Tuesday, January 3, 2017
Gluten-Free Lemon Cranberry Loaf
This has a soft but firm texture very similar to pound cake and a very tart refreshing flavor. It was really good with lemon but think it would be even better with orange juice. It also passed the "I don't like dry gluten-free stuff" husband taste test (he took a big slice to work without being asked!)
1 c. King Author's gluten-free all-purpose flour (not gritty like some g-f flours)
1/3 c. almond meal
2/3 c. rice flour (can substitute oat flour for a slightly finer texture)
3/4 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1/4 tsp salt
3/4 c. lemon juice
dash of gluten-free vanilla flavoring
3 T. canola oil
1 T. lemon zest
1 large egg, lightly beaten
1/2 c. fresh or frozen (unsweetened) cranberries (you can use more, this is just what I had)
Preheat to 350 degrees F.
Spray or grease a 9 X 5” loaf pan.
Combine dry ingredients in a large mixing bowl, whisking them to incorporate In another bowl, combine the wet ingredients.
Mix the wet into the dry using a rubber spatula until just combined, and then carefully fold in the cranberries. (you can chop in half or smaller if you like.
Pour batter into loaf pan. To help it raise more, take a knife dipped in canola oil and run in a line through the center of the loaf. This helps poof up the top.
Bake 55-60 minutes until a toothpick inserted in the center comes out clean. If the top is getting too brown and it's not done, just cover with foil.