This recipe is my gluten-free answer to Daw The Cauldron Wizard’s gluten-full Sage Bread. The consistency is very close, and the flavors are the same. Daw’s original recipe can be found here: http://recipesforyourbodyandsoul.blogspot.com/2013/01/sage-tea-bread.html – and be sure to check out the rest of his recipes – pure genius!
This is a good vegetarian bread, but the real butter and real eggs are key for the texture, so it is not a good option for full vegans.
4 fz Milk (soymilk is an ok substitute, but almond milk tastes better for this recipe)
1 wz Fresh sage, minced fine
4 wz Butter, room temp (do NOT use margarine!)
4 wz Raw sugar or brown sugar (if you choose to use ‘fake’ brown sugar, follow the substitution instructions on the package) Either way, please avoid ‘white’ sugar. The moisture content is wrong and messes up the texture.
2 Whole eggs
8 wz All Purpose gluten-free flour
8 wz Oat flour Double check the packaging to make sure it’s really gluten-free, some companies process both oat and wheat on the same machinery.
1 tsp Baking powder
1 tsp Koshering salt
Preheat oven to 350F.
Warm the milk in a small saucepan over medium heat. Remove from heat, add the sage, and set aside to cool a bit until it’s time to add it to the batter.
Cream the butter and sugar together.
Add the eggs, one at a time, beating well after each one is added.
In a separate bowl, combine the remaining dry ingredients.
Alternate adding small amounts of the flour mixture and small amounts of the milk mixture to the egg mixture, until both are added and fully incorporated.
Pour into a standard sized loaf pan, or 2 small pans.
Bake for 40-50 minutes. Bread will be done when a toothpick inserted in the center of the loaf comes out clean.
Cool 10 minutes before removing from the pan to finish cooling.
Tastes great warm with a smear of fresh honey butter, or your favorite jam.
Makes fabulous french toast, or chop into cubes and use in your favorite bread pudding recipe.
Make a double batch, and use the extra to make croutons for salads or stuffing.