Food! Delicious, delectable food! We all want scrumptious morsels that delight our taste buds. Many folks have specialty diets that make it more difficult to satisfy our palate including gluten free, paleo, allergy free, or diabetic friendly to name a few. A service we offer is helping to navigate menu choices for some of these eating plans. Contact us on our website or call us at (865) 771-7771. Here is a recipe for Gluten-free Cranberry Orange Bread that is wonderful. It is the one we make during the holidays and whenever we want a flavorful treat.
Cranberry Orange Bread (Gluten Free)
1 cup + 2 tablespoons brown rice flour
2 cups fresh cranberries, coarsely chopped (A food processor works great)
1/2 cup + 2 tablespoons tapioca flour
About 1 tablespoon of orange zest (Adjust to taste)
1/4 cup sweet rice flour* (Makes the bread moister)
2/3 cup orange juice (Fresh is best, but made from concentrate also works)
1/2 tsp salt
1/2 cup pistachios, cashews, pecans, or walnuts if desired
2 tsp baking powder**
3/4 tsp guar or xanthan gum if not using flax egg
1/2 tsp baking soda
1/4 cup coconut oil, palm shortening, or other fat source
(You may need to slightly adjust liquid content for non solid fats.)
3/4 cup raw sugar or to taste, or sugar you can use to taste
(If you use honey, you may need to slightly decrease amount of juice.)
Cinnamon sugar for top, optional
1 egg or egg substitute (1 tablespoon flax seed mixed with 3 tablespoons of water works well.
(Tip: make first, put in fridge to make consistency more egg like.)
Preheat oven to 350. Convection works great, too, but I turn it down to about 335. Make flax egg, if using, and put in fridge. Lightly grease 8 or 9 inch square glass dish, or 8 x 5 inch loaf pan, or put paper liners in muffin tin. Silicone works well, too.
Mix flours, baking soda, baking powder, baking soda, sugar, guar gum, salt, and orange zest in bowl of electric mixer. Blend in coconut oil or palm shortening. Add orange juice and egg or egg substitute. Fold in cranberries and nuts, if using.
Pour batter into pan or muffin papers. I usually lightly sprinkle the top with a raw sugar and cinnamon mixture. Bake about 45-60 minutes or until toothpick comes out mostly clean. For convection, start checking after about 35 minutes. Muffins will take about 17-25 minutes.
Cool bread in pan, then remove. Muffins can be taken out and placed on rack to cool.
Store in fridge for up to 3 days. Bread cuts more easily if cold. This recipe can be doubled and freezes well for about a month.
*Use brown rice flour if you don’t have sweet rice flour. May also use 2 cups of gluten free flour blend instead of the above flours.
** Substitute a 2:1 ratio of cream of tartar to baking powder, i.e. 2 teaspoons cream of tartar to 1 tsp of baking powder, then measure what is needed.