Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Orange Walnut Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from “jukie” in the Open Original Shared Link.

    Preparation time: 20 min Baking time: 50 min
    Yield: 12 servings (1 loaf)

    Celiac.com Sponsor (A12):
    Ingredients:
    2 cups Gluten-Free Flour Blend (see below)
    ¾ cup sugar
    ½ cup coconut milk)
    ½ cup orange juice
    3 tablespoons apple sauce plus 1 tablespoon coconut milk
    2 tablespoons butter, melted
    2 tablespoons freshly grated orange peel
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ¾ cup chopped walnuts

    Directions:
    Heat oven to 350°F. Combine all ingredients except walnuts in large bowl; beat at medium speed until well mixed. Stir in walnuts. Pour into greased 8 x 4-inch loaf pan.

    Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

    FLOUR BLEND: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon Xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    Guest Mir

    Thanks Scott, this site is great. My husband has recently been diagnosed celiac and your recipes are helping me feed him!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.
    1 cup mashed ripe bananas
    ¼ cup chopped nuts
    ¾ cup sugar
    ¾ teaspoon gluten-free baking powder
    1 teaspoon gluten-free vanilla
    ½ teaspoon baking soda
    2 eggs
    ¼ teaspoon salt
    1-¼ cups rice flour
    ¼ cup vegetable oil
    Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.
    Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed....
    Scott Adams
    This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!

    Marias Bread Flour Mix (makes 9 cups = 3 loaves).

    2 cups garfava or garbanzo-bean flour
    1 cup sorghum flour
    2 ¼ cups tapioca flour
    2 ¼ cups arrowroot flour (starch)
    1 cup rice flour
    1 tablespoon potato starch
    2 tablespoons potato flour
    2 tablespoons xanthan gum
    2 packages gelatin (...
    Jules Shepard
    Afraid you can't bake good gluten-free yeast breads? Avoiding yeast in your diet? Looking for more whole grain nutrition? Whatever your reason, this recipe is your answer! Delicious, nutritious and sandwich-ready in under 1 hour!
    While this bread contains no yeast, it does contain the whole grain goodness of no less than six different gluten-free flours. Don't be put off by the unusually long list of ingredients – feel free to substitute with the flours you have on hand (be sure they're all certified gluten-free!), but look to whole grain gluten-free flours rather than starches for this bread.

    Ingredients:
    1 cup Jules Gluten Free All Purpose Flour
    ½ cup buckwheat flour
    ¼ cup millet flour
    ¼ cup flaxseed meal
    ¼ cup gluten-free oats
    1/8 cup gluten-free oat f...
    Jefferson Adams
    Gluten-free Sourdough Starter
    Celiac.com 12/27/2012 - Making sourdough 'starter' is the first step in the traditional fermentation process for sourdough bread. You begin the process by “growing” strains of lactobacillus bacteria and yeast together in what bakers call the 'starter.' When the 'starter' is added to flour, the organisms produce enzymes that break down the gluten protein in the flour in a process called 'hydrolysis.' Hydrolysis is the breakdown of larger particles into smaller ones, specifically amino acids.
    Some studies show that these amino acids are no longer toxic to individuals who are sensitive to gluten. Basically, these cultures partially digest the wheat or other grains; doing part of the stomach's job in advance part of the digestive process.
    When you add the gut healing benefits of ...

  • Recent Activity

    1. trents
      - trents replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Celiac Maybe a Possibility?

      Because you have significantly reduced your gluten intake over a considerable amount of time, it is likely that you will test negative on the antibody tests. However, if the $112 for the Quest test is not a burden, it wouldn't hurt to try. It tests for total IGA (to ascertain if you are IGA deficient) and tTG-IGA. If total IGA is deficient, it can result...
    2. More2Learn
      - More2Learn replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Celiac Maybe a Possibility?

      These responses are all extremely helpful, ty. Really good reminder about omega 6. I also know I'm low in zinc; I took the zinc test where I drank it on a spoon and couldn't taste it. To that end, I try to eat a lot of oysters. I do think it would be a good idea to get the blood test. Two questions: 1- Is there any reason you wouldn't recommend...
    3. Yaya
      - Yaya replied to CeliacChica's topic in Related Issues & Disorders
      45

      Muscle Twitching

      For me, with osteoporosis, Celiac and more than 1 heart condition, the slower, safer route is preferable. I'm on 5 meds per day. Too much of anything can disturb absorption of this or that. Have a Happy Thanksgiving. I'm gone for a few days.
    4. Wheatwacked
      - Wheatwacked replied to CeliacChica's topic in Related Issues & Disorders
      45

      Muscle Twitching

      It took me 2015 to 2021 at 10,000 IU a day to get to 80 ng/ml. In 2019 I was still only 47 ng/ml The highest it has reached is 93. Tested every 3 months. While a one time massive dose can be used to quickly raise vitamin D levels, its effects only last three months. Because vitamin D is stored in fat, an obese person would require more...
    5. RMJ
      - RMJ replied to Jsingh's topic in Coping with Celiac Disease
      1

      Contaminated cooking oils

      You can search here for certified gluten free olive oil GFCO productfinder
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,199
    • Most Online (within 30 mins)
      7,748
    johnkelley.kj
    Newest Member
    johnkelley.kj
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • CeliacPsycho246
      4
      GLUTEN FREE OCD MEDICATION

      By CeliacPsycho246
      Started

    • CeliacChica
      45
      Muscle Twitching

      By CeliacChica
      Started

    • ellanataliw
      6
      Looking for a Pen Pal?

      By ellanataliw
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...