Apple Cider Dinner Bread [gluten-free, soy-free, vegan]

I’m posting a lot of soups lately, and this is one of my favourite things to go with it. It’s super adaptable, takes moments to prepare, and I’ve made it with countless flour variations that all have a tender, moist texture with a hint of sweetness from the cider.

Apple Cider Dinner Bread (gluten-free, vegan)

It’s a riff off of my Hearty Beer Bread from The Allergy-Free Cook Bakes Bread, which is one of my go-to breads for when I’m busy and don’t have the time to wait for something to rise.

Apple Cider Dinner Bread

This bread takes advantage of the sweetness of apple cider, but it isn’t sweet at all, making it the perfect complement to soups, stews, and chilis at the dinner table. It comes together in a few moments, letting you have a fresh-baked loaf ready for when dinner is on the table.

2 cups sorghum flour
1/2 cup quinoa flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
4 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon unrefined cane sugar
1 1/2 teaspoons fine sea salt
1 3/4 cup plus 2 tablespoons pure apple cider
1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan.

Put the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine. Make a well and pour in the apple cider. Mix until combined. The mixture will be thick.

Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly. Brush with the olive oil.

Bake in the centre rack for 50 to 60 minutes, until golden brown and a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool about 30 minutes before slicing. Serve warm.

Apple Cider Dinner Bread (gluten-free, vegan)

Notes: If you do play with the flours, note that they can absorb different amounts of liquid. If needed, add an extra tablespoon or two of apple cider to get a smooth, but thick, batter. Check out the front matter of my book for details on substitutions. You can also use all hearty flours (as opposed to starches); I’ve replaced the starches with buckwheat flour, and it is fabulous, though a little heavier. If you’re not sure on what to do, but want to play around with it, leave me a comment, and I’ll help you out.

I love it paired with this Celeriac, Apple, and Pear Soup with Smoked Tofu, by the way. The combo makes me want to go out and buy pumpkins for the front porch… that I don’t have.

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17 thoughts on “Apple Cider Dinner Bread [gluten-free, soy-free, vegan]

  1. Sophie33

    Mmmmmm,…What a special Gf Apple cider bread: it looks smashing, do you taste the Apple cider vinegar in the bread? That soup that you paired it with looks freaking delicious too! X

    Reply
    1. Laurie @ Whisking & Writing Post author

      Thanks for the comment. There is no apple cider vinegar in the bread, just the apple cider (which you don’t taste pronounced… just a hint of sweetness. I actually don’t like apple cider or apple juice but bake and cook with the former often at this time of year.

      Reply
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  3. Deb

    Hi Laurie!
    I notice that in the Hearty Beer Bread you use xanthum gum — can it be added to this bread also? How would that change the texture? I’m new to GF baking, and there is so much to learn!

    Thanks for your help!
    Deb
    p.s. bought your bread book, and am going to go order the cookie/cake book right now =)

    Reply
    1. Laurie @ Whisking & Writing Post author

      Yikes! I can’t believe I missed it in the recipe. Thank you so much. It SHOULD BE in there! I am adding it now.

      Reply
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  6. michelledrhea

    This looks great! One question, you list “1 3/4 plus 2 tablespoons pure apple cider”. I assume you mean 1 3/4 _cups_ plus…, but I just need clarification before trying this. Thanks!

    Reply
    1. Laurie @ Whisking & Writing Post author

      I never bake with sugar substitutes so I can’t guarantee anything. I’m sorry!

      However, since it’s only 1 tablespoon, I’m sure it wouldn’t affect much.

      Reply
    1. Laurie @ Whisking & Writing Post author

      It wouldn’t work for the recipe — the weight, protein amounts, fibre amounts, et cetera would be off-kilter. If you did try that, I definitely would say the recipe would be subpar.

      If you have other flours, I can offer a suggestion. And if you have my book, I detail on how to replace flours for about 40 pages :)

      Reply
  7. Laurie @ Whisking & Writing Post author

    No problem, Andrea! I make starch-free things often for myself because I love the texture. But sometimes, folks like that lightness. Thanks for the comment! I read your blog daily (or when you post, at least) in my reader and was totally sucked into your Thai-travels (and jealous!)

    Reply

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