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N/A Servings
Makes one loaf Difficulty
Easy
Ingredients
1-1/3 cups gf flour 1/2 cup fine cornmeal 2 teaspoons baking soda 1 cup buttermilk 1/3 cup molasses 1/3 cup prunes, pitted 2 eggs 2/3 cups raisins
Directions
In a small saucepan add prunes, cover with water and bring to a boil, then reducing heat to a simmer for 30 minutes. Let cool. Transfer prunes to a food processor and process until smooth.
Preheat oven to 400 degrees F.
Grease a loaf pan.
In a large bowl mix together flour, cornmeal and baking soda.
In a separate bowl, whisk together, buttermilk, molasses, pureed prunes, and eggs.
Add buttermilk mixture to flour mixture and stir just until blended. Stir in raisins and pour into loaf pan.
Bake for 45 minutes, or until an inserted toothpick comes out clean. Let bread cool in pan for 10 minutes before serving.
Tips
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour. To purchase this product please click the link below in our Recommended Tools section.
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