Rum Bread: a delicious gluten-free bread to serve over the Holidays

 Recipe by Laura Hahn of Guilt Free Foodie Cutie.com 

CeliacCorner’s Featured Food Blogger for December

After winning NBC’s Next Local TV Chef competition in Spring of 2012, Laura embarked on a newfound passion and career of helping people through food. Shortly before the competition, Laura  was diagnosed with gluten intolerance after a year of illness and a number of health complications that was first discovered while on a deployment in Iraq for the American Red Cross. Laura created Guilt Free Foodie Cutie.com which allows her to catalog her creations and to connect with like-minded others who are also gluten intolerant. Laura also started a restaurant consulting company, created a gluten-free food tour in Philadelphia, writes for various online and print publications and hosts her own cooking show on Ehow.com. “My mission is three-part: 1) to educate the general public on understanding food based allergies, 2) to educate establishments on how to prepare food safely for those that are afflicted with food allergies, and 3) to provide resources to assist those who suffer from food allergies”.

Laura also works full time as the Business Development Manager for Sweet Christine’s Gluten-Free Bakery (based in Kennett Square, PA). Specialties: Gluten Free Cooking and Education, Recipe Development, Restaurant and Product Reviews, Sales and Consulting.

 Ingredients:

2 Cups Pecan Meal

1/2 Cup Almond Flour

1 Cup Sugar

1 oz Rum*

2 tsp Baking Powder

1/2 Tbs Cinnamon

1/2 tsp Salt

4 Eggs Separated

Instructions:

Start by mixing beating the egg whites into peaks. Place the whites aside and beat the yolks. To the yolks add the rum, continue to beat. Then add the sugar and baking powder and beat again. Incorporate the salt and cinnamon into the yolk mix. Now, add pecan meal and almond flour and mix well. Return to your egg whites and using a whisk beat one more time to ensure they are full whipped. Slowly fold in the egg whites to your nut mixture until it is all well combined. Place in a greased loaf pan and bake at 350 degrees for about 30-40 minutes until golden brown.

*note “pure” rum is gluten-free, call manufacturer if “flavored”.  

Thanks Laura!

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