Maple Walnut Bread

The Federation of Quebec Maple Syrup Producers (FPAQ)

Maple Walnut Bread

This recipe makes 1 loaf


  • 315g gluten free flour
  • 93g tapioca flour
  • 80g potato starch
  • 1 tbsp baking powder
  • 1½ tsp xanthin gum
  • 1½ tsp ground cinnamon
  • 1 tsp salt
  • 80ml maple syrup
  • 80ml buttermilk, at room temp
  • 2 large eggs
  • 115g unsalted butter, softened
  • 85g chopped walnuts


Heat oven to 350 degrees. In a large bowl combine the flour, starch, baking powder, baking soda, xanthin gum, cinnamon and salt. Heat the butter in a small saucepan over a medium heat, stirring occasionally, until butter turns a nut brown colour then remove from heat and set aside. In a large bowl combine maple syrup, buttermilk and eggs then stir in browned butter. Add wet ingredients to the dry and stir until just combined, then stir in walnuts. Pour into a well-greased 9×5-inch loaf pan then bake for 55 to 60 minutes, until risen and a toothpick in the middle comes out clean.