Ingrid's Dill Pickle Bread - Gluten Free! Dairy Free!
Posted by Ingrid Fehr on
Pickle lover's delight! Enjoy a quick easy bread with the yummy flavor of pickles.
Ingredients:
3 cups all-purpose gluten free flour blend (I like Bob's Red Mill)
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
1/4 cup olive oil
1 cup chopped dill pickles
1/4 cup pickle juice
3 large eggs
1 cup almond milk
1/4 cup melted avocado 'butter'
Instructions:
Preheat your oven to 350°F.
Grease a 9x5-inch loaf pan, add parchment to the bottom and set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate bowl, mix together the oil, chopped dill pickles, pickle juice, eggs, and almond milk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread with spatula.
Pour the 'butter' over the top of the dough.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven. Cool in the pan for 10 minutes.
After 10 minutes, remove the bread from the pan and transfer it to a wire rack to cool completely.
Once cooled, slice the dill pickle bread and serve.
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- Tags: bread, dairy free, dill pickle, gluten free, quick bread
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