This is a loaf with so much flavor, folks won't know (or care) that it's gluten-free. If you choose to dress it up with raisins, nuts, or dried cranberries, add another 1/4 teaspoon xanthan gum.
Preheat the oven to 350°F. Grease a 9" x 5" loaf pan, a 12" x 4" tea loaf pan, or a pain de mie pan (you'll get a higher loaf in this one).
To make the bread: measure the flour, sugar, salt, baking powder, xanthan gum, flax meal, and cinnamon into your mixing bowl.
Gradually add the butter, mixing at low speed. Mix until the butter is evenly dispersed and the mixture looks crumbly.
Add the eggs, boiled cider, and grated apple.
Beat the mixture at medium speed for 1 to 2 minutes, until the paddle or beaters leave some tracks in the batter. Scrape the bowl, mix for another 15 seconds, and transfer the batter to the prepared pan.
Smooth the top of the loaf with a spatula to make a pleasing shape. Bake the bread for 65 minutes; check the color of the top after 40 minutes and tent with foil if necessary.
When the center of the bread measures 210°F when measured with a digital thermometer, it's done. Remove the bread from the oven and place the pan on a rack to cool for 20 minutes, before tipping the bread out of the pan and returning it to the rack to cool completely.
To make the glaze: Combine all the ingredients until smooth; drizzle over the top of the cooled loaf.
Yield: 1 loaf, 16 slices.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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