This loaf is good. This loaf is so good, my gluten-eating family devours it, even though it is gluten free. The tartness of the fresh cranberries, the crunch of the pecans, and the fantastic orange flavour that comes through, should definitely send you to the supermarket to get the ingredients. You will not be disappointed! I haven’t tried making these into muffins yet, but I think they’d work well for that too.
- 1 1/2 cups featherlight flour mix (see note)
- 1/2 cup sorghum flour
- 1 tsp xanthan gum
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp grated orange zest (I did from one orange)
- 1 1/2 cups fresh cranberries
- 1/2 cup pecans, coarsely chopped
- 1/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 3/4 cup orange juice
For Glaze (optional):
- Zest of 1/2 orange
- 2-3 Tbsp orange juice
- enough icing sugar to make a slightly thick pourable icing
- Preheat the oven to 350 degrees F. Grease and flour (with sweet rice flour) a 9×5 loaf pan.
- In a mixing bowl, whisk together the flours, xanthan gum, baking powder, baking soda, and salt. Stir in orange zest, cranberries and pecans. Set aside.
- In a large bowl, cream together margarine, sugar and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake for 50-60 minutes in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire cooling rack.
- Once cooled, top with the glaze (optional), let dry, and wrap in plastic wrap.
NOTE: The featherlight flour mix that I use is from Bette Hagman. It is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 Tbsp potato flour.