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.
Make sense?
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)
Ingredients
Bread
- 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)
Vanilla Glaze
- 1/3 cup powdered sugar
- 1 – 2 Tablespoons of almond milk
- 1/4 teaspoon vanilla extract
Directions:
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.)
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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!
{ 33 comments… read them below or add one }
I love orange spice bread. It's one I ate a lot before going GF. I'll have to try this recipe, it looks great!
Thanks, Caneel! Let me know what you think.
I love citrus quick breads – this look delicious!
Thank you, Brandi!
Now if only cleaning would give me inspiration! I have to change my cleaning stuff (from lavender to citrus, I think). What a great idea – orange and clove with the zest on top. Yum.
Ha! It’s not often that this kind of inspiration happens, so I lucked out!
Thanks for reading, Lisa!
Everything about this bread sounds fantastic and that glaze?? mmmmm. Thanks so much for sharing such a delightful looking recipe.
Thank you so much, Jenn! It certainly was a wonderful (smelling and tasting) recipe to make!
I love the crumb of this bread. It looks so moist! Well done. Also, I think we need to stage a rally according to your "vision"–what a great mental image.
Ha! Wouldn’t that be hilariously fun?! Wanna be chairwoman?
Thank you so much for your sweet comments! 
Oh my goodness, the close-ups, especially the ones with the dripping frosting? Food porn, for sure. This looks fantastic. And of course we're all so happy you've joined us!
Ah, thank you so much, Shauna! I am still drooling over everyone’s bread, too!
This whole experience has been such a pleasure.
I love where the inspiration for this bread came from! I only wish my cleaning products worked that way on me (I tend to use a lot of vinegar and baking soda)! I think this bread would make an amazing baked French toast for weekend brunch. Which might be reason enough to start planning a brunch!
Uh … that makes me want to plan a brunch STAT! That is an absolutely delicious idea.
Let me tell you: I wish each time I scrubbed a toilet I came up with a wonderful baking idea, too! This was a lucky cleaning session. 
Thanks for reading!
I love the picture you gave of the rally! wouldn't that be totally weird but totally fun? Love the glaze on your bread!
Oh my word! I have orange juice in the house, which is not a common occurrence. Maybe I need to make this to take to church on Sunday!
That sounds like a delicious plan! I’m sure your fellow church goers would just love you.
Thanks for reading!
Love these pictures; so beautiful! So happy to be a part of this Gluten Free Rally with you…you are so talented and these pics are incredible. The orange zest looks perfect and I can't wait to bake this. Enjoy your weekend!
Wow! What a wonderful compliment. It is such a pleasure to be working with you and all of the other talented rally members as well! This has been such a fun experience. Thank you for the compliments about the bread. If you do decide to make, then let me know how it turns out! Happy weekend to you, too!
The close-ups really get my mouth watering! This bread sounds lovely and looks so moist and delicious. Love your pictures!
Thank you so much, Melanie!
there's nothing like orange in a baked good in my book! delicious… and i love your green juice glass!
Thank you, Gretchen! I love citrus, too. The glass is from our favorite vacation spot — 1000 Islands NY. The set was a wedding present from my aunt and uncle, and make me smile every time I use them!
Thank you, I have recently been searching for information about this topic for ages and yours is the best I have discovered so far.
Why, thank you so much! I am so glad you have found useful information. Thank you for reading!
I’m trying to figure out how to use ratios & go gum free with a quick bread recipe I’m trying to make gum free (that is vegan & gluten free) but it didn’t seem to hold together very well. Would you suggest reducing flour? I’m still learning & math was never my best subject
It’s tough to figure out how to make these combinations work, but I promise it’s not impossible.
So many things can affect the ratio you are working with. Since I don’t know what liquids/types of flours/fats you are using, it’s tough for me to answer this question.
What I can tell you is this: If I am, for example, working with this ratio … 2:2:1:1
Then, the ratio would look like this (just an example):
* 4 ounces flour
* 4 ounces liquid
* 1 large egg
* 2 ounces oil or butter
This same ratio can also look like this:
* 8 ounces flour
* 8 ounces liquid
* 2 large eggs
* 4 ounces oil or butter
If you are using an egg substitute, then you will may to watch the liquid aspect of the ratio. For example, I often use flaxseed and water as an egg substitute. So, when I am putting together a recipe with flaxseed and water, I will slightly reduce the liquid in a ratio to accommodate the extra water.
I will also tell you that a food scale is very helpful, especially, when measuring flour in a recipe. This is simply because 1 cup of flour in a recipe maybe a completely different 1 cup of flour in another recipe. One cup of sorghum flour doesn’t weigh the same as 1 cup brown rice flour; nor does 1 cup oat flour weigh the same as 1 cup millet flour. I always measure my flour in grams first and then try to approximate how many cups that would equal (in the event someone is using the exact same flour as me, and I can make his or her life easier
).
I hope some of this helps. If you want to share some of the ingredients you are using, then I may be able to help a bit more!
I’m using coconut oil & the multi-grain mix (from glutenfree girl) (I used combo of teff flour, sorghum flour, brown rice flour and buckwheat flour). I used chia seeds mixed with hot water. Rice milk. Zucchini. raisins. Walnuts. Baking soda & baking powder. Vanilla & cinnamon. I used 280 g of the flour mix which I suspect might be my problem. I can tell exact amounts used but I hate to bore others who read your blog (or you, for that matter).
I’m using coconut oil & the multi-grain mix (from glutenfree girl) (I used combo of teff flour, sorghum flour, brown rice flour and buckwheat flour). I used chia seeds mixed with hot water. Rice milk. Zucchini. raisins. Walnuts. Baking soda & baking powder. Vanilla & cinnamon. I used 280 g of the flour mix which I suspect might be my problem. I can tell exact amounts used but I hate to bore others who read your blog (or you, for that matter).
From what I can tell, that does seem like a bit too much flour which might be what is causing it to crumble/not stick together. Unless there is an excess of zucchini — which may also be causing the batter not to hold together very well. Without knowing exact measurements (or trying the recipe myself), I would say that trying to reduce the flour a bit might give you more of what you are seeking from this recipe. I don’t feel like I’m offering you enough, but I hope that helps!
You give me a nice idea, bread with orange. Love all of your pics, they make me hungry for now! Can’t wait to try this next weekend.
Umm…how do you go about getting a GF quick bread that isn’t a gelatinous blob of a bread? I can cook anything else GF except for this…every quick bread I make is somewhere in the neighborhood of a stiff custard in the middle. The only substitution I made was potato starch for corn starch (corn intolerant)…any other suggestions? I follow the recipe to the letter. The only thing I can think of is that I don’t weigh ingredients, but that doesn’t seem to matter for any other recipe category for me. :/
Emily, I’m not sure what’s up, but sometimes I try this trick when I am finding little success with quick bread (this can happen with an oven that I do not typically use). If you are inserting a tooth pick and the bread is still undercooked in the middle, then try laying a piece of foil lightly over the top of the bread (do not fold edges over pan — just lightly lay on top). This will help to cook the center without burning the outside of the bread.
Weighing is definitely important, but a lack of it should not be completely ruining your bread. Gluten-free flour can be finicky (and frustrating), so just know that you are not alone! Give the foil trick a shot and let me know if it works!
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