Celiac/Gluten FreeDecember-January 2013

Gluten-Free Cranberry Orange Quick Bread

SERVES 12

Gluten-Free Cranberry Orange Quick Bread

Photo by Colette Martin

The flavors of cranberry and orange come together in this hearty quick bread. This loaf works equally well as a side for a large holiday meal, sliced and toasted for breakfast or given as a hostess gift for a holiday party. Try making it as mini-loaves for presents.

2 cups Multi-Grain Flour Blend or gluten-free flour blend of choice
1 tablespoon flax meal
teaspoon xanthan gum
3 teaspoons baking powder
teaspoon salt
cup original unsweetened hemp milk or milk of choice
cup orange juice
cup unsweetened applesauce
⅓ cup grape seed oil or mild-tasting vegetable oil of choice
⅓ cup honey or light agave nectar
1 cup cranberries, roughly chopped
1 tablespoons orange zest

1. Preheat oven to 350F. Lightly oil a loaf pan.

2. Combine flour blend, flax meal, xanthan gum, baking powder and salt in a bowl. Set aside.

3. Combine milk, orange juice, applesauce, oil and honey in a large mixing bowl. Blend on medium speed, about 2 minutes.

4. Add dry ingredients and blend until smooth. Add cranberries and orange zest. Blend on low just to combine.

5. Pour batter into prepared pan. Bake in preheated oven for 55 to 60 minutes until a toothpick inserted comes out clean.

Each serving contains 183 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 195mg sodium, 28g carbohydrate, 2g fiber, 2g protein.

Multi-Grain Flour Blend

MAKES 2 CUPS

cup brown rice flour
cup sorghum flour
cup amaranth flour
cup tapioca starch/flour

Combine all ingredients until well blended. Store in the refrigerator in a covered container until used.

Each cup contains 483 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 9mg sodium, 101g carbohydrate, 9g fiber, 13g protein.

Comments (4)

Hi Julie, Thank you for the feedback. I don't usually recommend Cup-4-Cup as an equal substitution in gluten free baking because it contains powdered milk. That dissolves into a liquid when mixed together so it adds more liquid (and less flour) to the recipe. I'm all about ratios and this can throw it off. Try using a flour blend that is just flours and starches and avoid those that contain powdered milk or almond or coconut flour as any of these tend to throw off the ratios.

I would also suggest reducing the amount of milk in the recipe. Try starting with 1/4 cup of milk. After all the ingredients have been combined, add additional milk, 1 tablespoon at a time until you reach a smooth but thick consistency.

I hope that helps. Best, Beth

Posted by: Moderator | December 19, 2016 1:44 PM    Report this comment

Hi Tammy, Thank you so much for your suggestions. Cutting back on the xanthan gum is a great idea. I'm so glad you liked this bread recipe. All the best, Beth

Posted by: Moderator | December 19, 2016 11:18 AM    Report this comment

I just made this recipe and followed it to a "T" using the Gluten Free Flour Blend by Cup 4 Cup. When I took the bread out of the oven it had risen beautifully, and the toothpick came out clean, but when I sliced into it, I discovered that it was completely uncooked in the middle and bottom. I think you probably need to make these as muffins or in mini-loaf pans to get it to cook through properly. I have now baked it for 2 hours and there is still very little change in the center.

Posted by: JHS | December 18, 2016 7:41 PM    Report this comment

The flavor of the bread is excellent. I would cut the xantham down to 1/2 teaspoon. Also, the bread could stand to be a little sweeter. I did, however, use oil instead of applesauce.

Posted by: TJ92128 | December 17, 2016 11:17 PM    Report this comment

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