Gluten-Free Apricot Bread with Psyllium
Dense, seeded loaf combining psyllium husks with gluten-free flour blend, dried apricots, and walnuts. Pear juice concentrate and vinegar add subtle sweetness and tang. Topped with sunflower seeds. Naturally egg-free, requiring minimal kneading for a moist crumb structure.
Ingredients
- 1 ¼ oz psyllium husk powder, groundground flaxseed1:1binder
similar hydration effect
- 0.0 cups water, measured
- 3 ½ oz dried apricots, whole
- 2 oz walnut pieces, halved or whole
- 2 ½ cups gluten-free flour blend, Betty Bossi universalbrown rice flour + tapioca starch + xanthan gumadjust per brandgluten-free
requires testing
- ⅝ oz sunflower seeds, wholepumpkin seeds1:1seedFull guide →
- 1 ¼ cc salt, fine
- 2 cc gluten-free baking powder, powder
- ⅝ oz vinegar, clear or white
- 1 cs pear juice concentrate, Birnel brandapple juice concentrate or honey0.9:1sweetener
slight viscosity change
- 1 oz sunflower seeds, for toppingpumpkin seeds1:1seedFull guide →
Instructions
- 1
Combine psyllium husks in a large bowl with water using mixer whips, stir until gelatinous, cover and rest about 10 minutes.
- 2
Preheat oven to 350°F.
- 3
Dice apricots finely and chop walnuts coarsely, place in food processor. Add gluten-free flour blend, sunflower seeds, salt, and gluten-free baking powder. Mix in vinegar, pear juice concentrate, and psyllium mixture, knead briefly to wet dough using K-beater at high speed.
- 4
Shape dough into ball on lightly floured work surface, place on parchment-lined baking sheet. Brush with water. Sprinkle sunflower seeds on top, press lightly.
- 5
Bake in lower oven half for about 1.5 hours. Remove and cool on rack.
Tips
Psyllium husk absorbs water and develops gel-like consistency; do not skip the 10-minute rest to avoid dense, gummy crumb.
Knead briefly only; overworking develops gluten substitute proteins and toughens texture.
Lower oven placement prevents over-browning top while crumb sets.
Good to Know
Wrapped airtight at room temperature up to 3 days, or frozen up to 1 month.
Mix dry ingredients and chop fruit up to 1 day ahead; assemble and bake same day for best texture.
Slice when fully cooled. Serve plain or with butter and preserves.
Common Mistakes
Do not skip psyllium resting step to avoid dense, gluey interior.
Do not over-knead to avoid tough, rubbery crumb.
Do not use conventional flour-based baking powder; gluten-free version prevents dense spots.
Do not place on middle rack to avoid burnt top before center bakes.
Substitutions
Gluten-Free Swaps
requires testing
General Alternatives
similar hydration effect
slight viscosity change