A freshly baked loaf of gluten-free acorn bread with a few slices laid out, showcasing its moist texture.
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.
Preheat oven to 177°C (350°F).
Combine all ingredients in a bowl, and mix together thoroughly. Place in a small greased bread pan or muffin pan.
Bake until a toothpick inserted into the center of the bread is dry when removed, 15 to 20 minutes.
Blackened Salmon with Hatch Chile Nectarine Salsa
A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.
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