Gluten-Free Acorn Bread

servings
4 servings
prep time
15 minutes
cook time
30 minutes
A loaf of acorn bread with a few slices laid out.

A freshly baked loaf of gluten-free acorn bread with a few slices laid out, showcasing its moist texture.

Ingredients

  • 473 ml (2 cups) acorn flour
  • 22 ml (1½ tablespoons) butter or margarine
  • 118 ml (½ cup) granulated sugar
  • 10 ml (2 teaspoons) baking powder
  • Pinch of salt
  • 1 egg
  • 237 ml (1 cup) milk or milk alternative

If you’d like to make this bread a little less “traditional,” you can add an additional 237 ml (1 cup) acorn flour, 59 ml (1/4 cup) milk or milk alternative, and 1 more egg. The additional of ground cinnamon or nutmeg will make a Thanksgiving-style bread. The indigenous people would often replace some of the acorn flour with cornmeal.

Preparation

  1. Preheat oven to 177°C (350°F).

  2. Combine all ingredients in a bowl, and mix together thoroughly. Place in a small greased bread pan or muffin pan.

  3. Bake until a toothpick inserted into the center of the bread is dry when removed, 15 to 20 minutes.

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