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You Asked For It: Gluten-Free Cranberry Nut Bread

Gluten-Free Cranberry Nut Bread is delicious, and worth sharing

Ellen Folkman | Special to the Times

Gluten-Free Cranberry Nut Bread is delicious, and worth sharing

I'm looking for gluten-free quick bread recipes that are tried and true. Thank you.

Paula Prentiss, Crystal Beach

Rachelle Stratton of Rock Springs, Wyo., reads this column online and has experience making gluten-free recipes. I have to admit I hesitated about publishing her cranberry nut bread recipe — after mine fell apart. But, this was my first venture into gluten-free baking and I learned a lot. And, this bread is just too yummy not to share. As I made it, we emailed back and forth so she could answer my questions. Unlike the batter I am used to, this is very crumbly and doesn't hold together. Next time, I may work it with my hands to see if it will stick. Rachelle told me that gluten-free flours can be temperamental and brands vary, so she is always adding or subtracting from recipes. But, she said, gluten-free baked goods have a distinct texture and this bread is a good example.

Her recipe called for one egg; I added another in hopes of changing the consistency. It did, but not enough. The finished bread is very moist and has a hint of orange flavor. I used Bob's Red Mill brand coconut flour I found at Whole Foods in Tampa ($7.99 for a 1-pound bag). Rachelle suggests using Cup4Cup, a brand she says she buys online but can be found at Williams-Sonoma stores. Xanthan gum can be found at Publix ($15 for 8 ounces). Those familiar with gluten-free baking may get it right on the first try. Less experienced bakers may have the challenges I did. I will try again, though, because it was that good. Maybe add a third egg or a bit more orange juice.

Another tip from Rachelle: Don't double gluten-free baking recipes; they don't seem to work for her.

Recipe request

Joyce Galiardo of Seminole is looking for a shrimp dish made with Kahlúa. She said she had the dish at a restaurant in Mazatlán, Mexico, a decade ago and would love a recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.


Gluten-Free Cranberry Nut Bread

2 cups coconut flour (can be regular or blend)

1 cup granulated sugar

1 ¼ teaspoons xanthan gum

1 ½ teaspoons baking powder

1 teaspoon salt

¾ cup orange juice

1 tablespoon orange zest

4 tablespoons melted butter

2 eggs, beaten

1 ½ cups fresh or frozen cranberries, coarsely chopped

½ cup pecans

Preheat oven to 350 degrees. Spray a 9- by 5-inch loaf pan with nonstick cooking spray. Combine dry ingredients in a bowl. Mix in orange juice, zest, butter and eggs until well blended. Stir in cranberries and pecans. Bake for 50 minutes or until toothpick inserted comes out clean.

Top with coarse sugar, if desired.

Source: Rachelle Stratton,

Rock Springs, Wyo.

You Asked For It: Gluten-Free Cranberry Nut Bread 12/18/13 [Last modified: Thursday, December 19, 2013 2:47pm]
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