Apricot Bread, Gluten Free Recipe Recipe

Name: Apricot Bread, Gluten Free Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. brown rice flour; 2 c. white rice flour; 1/2 c. instant nonfat dry lowfat milk; 1 tsp salt; 1/8 tsp dry orange peel; 3 tsp xanthan gum; 1/2 c. sugar; 1 pkt dry yeast; 1 3/4 c. dry apricots diced the size of raisins; 2 lrg Large eggs beaten; 1 1/4 c. hot water; 1/4 c. margarine melted; 1/2 c. orange juice

Servings: persons

1 c. brown rice flour
2 c. white rice flour
1/2 c. instant nonfat dry lowfat milk
1 tsp salt
1/8 tsp dry orange peel
3 tsp xanthan gum
1/2 c. sugar
1 pkt dry yeast
1 3/4 c. dry apricots diced the size of raisins
2 lrg Large eggs beaten
1 1/4 c. hot water
1/4 c. margarine melted
1/2 c. orange juice

1
Soak dry apricots in water for 30 min.
2
Drain well.
3
Dredge apricots pcs in a small amount of rice flour.
4
Mix all dry ingredients together.
5
Mix all wet ingredients together.
6
Place dry and wet ingredients into your bread machine in the order the manufacturer suggests.
7
Note: If your machine has a designated time to add in nuts and fruits, add in apricots at which time.
8
Use the fruit bread setting.

875

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. brown rice flour, 2 c. white rice flour, 1/2 c. instant nonfat dry lowfat milk, 1 tsp salt, and more.

Yes, Apricot Bread, Gluten Free Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Bread, Gluten Free Recipe

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