Jump to content

  • You are not alone. Join Celiac.com for trusted gluten-free answers and forum support.



  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Orange Walnut Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from “jukie” in the Open Original Shared Link.

    Preparation time: 20 min Baking time: 50 min
    Yield: 12 servings (1 loaf)

    Celiac.com Sponsor (A12):
    Ingredients:
    2 cups Gluten-Free Flour Blend (see below)
    ¾ cup sugar
    ½ cup coconut milk)
    ½ cup orange juice
    3 tablespoons apple sauce plus 1 tablespoon coconut milk
    2 tablespoons butter, melted
    2 tablespoons freshly grated orange peel
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ¾ cup chopped walnuts

    Directions:
    Heat oven to 350°F. Combine all ingredients except walnuts in large bowl; beat at medium speed until well mixed. Stir in walnuts. Pour into greased 8 x 4-inch loaf pan.

    Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

    FLOUR BLEND: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon Xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    Guest Mir

    Thanks Scott, this site is great. My husband has recently been diagnosed celiac and your recipes are helping me feed him!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • About Me

    Scott Adams
    scott_adams_dotcomer.webp

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.
    1 cup mashed ripe bananas
    ¼ cup chopped nuts
    ¾ cup sugar
    ¾ teaspoon gluten-free baking powder
    1 teaspoon gluten-free vanilla
    ½ teaspoon baking soda
    2 eggs
    ¼ teaspoon salt
    1-¼ cups rice flour
    ¼ cup vegetable oil
    Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.
    Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed....
    Scott Adams
    This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!

    Marias Bread Flour Mix (makes 9 cups = 3 loaves).

    2 cups garfava or garbanzo-bean flour
    1 cup sorghum flour
    2 ¼ cups tapioca flour
    2 ¼ cups arrowroot flour (starch)
    1 cup rice flour
    1 tablespoon potato starch
    2 tablespoons potato flour
    2 tablespoons xanthan gum
    2 packages gelatin (...
    Jules Shepard
    Afraid you can't bake good gluten-free yeast breads? Avoiding yeast in your diet? Looking for more whole grain nutrition? Whatever your reason, this recipe is your answer! Delicious, nutritious and sandwich-ready in under 1 hour!
    While this bread contains no yeast, it does contain the whole grain goodness of no less than six different gluten-free flours. Don't be put off by the unusually long list of ingredients – feel free to substitute with the flours you have on hand (be sure they're all certified gluten-free!), but look to whole grain gluten-free flours rather than starches for this bread.

    Ingredients:
    1 cup Jules Gluten Free All Purpose Flour
    ½ cup buckwheat flour
    ¼ cup millet flour
    ¼ cup flaxseed meal
    ¼ cup gluten-free oats
    1/8 cup gluten-free oat f...
    Jefferson Adams
    Gluten-free Sourdough Starter
    Celiac.com 12/27/2012 - Making sourdough 'starter' is the first step in the traditional fermentation process for sourdough bread. You begin the process by “growing” strains of lactobacillus bacteria and yeast together in what bakers call the 'starter.' When the 'starter' is added to flour, the organisms produce enzymes that break down the gluten protein in the flour in a process called 'hydrolysis.' Hydrolysis is the breakdown of larger particles into smaller ones, specifically amino acids.
    Some studies show that these amino acids are no longer toxic to individuals who are sensitive to gluten. Basically, these cultures partially digest the wheat or other grains; doing part of the stomach's job in advance part of the digestive process.
    When you add the gut healing benefits of ...

  • Recent Activity

    1. Russ H
      - Russ H replied to CC90's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Coeliac or not coeliac

      Do you have the standard range for the test results you received? A level of anti-tTG2 antibodies at least 10x the standard range is almost certainly (>98%) due to coeliac disease. Moderately raised levels can be caused by other conditions as well as coeliac disease. Accuracy of the No-Biopsy Approach for the Diagnosis of Celiac Disease in Adults...
    2. Wheatwacked
      - Wheatwacked replied to Ginger38's topic in Coping with Celiac Disease
      6

      The Struggle Has Overtaken Me

      Hi @Ginger38, By now you know that these things improve without gluten. I once saw an interview with a corporation executive where he proudly declared that his wheat products are more addictive than potato chips. Dr Fuhrman (Eat to Live) said find foods that are friendly to you to be friends with.
    3. cristiana
      - cristiana replied to CC90's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Coeliac or not coeliac

      Hi @CC90 Ah... that is very interesting. Although it is very annoying for you to have to go through it all again, I would say that almost sounds like an admission that they didn't look far enough last time? I could be wrong, but I would not be at all surprised if they find something on the next attempt. Coeliac damage can be very patchy, as I understand...
    4. CC90
      - CC90 replied to CC90's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Coeliac or not coeliac

      Hi Cristiana Yes I've had the biopsy results showing normal villi and intestinal mucosa. The repeat endoscopy (requested by the gastro doc) would be to take samples from further into the intestine than the previous endoscopy reached.
    5. Wheatwacked
      - Wheatwacked replied to CC90's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Coeliac or not coeliac

      Transglutaminase IgA is the gold-standard blood test for celiac disease. Sensitivity of over 90% and specificity of 95–99%. It rarely produces false positives. An elevated level means your immune system is reacting to gluten. Non-Celiac Gluten Sensitivity (NCGS) does not typically cause high levels of tTG-IgA. Unfortunately the protocols for a diagnosis o...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,200
    • Most Online (within 30 mins)
      10,442
    Caron Ervin
    Newest Member
    Caron Ervin
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Popular Now

    • CC90
      12
      Coeliac or not coeliac

      By CC90
      Started

    • kevert93
      4
      Having issues with chips

      By kevert93
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...