Gluten-Free Moist Mango and Nut Bread
photo by gluten-free-me
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
2 small loaves
- Serves:
- 6-8
ingredients
- 1 cup Bob's Red Mill gluten-free all-purpose baking flour (you can substitute with all purpose baking flour for a regluar recipe, and if you can tolerate glute)
- 3 teaspoons baking powder
- 1⁄2 cup brown sugar
- 2 teaspoons coconut oil
- 1⁄4 teaspoon salt
- 2 large eggs
- 1⁄2 cup macadamia nuts or 1/2 cup walnuts, chopped
- 300 g raw mangoes, pureed or 2 -3 mangoes, depending on the size
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon (optional)
directions
- 1) Preheat oven to 350 degrees.
- 2) In a large bowl combine flour, baking powder, salt (and cinnamon if added). Whisk well.
- 3) In another bowl separate the egg whites from the yolks.
- 4) With an electric beater (or by hand if you've got it in you) beat the egg whites until stiff.
- 5) Beat the yolks, adding in the oil, vanilla, and sugar.
- 6) Pour your wet yolk mixture into the flour and mix well.
- 7) Add the egg whites to the batter. Folding them in until smooth.
- 8) Mix in the mangoes and nuts into the batter.
- 9) Pour into 2 small greased loaf or cake pans.
- 10) Bake for about 1 hour or until toothpick comes out clean.
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Reviews
-
Did you really mean only 1 cup of flour? The bread turned out very wet, not just moist. I am so disappointed I wasted my time and ingredients. Also, you should say "ripe" not "raw" mangoes. I used 2 ripe mangoes but it seems like the ratio of flour and liquid from the mangoes is not correct. Please try your recipes before publishing them.
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I found this to be a delightful bread. Super moist and not overly sweet.<br/>I added 1/2 tsp of Xantham gum and made the rest as per the recipe. <br/>I had to watch it towards the end of the baking time as it was getting quite brown. Some people may find they have to cover the top with baking paper<br/>Will make it again, but I think it needs something extra to lift the flavors.