Gluten Free Cranberry Orange Loaf
  • 1 1/2 cups featherlight flour mix (see note)
  • 1/2 cup sorghum flour
  • 1 teaspoon xanthan gum
  • 1/2 taespoon baking soda
  • 2 taespoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon 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 granulated sugar
  • 1 large 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
  1. Preheat the oven to 350 degrees F. Grease and flour (with sweet rice flour) a 9x5 loaf pan.
  2. 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.
  3. 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.
  4. 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.
  5. Once cooled, top with the glaze (optional), let dry, and wrap in plastic wrap.
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 tablespoons potato flour.
Recipe by Faithfully Gluten Free at