Heat the oven to 230ºC.
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 the butter turns a nut brown colour, then remove from heat and set aside.
In a large bowl, combine the maple syrup, buttermilk and eggs, then stir in the browned butter.
Add wet ingredients to the dry and stir until just combined. Then stir in the walnuts.
Pour into a well-greased 9×5-inch loaf pan and bake for 55-60 minutes until risen and a toothpick in the middle comes out clean.
For extra indulgence, spread the bread with delicious maple butter.
- 315g gluten-free flour
- 93g tapioca flour
- 80g potato starch
- 4 tsp baking soda
- 1 tbsp baking powder
- 1½ tsp xanthin gum
- 1½ tsp ground cinnamon
- 1 tsp salt
- 80ml pure maple syrup
- 80ml buttermilk, at room temperature
- 2 large eggs
- 115g unsalted butter, softened
- 85g walnuts, chopped