I have never been a fan of mangoes, but, I have been asked several times if I could develop a recipe that uses mangoes. So I decided to develop a mango bread. When I am experimenting with a recipe idea that uses fruit, I will cut up the fruit and then sprinkle various seasonings and herbs on it to decide which tastes best. Cinnamon with mango was awful; nutmeg, mace, allspice- these were some of the “pretty good but not quite there yet” seasonings. Cardamom was the one seasoning that really complemented the flavor of the mango. And then, once I developed the recipe and baked the bread, not only did the bread have a wonderful flavor, but the pieces of mango took on an almost “jelly candy” taste that I found delightful! And now I am a fan of mangoes.
Of course, once I developed the wheat version, I had to develop the gluten free version. I hope you agree: The gluten-free version is amazing!
See also: Mango, Cardamom, and Almond Bread
The Inside Scoop
Weights and Measures: When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
Get a “Handle” on your baking: Line the bottom and ends of baking pans with parchment paper. Let parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan.
Pans: When making large loaves (rather than mini loaves or muffins); double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.
You’re such a softie! This recipe required melted butter. To melt, place the butter in a microwave safe bowl and microwave in 8 second periods until it is almost completely melted; stir to finish melting the butter.
Getting “Eggcited” about eggs? Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter bread, and they are easier to whisk. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.
Mixing it up: This recipe was made using My Gluten Free Flour Mix. Due to the varying characteristics of gluten free flours, other gluten free flour mixes are not guaranteed to work.
Combine the gluten free flour mix, almond flour, baking soda, salt, xanthan gum, and cardamom in a separate bowl; whisk until baking soda is evenly distributed throughout the flour; this helps to ensure an even rise.
Reverse Creaming:
If you have ever made a cake or quick bread from scratch, you probably used the Sugar/Butter or Conventional Creaming Method. With this method, the butter/fats and sugars are creamed together, so that the sugar creates small air pockets in the butter. Eggs are then added, and then the remaining ingredients, including the flour, leavening agents, flavors, and typically a dairy product to bind the fats to the flour. Those air pockets in the fat expand during baking when a leavening agent, such as baking powder, is added, thus creating a light, high rising bread or cake. Unfortunately, with this bread, the “light, high rising” aspect became a real problem: The bread was rising too much, and then collapsing. So instead, for this bread, I used the Two-Stage, aka Reverse Creaming Method.
With the Reverse Creaming Method, all of the dry ingredients are blended together, and then the fat and a small amount of liquid or one egg, is mixed into the flour until all ingredients are thoroughly combined. Then the remaining liquids and eggs are added and all ingredients are mixed together, typically until the batter is smooth. Since there is little aeration due to the mixing of the fats and sugars, breads and cakes made with this method tend not to rise as high and may appear more dense. However, this method produces an unimaginably tender bread because when the butter or fat is creamed with the flour, the flour proteins are covered with the fats, thus preventing the gritty rubbing of flour grains.
Ready to beat it? Chill!: Since gluten free flours do not contain gluten, refrigeration time is essential to allow flours to absorb moisture and eliminate the gritty “gluten free” texture and taste. Although the “grittiness” can be mostly eliminated after 30 minutes of refrigeration, I find longer refrigeration times continue to improve the texture, taste and rise of gluten-free baked goods. As one can see in the pictures, I get an amazing rise.
Let’s get Picky! The wooden “toothpick” test to check for doneness typically does not work with gluten free baked goods. An instant read thermometer is an essential part of gluten free baking. Gluten free baked goods should typically be baked to 210-215 degrees. If an instant read thermometer is not available, use a metal cake tester.
Don’t “Stick it to the pan.”: Once the bread is done baking, let it cool on a cooling rack for 10-15 minutes. After cooling for 10-15 minutes, it is important to remove your baked bread from the pan so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools.
Enjoy!
Double, Double is no toil or trouble: Need a larger loaf? Simply double the recipe!
An incredibly moist mango, cardamom, and almond bread. Plus, your wheat-loving friends won't believe you when you tell them that it is gluten-free! Peel and pit enough mango to measure 240 g. (A vegetable peeler works very well for peeling mangoes.) In a small food processor, coarsely puree the mango until small chunks are visible. Place 4-5 layers of newspaper on a baking sheet; cover with 3 layers of paper towels. Spread the pureed mango on the paper towels; let the paper towels absorb the excess moisture. If the paper towels become too wet, put fresh paper towels on the newspaper and transfer the mango puree to the dry paper towels. There should be approximately 160 grams of coarsely pureed mango left. In a small bowl, cream together My Gluten Free Flour Mix, xanthan gum, and butter. Add the almond flour, baking soda, and cardamom; cream together. Add both sugars; cream together. Make a well in the middle of the flour mix. In a small bowl, whisk together the eggs, vanilla, and sour cream. Pour the egg mix into the well in the flour mix. Gently fold the wet and dry ingredients together. Fold in 160 grams of the prepared mango. Cover and refrigerate for at least 2 hours, or overnight. When ready to bake, preheat oven to 350 degrees. Spray a 6 ½” x 4 ½” loaf pan with non-stick cooking spray. Line bottom and short sides with parchment paper, leaving enough parchment paper on the ends to form “handles.” Remove the batter from the refrigerator and pour into the prepared loaf pan. Bake at 350 degrees for 60 minutes, or until completely baked. To test for doneness, insert an instant read thermometer into the middle of the bread. The thermometer should read 210-215 degrees. OR, insert a metal cake tester (not a wooden toothpick) into the middle of the loaf; the metal cake tester should come out clean. Remove the loaf pan from the oven and place on a cooling rack for 10 minutes. After 10 minutes, use the flat side of a knife to loosen the bread along the long sides of the loaf pan. Use the parchment “handles” to lift the bread out of the loaf pan and place the bread directly onto the cooling rack. Cool completely. Enjoy!Gluten Free Mango, Cardamom, and Almond Bread
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Instructions
70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour
This equals 155 g. per 1 cup.
To make a large batch at once, I multiplied the above amounts by 8:
560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca
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