Gluten intolerance is less about restrictions than about choices. While the average person is more or less stuck with all-purpose wheat flour, we can choose between a number of tasty flours. The trick is learning to work with them, and figuring out which ones to use when. I was pondering what a Tex-Mex holiday loaf might taste like. The following adaptation from Orange Honey-Nut Bread passed muster at family Thanksgiving (which means even the kids liked it!)
2 tbs cooking oil
1 cup honey
1 egg
1-1/2 tbs grated orange peel
2-1/2 cups corn flour (white or yellow)
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
3/4 tsp xanthan gum
3/4 cup orange juice
3/4 cup pine nuts, toasted
Preheat oven to 325 degrees. Spread pine nuts out on a cookie sheet and bake until lightly browned, about five minutes. Remove from oven and let cool.
Stir together the dry ingredients in one bowl. In another bowl whisk the eggs and oil, then whisk in the honey, orange juice, and grated orange peel. Add the corn flour mixture to the honey and orange juice and stir together until well mixed. Stir in the pine nuts. Pour into one 9x5 pan or 3 8x4 pans. Bake 60-75 minutes for the big loaf, or 45-60 minuts for the smaller loaves.
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