2 cupsBob's Red Mill 1-to-1 Gluten Free Flour Blend
1 1/2 teaspoonsgluten free baking powder
1/4cuplight tasting olive oil
1/2 cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
1/4cupdark brown sugarpacked
2 2/3 tablespoondairy free margarine or coconut oilmelted
Apple Pecan Min-in:
1/3 cup diced, peeled tart flavorful apple
Blueberry Lemon mix-in:
1/3cupfresh or frozen blueberries
1teaspoonfinely minced lemon zest
Coconut Pistachio mix-in:
1/3cupsweetened shredded coconut
3tablespoonschopped pistacios or macadamia nuts
1/4 teaspooncoconut extract
extra coconut for topping
1tablespoonunsweetened dairy free milk substituteor more to thin glaze if needed
Preheat oven to 350F degrees. Oil three small loaf pans and set aside.
In a small bowl, stir together 1 1/8 cups dairy free milk substitute and cider vinegar. set aside while assembeling the streusel topping and mix-ins.
To make streusel, stir together gluten free flour, brown sugar and cinnamon. Pour in melted margarine and blend until until a crumbly dough forms. If you want big crumbs, squeeze streusel dough together to form a clump, then break off larger pieces to sprinkle over the batter. For finer crumbs, simply crumble the streusel dough over top the batter.
In three smaller bowls, assemble the mix-in ingredients for each flavor, one flavor mix-in per bowl. Set asside.
In a mixing bowl blend dry batter ingredients: gluten free flour, sugar, baking powder, bakig soda and salt. Add milk-vinegar mixture, egg and oil. Mix well until all incorporated.
Divide dough into three parts, one part for each bowl with a mix-in flavor. Stir mix-ins for each flavor until distributed through batter before pouring into one of the prepared loaf pans. Smooth dough on each loaf. Top apple pecan batter with completed strussel.
Bake loaves in a preheated 350F oven for 30 to 35 minutes until a cake tester comes out clean. Take loaves from pans and put on cooling rack.
When loaves are cool, mix together powdered sugar and milk substitute for glaze. Divide glaze into two portion Put lemon extract in one portion and spread on the bluteberry lemon loaf. Add coconut extract to the second portion of glaze and top the coconut loaf. Sprinkle extra shreaded cocnut on cocnut loaf immediantly. Allow glaze to set up before slicing.
I used Bob's Red Mill 1-to-1 Gluten Free Flour Blend in their recipe as it is readily available in most stores, such as Target, and online as well.