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You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Pear Bread

Gluten-Free Pear Bread

October 19, 2010 by Alea Milham 1 Comment

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I am one of those people that complete strangers talk to. I don’t know why, I am fairly shy and don’t usually initiate conversations in grocery stores, but I must send out a signal that I don’t mind if people talk to me…because they do! They walk up to me and ask me how to grow tomatoes in our area, they tell me that the mangoes are small here compared to South America, they call me “earth mother”, and they invite me to smell the pears.

The lady was right, the pears smelled great! Then she told me that I should make the Pear Bread recipe from Joy of Cooking. I thanked her and told her I had the cookbook at home and would look it up. And I did, but my edition did not have a pear bread recipe. The seed had been planted though and now I wanted to make pear bread. Because of a conversation with a complete stranger, I decided to create the below recipe:

Dry Ingredients: October2010 232

1 cup brown rice flour
3/4 cup tapioca flour
1/2 cup sorghum flour
1/2 cup potato starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon (use 1 1/2 teaspoons if your pear or apple sauce is flavored with cinnamon)

Wet Ingredients:

1/2 cup pear sauce or apple sauce
1/4 cup pear juice or apple juice
1 cup brown sugar
3 eggs
2 large pears, diced (about 2 – 2 1/2 cups)
1 cup pecans, chopped (optional)

Directions:

1. Grease two 8×4 loaf pans. Preheat oven to 350 degrees.

2. In a large bowl, combine dry ingredients.

3. In a medium bowl, combine sauce, juice, sugar and eggs. Beat well. Add pears and pecans and stir until thoroughly combined.

4. Add pear mixture to flour mixture and mix well.

5. Divide batter between the loaf pans. Bake for 50 – 60 minutes or until an inserted knife comes out clean. Allow bread to cool in pans for 10 minutes and then move to a wire rack to finish cooling. October2010 229The first loaf was gone before the sun set!

Do you have random conversations with strangers?

For more gluten-free recipes, visit Slightly Indulgent Tuesdays , Wheatless Wednesday, and  Gluten Free Wednesdays.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Tegan says

    April 30, 2013 at 3:30 pm

    My GF Pear Bread came out of the oven a little bit ago and so I ate a piece while it was still slightly warm – amazing!! Thank you so much for the recipe! 😀

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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