a spatula to gently combine all the ingredients using the cut and fold method until just combined, about a minute.
- Cover the bowl and let the batter rest for 10 minutes.
- Preheat your oven to 180°C.
- Transfer the batter to the prepared loaf pan.
- Bake on the middle rack for about 50-55 minutes or until a toothpick comes out clean.
- Let the bread cool in the pan on a rack for 30 minutes.
- Use the overhanging baking paper to lift the bread and let it cool on the rack for another 60 minutes, covering with a cloth napkin.
- Estimated weight: 750 grams.
Click here to watch the simple, step-by-step video tutorial.
Congratulations! You have made a nutritious and healthy gluten-free avocado bread. The wonderful scent and delicious taste make it a perfect treat for any occasion. Whether you share it with loved ones or enjoy it with your favorite cup of coffee, this homemade delight is sure to bring you joy. Embrace the joy of baking and enjoy every delicious bite!
Save: To keep your gluten-free avocado bread fresh, store it in an airtight container at room temperature for up to two days. For longer freshness, you can store it in the refrigerator for about a week or freeze it for up to three months. Make sure it is wrapped tightly to preserve the texture and flavor. When ready to enjoy, thaw the slices at room temperature or in the microwave for about 20-30 seconds.
Don’t forget to tag me and share your delicious creations! Your photos and experiences are not only culinary delights, but an inspiration to me! Please feel free to reach out via DM to share your thoughts and experiences with this recipe. Let’s continue making gluten-free baking a joyful and flavorful journey together!
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