This type of bread, or more like savoury cake, is something I like making a lot, and there are many recipes on the blog. This one is different from the others because this is a gluten-free version!
The ingredients for the base of these loaves of bread/cakes mostly stay the same; only the measurements might change: olive oil, milk, yoghurt, eggs, baking powder, salt and, of course, flour. The rest change with each recipe: nuts, cheese, olives, tomatoes, dried fruits, vegetables etc.
Apart from these, there are two more crucial ingredients in this recipe: psyllium husk and xanthan gum. These ingredients act as binders, and they also give gluten-free baked goods elasticity and flexibility.
Generally, I try to make the flour blend myself in my gluten-free bakery recipes. However, in this recipe, I used a store-bought gluten-free flour blend. Even though there was already some psyllium husk in the blend, I still added some myself as a previous trial without this addition resulted in a crumbly cake.
Whether you are following a gluten-free diet or not, you will love this recipe anyway!
(makes 1 loaf, baked in 7×10,h:6 cm loaf pan)
4 dl minus 1 tbsp (or 1 1/2 cup + 2 tsp or 250 gr) gluten-free blend*
1 tbsp baking powder
1 tsp salt
150 gr dried cranberries
60 gr pecans, coarsely chopped
1.5 dl (or 1/2 cup + 5 tsp ) olive oil
1 dl (or 1/3 cup + 4 tsp) milk
1/2 dl (or 3 tbsp + 1 tsp or 50 gr) yoghurt
250 gr cottage cheese
3 tsp psyllium husk
1 tsp xanthan gum
oil to grease the pan
*I used Pirkka vaalea gluteeniton jauhoseos.
Note: I’m using the conversion chart in this link for the measurements.
- Preheat the oven to 200C. Grease the loaf pan and put a baking paper inside to cover the base and two sides.
2. In a medium bowl, put the first three ingredients and mix with a spoon.
3. Add dried cranberry and pecans and mix them all together.
4. In a larger bowl, put the eggs and whisk a little.
5. Add olive oil, milk and yoghurt and whisk until smooth.
6. Add cottage cheese and whisk again gently.
7. Add the dry ingredients mixture to the egg mixture and fold until everything is wet.
8. Add psyllium husk and xanthan gum and fold well.
9. Transfer the batter to the loaf pan, and smoothen the surface using a spatula. Bake for 25-30 minutes until a toothpick inserted in the middle comes out clean. When it’s out of the oven, leave it in the pan for 20-25 minutes and then gently take the cake out. Put on a wire rack to cool completely. Enjoy with a fresh salad as a light lunch or with tea/coffee as an afternoon snack!