The Food Philosopher: Gluten-Free Recipes, Health and Nutrition, Diet and Weight Loss

 

The Food Philosopher: Our Gluten_Free Philosophy

 

FOOD PHILOSOPHER® GOES WHEATLESS

Crazy for Cranberries

THE PRODUCE STANDS AND GROCERY STORES ARE CHOCK FULL OF
bright red cranberries just in time for the holidays. Cranberries are a quintessential American food. They are one of only three fruits native to the United States; the other two are blueberries and Concord grapes. In fact, the first written recipe to include cranberries appeared in New England in the early 1700’s. They are colorful, flavorful and high in vitamin C and antioxidants.*
Cranberries are used in beverages, breads, muffins, cookies, desserts, condiments, and a variety of other dishes. We love their bold color and tartness in our delicious Cranberry Nut Bread. We make ours the traditional way, flavored with sweet orange and crunchy walnuts, but in a tempting gluten–free version. Make a loaf for your holiday meals or enjoy a slice with afternoon tea or a festive Sunday brunch. You won’t be disappointed!

*Cranberries are often recommended for urinary tract health and are thought to help reduce the risk of some cancers.

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Food Philosopher’s® Gluten–Free

CRANBERRY NUT BREAD

One 9 x 5 inch loaf

2 cups brown rice flour mix*
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon xanthan gum
1 teaspoon salt
¼ cup shortening
½ cup plus 2 tablespoons fresh orange juice
1 egg, beaten slightly
½ cup shelled walnuts, coarsely chopped
2 cups fresh cranberries, coarsely chopped
1 tablespoon fresh grated orange rind

  1. Preheat oven to 350°F.
  2. Grease and very lightly flour a 9 x 5 inch loaf pan (use white rice flour).
  3. Sift flour, sugar, baking powder, baking soda, xanthan gum, and salt into large mixing bowl of electric mixer.
  4. Turn mixer to medium–low and blend in shortening until mixture resembles fine cornmeal.
  5. Pour in orange juice and egg and combine just until moistened.
  6. Fold in walnuts, cranberries, and orange rind.
  7. Pour batter into the prepared pan and bake for 55–60 minutes, or until a knife inserted in center comes out clean.
  8. Remove bread from oven and cool in pan for 10 minutes. Remove bread from pan after 10 minutes and cool completely on rack. Wrap in plastic wrap and chill before cutting. (Can be stored in refrigerator for 1 week or frozen up to 5 weeks).

*see "Gluten–Free Flour Mixes" in our Recipe Archive

© 2003 by Claudia Pillow and Annalise Roberts