Sometimes, we hear good news, and can't wait to pick up the phone and call our closest friends.
Sometimes, we hear good news, and our first reaction is to jump up and down and do a happy dance. (This is when we can only hope no one's watching.)
Sometimes, we hear good news, and we start baking (well, at least I do).
Sometimes … we do all three.
At least, that was the case when I found out I was one of the newest members of the Gluten-Free Ratio Rally project. (!!!!)
So, what is this Gluten-Free Ratio Rally, huh? Sure, it conjures images of a bunch of GF eaters marching down the street, hoisting bags of potato starch and brown rice flour of their heads, but it's actually a wonderful initiative kicked off by like-minded gluten-free thinkers. Our purpose is to make a food item each month that uses standard ratios for the item. This month is quick bread or muffins, hosted by Silvana Nardone at Silvana's Kitchen. If you want to check out the inaugural event (pancakes!), you can scope them out over at Shauna James Ahern's blog, Gluten-Free Girl and the Chef. She was last month's host!
Down to the details: This month's recipes required a 2:2:1:1 ratio. That means 2 parts flour, 2 parts liquid, 1 part egg and 1 part fat. So, for example, if you were measuring in ounces, your measurements would look a little something like this:
- 4 ounces flour
- 4 ounces liquid
- 1 large egg
- 2 ounces oil or butter
What type of gluten-free flours, liquids (Milk? Fruit purees?), eggs (Egg replacers?) and fats are used is up to you! Now, this won't be enough for a whole loaf or batch of muffins, so it would have to be doubled or tripled, depending on the loaf pan or muffin cups. Once that base is established, sugar of your choice (Honey? Brown sugar? Agave?) can be added, in addition to vanilla, baking soda, baking powder, spices and other flavorings.
If you want to discover more information on cooking with ratios, check out Michael Ruhlman's blog and book, Ratio.
So, let's get into the good stuff — what I chose to make for the rally. I went back and forth between a lot of options. At first, I was going to do something chocolate with fruit purees, and then I decided on a basic pumpkin bread (always a win!). But the other day I was cleaning with a citrus-infused organic all-purpose spray, when I realized just how much I love the smell of fresh citrus. Believe it or not, that session of kitchen cleaning was my inspiration behind my recipe. After deciding that cinnamon and cloves would work well with orange flavoring, I finally settled on a Orange Spice Bread topped with a super-light vanilla glaze. I also decided to make it vegan by replacing the egg with 1/4 cup applesauce. I had success with this exchange enough times in the past to know it would work.
I also chose to make two smaller loaves for no other reason than because I have two mini loaf pans, and they're so darn cute! You can also use 1 regular-sized loaf pan if you don't have access to the little guys.
Eat it on up:
Orange Spice Bread with Vanilla Glaze (Gluten-free and vegan)
- 1-3/4 cups G-Spot Gluten Free Baking Flour Blend (225 grams)
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup safflower oil (90 grams)
- 1/4 cup cane sugar (53 grams)
- 1/4 cup applesauce (85.5 grams)
- 1/2 cup orange juice (96 grams)
- 3/4 cup almond milk (135 grams)
- 1/2 teaspoon vanilla extract
- 1 Tablespoon orange zest (plus a pinch for garnish)
- 1/3 cup powdered sugar
- 1 – 2 Tablespoons of almond milk
- 1/4 teaspoon vanilla extract
Preheat oven to 350 degrees and grease two 5-3/4 x 3-1/4 x 2-1/4 inch loaf pans (or 1 8 x 4 x 2 1/2 inch pan). Measure flour through ground cloves and sift into a large bowl. Set aside. In a medium bowl, mix together safflower oil and cane sugar on low speed, until well combined. Add applesauce and orange juice, almond milk and vanilla, mix on low speed. Slowly add the flour mixture, about 1/4 at a time until completely added. Mix on medium speed, until well combined. Fold in the orange zest.
Bake for 35 to 45 minutes (1 hour to 1 hour, 10 minutes), or until golden brown. Bread is done when toothpick is inserted through center and it comes out clean. Allow to cool completely on a wire rack.
While bread is baking, whisk together powdered sugar, almond milk and vanilla extract in a small bowl. Add almond milk 1 Tablespoon at a time, until there are no lumps and desired consistency is reached. Once bread is completely cooled, drizzle glaze on top.
The glaze had not yet settled when I decided to cut the bread, so it slid down each slice, giving it a yummy, sweet touch.
The aroma of this bread wafting through the house is enough to make you count down the minutes until you hear the timer signify it's done. And when you do hear that "Ding!", it's all you can do to wait for it to cool off enough so you can have a slice. The bread is light and not-too-sweet, allowing the orange and spice flavors to really puff their chests and get themselves noticed by those cute tastebud gals. The glaze gives it just a hint of sweetness, making for a perfect combination.
I think this bread would pair beautifully with a cup of tea on a relaxing weekend morning.
Or, naturally, orange juice.
Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
Check out all of the other fabulous Gluten-Free Ratio Rally bloggers' recipes for this challenge (I want them all now.):
Lemon Lavender Muffins with Lavender Sugar from ~Mrs. R @ honey from flinty rocks
Sweet Potato Breakfast Loaf from Alisha Austin @ gfmostlyvegetarian
Old Fashioned Banana, Oat, Pecan Bread from Amanda Schaefer @ Gluten Free Maui
Gluten-Free Agave Apricot Quick Bread from Amie Valpone @ The Healthy Apple
Date & Walnut Bread from Britt Hodges GF In The City
Double Chocolate Cherry Muffin from Brooke Lippy @ B & the boy!
Cardamon Banana Bread from Caleigh @ Gluten Free[k]
Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut from Claire Berman @ Gluten Freedom
Blood Orange Cardamom from Danna Owens @ Sweet Dees Gluten Free
Strawberry Yogurt Muffins from Erin Block @ Mysteries Internal
Chocolate Chip & Walnut Muffins w/ Streusel from Erin Swing @ The Sensitive Epicure
2 Recettes de Muffins ou de Gateau Rapides from Flo @ Makanaibio
Gingerbread Fig Loaf Gretchen @ kumquat
Gluten-Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam from Irvin @ Eat The Love
Chestnut and Chocolate Quickbread from Jenn @ Jenn Cuisine
Muffins from Karen Robertson @ Cooking Gluten Free
Raspberry Banana Crumble-Top Muffins from Kate Brabon @ Kate Alice Cookbook
Mocha + Chocolate Chip Muffins/Quickbread from Kate Chan @ Gluten Free Gobsmacked
Cocoa Quickbread from Lauren McMillan @ Celiac Teen
Almond Cherry Berry Banana Muffins, Gluten Free from Lisa @ Gluten Free Canteen
Rosemary Lemon Quick Bread from Lisa @ With Style and Grace
Sweet Strawberry Snack Cakes @ Marla Meridith @ Family Fresh Cooking
Cranberry Orange Bread with Cream Cheese Icing from Mary Frances @ Gluten Free Cooking School
Vegan Gluten-Free Apricot-Orange Bread from Meaghan Cassidy @ The Wicked Good Vegan
Almond Joy Muffins from Melanie @ Mindful Food
Chai Muffins from Nannette Minley @ Nannette Raw
Brown Butter Apple Spice Muffins with Pecan Nut Struesel from Robyn @ Chocswirl
Lemon Poppyseed Bread with Ginger Glaze Shauna @Gluten-Free Girl and the Chef
Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes from Silvana Nardone @ Silvana's Kitchen
Caramelized Banana Bread with Pecan Streusel from Tara Barker @ A Baking Life
Cheesy Apple Butter Bread with Garlic Powder from Wendy Kirby @ La Phemme Phoodie
Banana Bread from Winnie Abramson @ Healthy Green Kitchen
I am so privileged to be working with all of these wonderful bloggers. Already looking forward to next month's Gluten-Free Ratio Rally — Thank you everyone!