Chestnut flour Walnut bread
This easy to prepare sweet walnut bread uses a combination of three gluten-free flours. The natural sweetness of chestnut flour combined with coconut flour and rice flour creates a light, warm flavoured bread that’s perfect for breakfast, and totally scrumptious served with heaps of butter or chocolate spread.
You will need
Chestnut flour – 1 cup
Wholegrain rice flour – 2/3 cup
Coconut flour – 1/3 cup
Whole milk – 1 cup
Brown sugar – 2/3 cup
Egg – 1
Butter – 2 generous tbs, softened
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Walnuts – 2/3 cup lightly chopped
Bread tin – about 8 inch
Baking paper for lining the bread tin
Pre-heat your oven at 160 degrees celsius with convection or equivalent, and line your bread tin with baking paper.
In a mixing bowl thoroughly combine the flours, baking soda and baking powder. In another bowl add the egg, sugar, milk and butter and combine thoroughly using a balloon whisk. Make a well in the flour mix and slowly add the wet ingredients ensuring it’s thoroughly combined. Add the chopped walnut, mixing well and pour into the prepared bread tin. Pop into a pre-heated oven and bake for 40-45 minutes. When the cooking time is up, test the centre of the bread with a skewer to ensure it is baked through. Remove the bread from the tin and allow it to cool on a cooling rack. The bread slices best when left to cool thoroughly.
Note: I am using a 200 ml teacup for measuring.