Gluten-Free Date and Walnut Loaf

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum 1 tsp xanthan gum
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water or unsweetened plant-based milk 1 cup warm water or unsweetened plant-based milk
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted coconut oil 3 tbsp olive oil or melted coconut oil
• 1 cup pitted dates, chopped 1 cup pitted dates, chopped
• 0.5 cup walnuts, roughly chopped 0.5 cup walnuts, roughly chopped

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if your blend doesn't contain it), certified gluten-free baking powder, and salt. Ensure there are no clumps and the ingredients are evenly distributed, which should take about 1-2 minutes.

2. 2

   In a separate medium bowl, whisk together the warm water or plant-based milk, room temperature eggs, and olive oil or melted coconut oil until well combined. This mixture should be smooth and homogenous.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined, forming a thick, sticky batter. Be careful not to overmix; gluten-free batters are often stickier than those made with gluten-containing grains.

4. 4

   Gently fold in the chopped dates and chopped walnuts until they are evenly distributed throughout the batter. The batter will be quite thick and may require some effort to incorporate the additions.

5. 5

   Spoon the batter into a greased and floured (with gluten-free flour) loaf pan, or line it with parchment paper for easy removal. You can shape the top with a wet spatula or your wet hands. Let the batter rest in the pan for about 10 minutes before baking.

6. 6

   Bake in a preheated oven at 375°F (190°C) for approximately 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and firm to the touch. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.