Steamed Apricot Bread
Submitted by ltoddg
Wheat-free steamed bread with oats, brown rice flour, amaranth, dried apricots, and almonds, sweetened with molasses. A hearty, no-oven loaf that’s naturally gluten-conscious and full of nutty flavor.
YIELD
1 loafPREP
30 minCOOK
2 hrsREADY
3 hrsNo oven? No problem. This loaf steams to life in a covered pot, and the result is dense, moist bread with a tender crumb you won’t believe came from alternative flours.
Rolled oats, brown rice flour, and amaranth flour form the base, while ground almonds add richness and dried apricots bring little bursts of tangy sweetness throughout. Molasses ties it all together with its deep, earthy sweetness.
Two hours of gentle steaming and you’ve got a loaf that’s ideal for slicing thick and spreading with butter or cream cheese.
Variations
- Swap amaranth flour for soy flour, white buckwheat flour, or ground sunflower seeds
- Replace rice flour with a blend of rice polish and rice bran for more fiber and a nuttier taste
- Use honey instead of molasses for a milder, lighter flavor
Pro Tips
- Grind almonds to a fine powder before adding liquid so they blend evenly into the batter
- Pulse the apricots briefly in the blender to chop them; pureed apricots will change the texture entirely
- Never lift the lid while steaming or you’ll lose heat and the bread won’t cook evenly
Ingredients
Directions
In a large bowl, combine the oats, rice flour, amaranth flour and baking soda.
Grind the almonds to a fine powder in a blender.
Gradually add enough water to bring the level up to 1 cup.
With the machine running, add the molasses or honey and almond extract.
Add the apricots and process with a few on/off turns to chop them; do not puree.
Pour the liquid mixture into the flour bowl.
Stir to mix.
Turn out into an oiled 1 qt. mold or 1 lb can.
Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string.
Place the mold on a wire rack in a Dutch oven or large stockpot.
Add enough boiling wate to the pot to come halfway up the sides of the mold.
Cover the pot tightly, and steam the bread over med-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 for 15 min, then turn out onto a wire rack to cool completely.
For best results, slice with a serrated knife.
Variations: Replace the rice flour with ⅓ cup rice polish and ⅓ cup rice bran.
You can also replace the amaranth flour with either ¼ cup soy flour, ¼ cup white buckwheat flour or ¼ cup ground sunflower seeds.
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