Gluten-free Dairy-free Cranberry Orange Quick Bread
The refreshing taste of orange combines with the tartness of cranberries to make a delicious breakfast bread that’s good enough to be dessert too!!
[adapted from the Cranberry Nut Bread recipe in Annalise Roberts’ Gluten-Free Baking Classics, Second Edition, 2008]
- 2 cups flour (I use Bob’s 1:1 Gluten Free Baking Flour) (see note below)
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar (see note below)
- 1 teaspoon salt
- 1/4 cup oil
- 3/4 cup orange juice
- 1 egg, well beaten
- 2 cups fresh cranberries, coarsely chopped (may use frozen berries)
- 1/2 cup finely chopped walnuts
- 1 Tbs. orange zest (optional)
- Preheat oven to 350° F. Grease a 9×5″ loaf pan then line it with parchment (see note below). Lightly grease the parchment (not absolutely necessary but helps prevent sticking).
- Whisk all dry ingredients together in a large bowl.
- In a separate bowl, combine oil, orange juice, egg, and orange rind (if using).
- Pour wet ingredients into dry ingredients, stirring to mix just enough get everything moistened. Carefully fold in the nuts & cranberries.
- Spread into your prepared loaf pan. Sprinkle some granulated sugar on top (optional but gives a yummy crunchy top).
- Bake for 50 – 60 minutes, rotating at about the 30 minute mark. Test for doneness with a toothpick. It should come out clean.
- Let pan sit on wire rack for about 15 minutes, then lift bread out of pan with parchment handles and cool completely before slicing.
- Bob’s 1:1 GF Baking Flour contains xanthan gum. If you are using another blend that does not contain gum, add 1 teaspoon of either xanthan or guar gum to the dry ingredients.
- I no longer use baking powder because most brands contain corn starch (and I have a corn allergy). I use a blend of baking soda and cream of tartar as a substitute. If you don’t have cream of tartar and do have baking powder and baking soda you can use 1-1/2 teaspoons baking powder plus 1/2 teaspoon baking soda in place of the baking soda and cream of tartar listed in the recipe above. Send me a message if you want the formula for baking soda + cream of tartar = baking powder. It’s a bit complicated because the corn starch is just a filler, so you’re really only replacing the other aspects of the baking powder.
- If you use an 8″x12″ piece of parchment it will fit nicely and give you “handles” on the sides to help remove the bread from the pan later.
©2018 Lucinda DeWitt
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This post is very similar in content to the “Holiday Newsletter” I sent out this year to folks for whom I have snail mail addresses. The rest of my friends/family/Facebook acquaintences are being directed here. I hope 2018 allows me to get back to posting about my adventures in gluten-free, dairy-free, corn-free baking and cooking!
My New Home in Whiting NJ
2016 and 2017 have been extremely busy, exciting, and exhausting years for me. In 2016 I moved from my 100-year-old house in snowy Minneapolis, MN to live nearer to my family in New Jersey. On September 26, 2016, after a three-day drive (1200 miles) with my old cat Marvel, I arrived at my parents’ house in Manahawkin, NJ where we stayed for six months while I looked for a house nearby. On February 14, 2017 I finally closed on a house in Whiting, NJ, 20 minutes away. Marvel and I moved in at the end of March.
The house (built in 1980) needed a new refrigerator, roof, garage door, and hot water heater as well as all new carpet, a fresh coat of paint inside, and many other minor repairs. There are still many projects to complete and quite a few boxes waiting to be unpacked (once I figure out where to put all that is in them), but it’s starting to feel more like “home”.
Besides moving into and working on the house, the year has meant reconnecting with family and getting to know my new surroundings including:
- October 2016 Aunt Irene and Cousin Amy came to visit to celebrate mom’s birthday. (Sadly, this is the last picture we have of my Aunt Irene. She died on November 11, 2017 after a brief fight with an aggressive cancer.) Pictured: My sister Nancy, cousin Amy, Mom, Dad, Aunt Irene, and me.
- December 2016 My sister Nancy and I went up to the Morgan Library and Museum in New York City for an exhibit about the Brontës and some bead shopping in the fashion district.
- January 21, 2017 I participated in the Women’s March on Washington with childhood friend Karin Howells Kelleher, her three daughters, and other friends.
- April 2017 A trip to the African American Museum in Philadelphia for the “Wage Peace” exhibit
- May 2017 Another trip to the Morgan Museum in NYC. This time for an exhibit about Emily Dickinson. Also went to several exhibits at the New York Public Library.
- Father’s Day 2017 Mom & Dad & I attended a Lakewood Blueclaws Baseball Game where we met several other veterans (all identifiable by their military caps)
- July 2017 Janet visited from Illinois. Picture below: Nancy, me, Dad, Janet, Courtney the Cat, Mom
- August 2017 My good friend Linnea visited. We installed a new closet organizer in my bedroom, watched baseball, and went to Philadelphia’s Magic Gardens, an incredible series of buildings and courtyard filled with mosaics.
- Labor Day Weekend 2017 Stand Against Hate Rally in Asbury Park; and visit from nephew Matthew
- October 15, 2017 Rally with Al Gore and Phil Murphy
- October 21, 2017 Beach Cleanup at Island Beach State Park
- Christmas 2017 Thought I would add these pics to round out the year.
A Few Gratitudes
- Despite MANY doctor’s and dentist’s appointments with mom and dad (and lots of “daily emergencies,” there have been no new serious illnesses.
- Marvel survived both the long drive and six months living in one little room. She still has kidney disease, cataracts, arthritis and a bit of “kitty dementia”, but she still loves to snuggle and purr. In fact, she would prefer I do nothing but hold her all day.
- Several trips to the beach. I had hoped to get myself to the beach at least once a week, but that hasn’t happened. Still, every walk along the ocean and every moment spent listening to the waves gives me some peace. We even managed to get Dad down to the beach late in the Fall 2016. That’s Barnegat Lighthouse behind them in the slideshow below.
- Of course I have to mention my joy when the CHICAGO CUBS WON THE 2016 WORLD SERIES!!!!!!! (We don’t mention anything else that happened in November 2016.)
The year also included lots of gluten-free, dairy-free, baking and cooking . . . but I’ll summarize that in a separate post.
Butternut Squash Mac and Cheese
Is anyone else feeling the need for comfort food? I sure am!!
A few weeks ago my sister made the “Lightened Up Squash Mac and Cheese” recipe from The Chew website and cookbook. It looked yummy, but I only had a tiny bite (because gluten and dairy). Ever since I’ve been wanting to try a gluten-free and dairy-free version. Made it tonight. Excellent!!
Butternut Squash Mac and Cheese (gluten-free and dairy-free)
adapted from http://abc.go.com/shows/the-chew/recipes/lightened-up-squash-mac-and-cheese-clinton-kelly
Time to prepare: 45 minutes
- 1-1/2 cups cubed butternut squash
- 5/8 cup stock (chicken, veggie, or turkey, whatever you have)
- 3/4 cup milk (I used diluted coconut milk, but any milk should do fine)
- 1 clove garlic, minced
- 1 cup shredded “cheddar style” non-dairy cheese (I use Daiya brand), divided
- 1/2 pound elbow-style rice noodles (I used Tinkyada brand)
- 1 tablespoon shortening
- 1/2 cup gluten-free breadcrumbs (I used 4C brand)
- 1 teaspoon Italian herb seasoning (or combination of basil, oregano, marjoram, rosemary)
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dry) (optional)
- kosher salt and freshly ground black pepper
- In a medium saucepan over medium-high, add butternut squash, stock, milk and garlic. Bring to a boil and then reduce to a simmer until the squash is tender (about 20 minutes).
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
- Once the squash is tender remove from heat. Season with salt and pepper. Blend using an immersion blender (you may need to transfer it to a deep bowl to prevent splatters). Alternatively, use a regular blender. Blend until smooth.
- Stir in about 2/3 of the cheese until melted. Set aside until pasta is ready.
- Meanwhile, heat shortening in a medium sauté pan over medium heat. Add breadcrumbs and dried herbs. Cook until golden brown, stirring occasionally. Remove from heat and set aside.
- When pasta is done, drain and add it directly to the cheesy squash mixture. Stir until everything is combined and melted. Stir in remaining cheese just before serving.
- Serve with the toasted breadcrumbs sprinkled on top. Garnish with chopped parsley (if using fresh).
- The original recipe uses both Gruyère and Parmesan cheese in equal measure, so feel free to modify as you like.
- I burned the bread crumbs so served it without them. It tasted great.
- My mom and I agreed that next time we would prepare it earlier and then bake it in a 300°F oven with some of the cheese and/or buttered breadcrumbs or crushed potato chips on top.
- The amount of salt will vary according to how salty your “cheese” is. I added 1/2 tsp salt and a shake of pepper to the squash.
©2017 Lucinda DeWitt
Shrimp and Asparagus Risotto
- 1/2 lb raw shrimp, peeled and deveined
- 1/2 bunch asparagus, approx 1/2 lb, tough part of stems removed
- 1 cup arborio rice
- 4 Tablespoons olive oil, divided
- 1/2 cup finely minced onion, divided
- 2 cloves garlic, finely minced, divided
- 2 Tablespoons finely minced flat leaf parsley
- 1/2 cup white wine (optional)
- 4 cups vegetable stock, heated
- lemon juice, to taste
- salt and pepper to taste
- 1/2 cup parmesan cheese (optional)
- Have all ingredients prepped and ready to go before starting. Risotto only takes 22-25 minutes to cook. Remember have the stock hot (never try to make risotto with cold or room temperature stock)!
- In a medium sauce pan with a heavy bottom heat 2 Tbls olive oil. Add half of the onion and half of the garlic. Sauté over medium heat until the onion is transparent, about 2 minutes. Stir frequently to keep garlic from burning. Add rice and stir to coat with oil. Sauté until rice is a bit transparent, about 2 minutes.
- Add wine, if using, or 1/2 cup stock. Stir. Heat and stir on medium-low until the liquid is absorbed. Continue adding the stock, 1/2 cup at a time, stirring until absorbed before adding more.
- Meanwhile, fill a med/large sauté pan with water. Blanch the asparagus for 2 – 3 minutes, drain, cool, then cut into 1″ pieces. Next, in the same pan, heat 2 Tbls oil, sauté the remaining onions and garlic, add shrimp and sauté briefly, 2 – 3 minutes until just barely cooked (they will finish cooking in the risotto). Spritz with lemon juice and remove from heat.
- When the risotto is almost done (after 20 minutes taste a piece–it should be creamy and al dente, but not crunchy), stir in the asparagus, shrimp, and parsley. Continue cooking until everything is creamy and cooked through. Add more stock if needed. Salt and pepper to taste and add parmesan, if using. Sprinkle with more lemon juice if desired.
Makes 4 servings.