Gluten-Free Orange Bread!

While I was making chicken soup, I decided I wanted a sweet bread to go with it. Time for some banana bread!! Hold the phone… banana bread? Yeah, that was my first thought too. I was going to be taking some of the soup to a friend of mine who wasn’t feeling very well, and he doesn’t like Bananas. I was determined to make a sweet bread for him to go with his soup. Luckily my handy dandy gluten-free living cook-book was able to save the day! Mostly, I didn’t have coconut or coconut milk, so I modified the recipe for what I had on hand and here’s what it turned out. (Sadly, I don’t have any pictures of the bread, so when I make this again I will post pictures then)

Orange Bread
A yummy dessert bread
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For the Bread
  1. 1/2 Cup Tapioca Starch
  2. 1/4 Cup Teff Flour
  3. 1/4 Cup Brown Rice Flour
  4. 1/2 Cup Potato Starch
  5. 1/2 Cup Sorghum Flour
  6. 1/2 tsp Baking Soda
  7. 1/2 tsp Salt
  8. 2/3 Cup Sugar
  9. 2 tsp Baking Powder
  10. 1 1/2 tsp Xanthan Gum
  11. Zest of 1 small Orange
  12. Juice of 1 small Orange
  13. 1 TBSP Vanilla
  14. 3/4 Cup Almond Milk
  15. 1/3 Cup Olive Oil
  16. 1/2 Cup Applesauce
  17. 1 tsp Baking Powder
  18. For the Glaze
  19. 1/2 Cup Powdered Sugar
  20. 2 TBSP Orange Juice (Fresh squeezed preferred)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together Starches, Flours, Sugar, 2 tsps Baking Powder, Xanthan Gum and Orange Zest.
  3. In a small bowl, mix applesauce and 1 tsp baking powder together. It will get bubbly. Set the applesauce to the side.
  4. Add Vanilla, Milk, Olive Oil and Orange Juice to the flour mixture. Mix together for a minute or two (Or 30 seconds if using an electric mixer) before adding the applesauce mix.
  5. Mix until everything is well blended.
  6. Pour batter into a greased bread pan.
  7. Bake for 55 - 60 minutes, or until top is browned and a toothpick can be inserted into the middle and come out clean.
  8. Leave the bread in the pan and poke several holes in the top with a toothpick.
  9. Make the Glaze by mixing the Powdered Sugar and the Orange Juice together.
  10. Spoon the Glaze over the top of the Bread.
  11. Let cool in the pan for 10 minutes.
  12. Remove from pan and let cool completely on a wire rack.
  13. Store in an airtight container for up to 3 days.
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It’s so good! My friend gave it the most suspisious look when I told him it came from my dairy-gluten-free cookbook, but he really enjoyed it! “I thought this would taste less… wheaty” Was all he could say about my wonderful bread! How awesome of a compliment is that?!

Till the next post!
N.

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