Gluten Free, Dairy Free, Vegan Peanut Butter Bread
Peanut Butter Bread
The Boston Cooking-School Cook Book (1918)Gluten Free, Dairy Free, and Vegan
The following is an old-fashioned recipe adapted to make it gluten free, dairy free, and vegan.The Original
2/3 cup peanut butter1/2 cup corn syrup
1 cup barley flour
1/2 cup rice flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
Add corn syrup to peanut butter and mix thoroughly. Mix and sift barley flour, rice flour, baking powder, and salt, and add to first mixture alternately with milk. Mix thoroughly and put in a greased pan. Bake about fifty minutes in moderate oven. If peanut butter is not at hand, peanuts put through the nut-butter cutter of the food chopper may be used. Slice when cold.
The modified gluten free, dairy free, vegan version
2/3 cup SunButter (sunflower peanut butter substitute)1/2 cup honey
1 1/2 cup gluten free flour blend (we used this one by the minimalist baker but with arrowroot starch in place of tapioca)
4 teaspoons baking powder
1 cup milk substitute (we used quinoa milk substitute)
We left out the salt.
Add honey to SunButter (or peanut butter) and mix thoroughly.
Mix gluten free flour blend and baking powder. Add to the first mixture alternately with milk substitute.
Mix thoroughly and put in a greased pan. Here we used a muffin top pan, but we also made this recipe as a loaf. Both were good.
For the muffin top pan, bake about 18 minutes at 375.
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