english walnut bread

 

Although foods may not be gluten free in their natural state, it is important to remember that many of the great eats you enjoyed before your diagnosis can be tweaked just with a few simple adjustments! The secret to most baked goods is finding a quality flour. The following story was made possible due mostly to my amazing mother, but credits can also be given to the best flour blend we have found thus far. Authentic Foods Multi-Blend Flour can be ordered online at Gluten Free Supermarket, and can be used in any recipe with wheat flour (3/4 cup Authentic Foods Multi-Blend Flour = 1 cup wheat flour) to create a delicious GF alternative!

While some people give apples to teachers & some give gift cards, I ensure that neither were ever as demanded by teachers, coaches, & families alike as my mom’s english walnut bread. A rich, buttery, melt-in-your-mouth bread, a baked good this scrumptious seemed a thing of the past when I first learned of my celiac status. However, my mom was determined. I woke up one morning of Christmas break to a whiff of the buttery goodness that had marked the holiday season for me since 1995. I prepared myself to avoid the kitchen at all costs, not wanting to subject myself to the torture of smelling and seeing these previous loaves on the flour-covered countertops. As I sat down to watch an episode of SVU in the kitchen, I heard my mom approach. A large cup of Philz Tesora blend coffee was placed in front of me, alongside–what was that–a generous, golden, crumbling slice of walnut bread.

“I tweaked the recipe–just see if tastes anywhere near the original,” my mom said with a pained, anxious expression as I slowly lifted the piece to my mouth. In that first bite, a wave of panic went through me. I could not believe that it was gluten free. After minutes of insisting from my mother that led to her pulling out the flour package, I proceeded to consume a quarter of the loaf alongside two more cups of coffee. Needless to say my SVU episode was long forgotten.

This long anecdote is all just proof to say that our favorite recipes can be tweaked to such GF perfection that you, like me, may even apprehensively run to check the recipe to make sure it’s not gluten-full. So, although you are most likely neither my teacher, my coach, or a hostess for a holiday party that Ellen is attending, our relationship just manages to give me such liberty to reveal the recipe of this (newly gluten-freed) family recipe.


~Gluten Freed~ English Walnut Bread

Makes two loaves of gluten free walnut bread (approximately 16 generous servings). 

Note: This recipe contains dairy.

Ingredients

  • 1 cup butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 3 cups Authentic Foods Multi-Blend Flour  
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 1/2 cups chopped walnuts
  • 2 teaspoons vanilla
  • 2 cups sour cream
  1. Preheat oven to 350°.
  2. Cream butter and sugar until fully blended.
  3. Slowly beat in eggs to creamed butter and sugar.
  4. Sift flour, salt, and baking soda, and add to egg mixture.
  5. Blend in nuts, vanilla, and sour cream.
  6. Pour batter into 2 greased & floured 9×5 inch loaf pans.
  7. Bake at 350° for 45 minutes to an hour. (Remove when toothpick comes out clean.)
  8. Cool in pans for 10 minutes, then invert onto a wire rack to cool fully.
  9. Best served cut into slices & toasted. Keeps well if frozen after wrapped in parchment, foil, and placed in ziploc bag.
Note: This recipe has been adapted from the Rancho Bernardo Inn’s traditional english walnut bread recipe.
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