Cranberry Orange Nut Quick Bread

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]

Cranberry Orange Nut Bread


  • 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)


  1. 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).
  2. Whisk all dry ingredients together in a large bowl.
  3. In a separate bowl, combine oil, orange juice, egg, and orange rind (if using).
  4. Pour wet ingredients into dry ingredients, stirring to mix just enough get everything moistened.  Carefully fold in the nuts & cranberries.
  5. Spread into your prepared loaf pan.  Sprinkle some granulated sugar on top (optional but gives a yummy crunchy top).
  6. Bake for 50 – 60 minutes, rotating at about the 30 minute mark. Test for doneness with a toothpick. It should come out clean.
  7. 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


Apple Cake

Apple Cake

gluten-free, dairy-free, vegan, corn-free


Today I baked the latest in my attempts to develop a gluten-free version of my old favorite “Raw” Apple Cake with Cream Cheese Frosting. This time I used Cybele Pascal’s Allergy Free French Apple Cake as a place to start. Her main innovation is pre-cooking the apples.  I added raisins, walnuts (so no longer “top allergen free”), and spices (so less French, more American) to her recipe and made several other changes to make it corn-free. Below is what I did. Consult the links above for the original recipes.


  • 3 medium baking apples (approx. 1 lb.), peeled, cored, cut into 8 wedges, and then sliced crosswise (I used Cortland apples and ended up with 3 cups of apples)
  • 2 teaspoons brandy (optional; I had Grand Marnier, so used that)
  • 3/4 teaspoon lemon juice
  • 3 Tablespoons flax seed meal
  • 1/2 cup warm water
  • 2 cups Authentic Foods GF Classical Blend or my Basic GF Flour Blend
  • 1/2 teaspoon guar gum
  • 3/4 teaspoon baking soda
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 3/4 cup shortening (I use Spectrum Organics Palm Oil Shortening)
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup diluted coconut milk (see notes below)
  • 1/2 cup walnuts
  • 1/2 cup raisins


  1. Place apple slices in a microwave-safe pie plate, cover, and microwave 3 minutes or until apples are slightly tender and pliable. Toss with brandy and lemon juice, and set the pie pan on a wire cooling rack to cool.
  2. Preheat oven to 350°F. Line a baking sheet with aluminum foil. Grease a 9-inch springform pan. Line the bottom of the springform pan with a 9″ round piece of parchment paper and grease the parchment paper. Sprinkle the sides and bottom of the pan with a little gluten-free flour mix, tapping out any extra, and place the springform pan on the baking sheet.
  3. In a small bowl, combine flax seed meal with warm water. Set aside for 5-10 minutes, stirring occasionally.  It should thicken into a gel similar in consistency to eggs.
  4. In a medium bowl, whisk together the flour mix, guar gum, baking soda, cream of tartar, salt, cinnamon, allspice, and cloves. Set aside.
  5. In a large bowl (or the bowl of a stand mixer), combine shortening, light brown sugar, and granulated sugar. Mix on medium-high speed until well combined.
  6. Add flax seed mixture and vanilla. Mix until blended.
  7. Reduce the speed to medium and beat in one-third of the flour mixture. Mix until blended.
  8. Add half the coconut milk, mix until blended.
  9. Mix in half of the remaining flour mixture, then the remaining coconut milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.
  10. Using a wooden spoon or rubber spatula, fold in the walnuts and raisins. Then gently fold in the cooled apples.
  11. Pour the batter into the springform pan; spread to the edges of the pan and smooth the top.
  12. Bake for approximately 60-75 minutes in the center of the preheated 350°F oven, until the center of the cake is firm and a toothpick inserted into the cake comes out clean. Cool for 10 minutes on wire rack. Loosen the outside of the springform pan and gently release, using a small knife to separate the edge of the cake from the edge of the pan, if necessary. Set the cake, still on the pan bottom, on a wire rack to cool completely, at least 1 hour.


  • My everyday dairy-free “milk” is diluted coconut milk.  I take a 14 oz. can of Aroy-D Coconut Milk (according to the information on the can this brand is made from only coconut and water, not preservatives or additives), pour it into a 1-quart container, add 14 oz. of water, and shake.  So a 50/50 mixture of coconut milk and water.  Feel free to substitute whatever form/brand of dairy-free milk you like.
  • My original Apple Cake recipe included Cream Cheese Frosting.  I’ve chosen not to frost today’s cake, but if I did I would use the following recipe:

Coconut Manna Frosting

  • 3/4 cup dairy-free shortening
  • 2 heaping Tablespoons Coconut Manna (I use Nutiva Brand)
  • a pinch of salt
  • 2-1/2 – 3 cups of confectioners’ sugar (I use Wholesome Sweeteners Organic Powdered Sugar because it is free of cornstarch)
  • 1 teaspoon vanilla
  • 3 – 4 Tablespoons diluted coconut milk, as needed for smooth consistency

Cream the shortening, coconut manna, salt and vanilla until smooth.  Add the confectioners’ sugar in several batches, beating until smooth after each addition.  Add the coconut milk, one tablespoon at a time until the frosting is the consistency you prefer.  Continue beating until smooth, light, and fluffy.  Makes enough for 12 large cupcakes, an 8″ layer cake, or the top and sides of a 9″ single-layer cake.

©2014 Highly Sensitive Girl / Lucinda DeWitt


Applesauce Cake (Yes, of course, it’s Gluten-Free & Dairy-Free!)

GF Applesauce Cake

Gluten-Free Applesauce Cake

adapted from:

First made on September 26, 2012

Makes: 15 servings.
Active Time: 20-30 minutes.
Total Time: 1 hour 30 minutes.


  • 2 eggs
  • Zest from 1 orange or lemon
  • 2 cups unsweetened applesauce, preferably homemade
  • 1/3 cup honey
  • 1/3 cup canola oil
  • 2 cups brown rice flour blend
  • 1 teaspoon guar gum
  • 1-1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F.  Grease a large bundt or tube pan and sprinkle with a dusting of rice flour.
  2. Puree eggs, zest, applesauce, honey and oil in a blender or food processor.
  3. Whisk flour, guar gum, baking powder, baking soda, salt, and spices in a large bowl.
  4. Add the wet ingredients to the dry ingredients. Stir gently until combined. Add raisins and walnuts. Stir to combine.
  5. Spread batter into the prepared pan and smooth to make sure there are no air pockets.
  6. Transfer to the oven. Bake until golden brown and the cake springs back when lightly touched, 45 to 50 minutes.
  7. Let cool in pan 10 minutes before turning out onto a cooling rack.


This cake turned out a bit “denser” than I would like.  Next time I will try to make something more like my Carrot Cake—moister, sweeter, spicier.  Still, this was definitely edible.