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Portions: 1

Ingredients

  • 2 1/4 cups gluten free flour blend (such as King Arthur)
  • 2/3 cup tapioca flour
  • 2/3 cup potato starch
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp ground cinnamon
  • 1 tbsp salt
  • 1 cup maple syrup (preferably dark syrup for its robust flavour)
  • 1 cup buttermilk, at room temperature
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 3/4 cup chopped walnuts

Method

  1. Heat oven to 180 °C (350 °F).
  2. In a large bowl combine flours, starch, baking powder, baking soda, xanthan gum, cinnamon and salt.
  3. Heat butter in a small saucepan over medium heat, stirring occasionally, until butter turns a nut brown color. Remove from heat. Set aside.
  4. In a large bowl combine maple syrup, buttermilk and eggs. Stir in browned butter.
  5. Add wet ingredients to the dry. Stir until just combined. Stir in walnuts.
  6. Pour into a well-greased 23×12-cm (9×5-in) loaf pan.
  7. Bake 55 to 60 minutes, until risen and a toothpick in the middle comes out clean.