Oooooohhhhh, cooler weather for a few days inspired me to make some bread, a recipe I had found a while back at Cooking bread.  I reworked it and played with ait a bit to get it more to our liking, and finally this week got to test it all out, and it was, ahhhhmazing!!!  we loved it, it reminds me of the old fashioned brown bread my mom used to serve with baked beans, you know, the kind in a can.  Or is that just a New England kinda thing?  Well, for those of you missing out, google brown bread recipes, it is awesome, and on the list “must fiddle with and make” recipes for this winter:-)

Gluten Free Molasses Brown Bread

1 c garbanzo bean flour

1 c quinoa flour

1 c brown rice flour

1 c corn meal

1/4 c coconut palm sugar

1 tsp xanthum gum

2 tsp baking soda

1/2 tsp salt

1 c applesauce

1 c sour cream plus 2 tbsp milk

2/3 c molasses

Preheat oven to 375* and grease 2 bread pans well.  In a large bowl combine the flours well, add in the baking soda, salt and xanthum gum.  Mix your applesauce, sour cream, milk and add into the flour mix.  Pour in the molasses and mix until blended.  Pour into prepared pans and gently form the top of the loaf, as the batter will be thick.  bake 50-55 minutes or until done.

Note:  I did not have a cup of applesauce for the batch I made, so I used 1/2 c applesauce and 1/2 c frozen mashed bananas, still came out awesome.  Next time I may try adding in some nutmeg and walnuts, might be really tasty variations.  This would also be awesome with a cream cheese frosting as a slightly sweet, but not overpowering, dessert.

I posted this recipe on Allergy Friendly Wednesday, go see what other creativity they have going on.