Gluten-Free Cranberry Clementine Christmas Bread

This recipe is free of gluten and dairy.

Well everyone, it's that time of year again! Time for presents, family, friends and food. The Christmas season brings on a world of fragrances of its own, my childhood olfactory Christmas memories are just spilling with everything from pine to turkey dinner. Living away from family is hard this time of year, though every Christmas I go to be with them, having a limited amount of time there I find myself yearning for these familiar smells to get myself in the spirit! 

One delicious aroma that always gets me in the Christmas mood is the smell of baked fruit dishes. Fruit cake, dessert breads, any kind of carb-filled fruit dessert really kick starts my Christmas spirit. So, last night me and Navada got together and baked a Cranberry Clementine Christmas loaf. 

It came out more than ideal! This is my new favourite dessert bread and I'll definitely be baking it for my family once I get home. Served warm with a bit of butter it was just fantastic. Definitely a Christmas bread I'll be making over and over again.


Yield: 1 loaf

1 cup brown rice flour
½ cup tapioca starch
½ cup arrowroot starch
1 teaspoon xanthan gum
½ teaspoon guar gum
1 cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup cranberries (I used frozen)
3 clementines
Zest from 1 inch clementine peel
¼ cup extra virgin olive oil
1 egg
1 teaspoon vanilla extract
½ cup chopped pecans


Grease a loaf pan with coconut oil and preheat the oven to 350°F/180°C.

Zest one inch of a single clementine. 

Peel all the clementines. Place cranberries, clementines, zest, oil, vanilla, egg and pecans in a food processor. Pulse but do not liquefy.

Combine dry ingredients in a mixing bowl. Mix well.

Add the wet ingredients slowly to the dry, making sure only to mix until a dough is formed.

Transfer the dough into the pan. Bake for 1 hour.

Remove the loaf from the pan, but leave it about 15 minutes before portioning. Serve warm (re-heating is totally okay) with butter for dessert!

Enjoy! Happy holidays!


Post by McKayla

Gluten-Free Honey Oat Sandwich Bread

This recipe is free of gluten and dairy. 

We all love a great sandwich and there are a wealth of condiments, fillings, and textures available, but what about the bread?

A while back my significant other came home with a loaf of the regular honey oat, made a sandwich and declared it to be his "all time new FAVORITE bread!".

Saddened, and slightly jealous because I couldn't have any, I decided to develop my own. Here is the result of combining and interchanging about 20 different gluten free bread recipes over the last 5 years; this honey oat is one of the sweetest and best textured GF breads I have come across.

1/2 cup gluten-free rolled oats
1 cup boiling water
2 1/4 tsp active dry traditional yeast
1 tsp sugar
1 cup warm water
2 large eggs (room temp°)
1/3 cup of honey
1/4 cup canola oil
2 tsp cider vinegar

1/2 cup tapioca flour

1 3/4 cup potato starch
3/4 sorghum flour
1 tsp xanthan gum
1 tsp guar gum
1/2 tsp salt
Coconut oil for greasing

1. In one bowl, mix oats and boiling water and leave to sit. In second bowl, mix sugar, yeast and water and leave to sit for about 5 minutes. 

2. Grease a 9 x 5 inch loaf pan. I prefer coconut oil as it forms a nice crust, a nice colour and makes everything slide out of the pan ridiculously easy. 

3. In a large bowl mix together all your dry ingredients and whisk to combine them really well. In another large bowl (I use KitchenAid Professional 550 Stand Mixer) beat eggs until they are pale and frothy using whisk attachment. Blend in your wet ingredients and switch over to dough hook attachment, then add in your dry ingredient mixture all at once and blend again until thoroughly combined. 

This recipe will produce a batter-consistency type dough, so don't be alarmed if it doesn't look "kneadable".

4. Scrape the dough into your loaf pan and smooth over the top as best you can, a wet palm or spatula works quite well. Cover with plastic wrap and a tea towel and leave to rise in a warm place. It should rise until about a half inch above the pan.

5. Preheat your oven to 375°F/190°C/Gas Mark 5. With a sharp knife make 3 diagonal slices into the top of the loaf, for the steam to escape. Bake for 1 hour and 10 minutes or until internal temperature reaches 205°F/96°C. If you don't have a baking thermometer, you can get one here or just check with a wooden skewer so that it comes out dry. Remove from oven and let cool in pan for up to 10 minutes, but no longer, as it will cause your bread to be soggy, and nobody wants soggy bread. Take it out of the pan and cool it on a wire rack. 

Note: If your bread looks like it is browning a little too much for your taste, cover it with foil to prevent too much further browning.

Post by Navada