Gluten-Free Orange-Nut White-Chocolate Chip Bread: A delicious, sweet, bread with plenty of Orange flavor and more!
This recipe is similar to our citrus-accent gluten-free Panettone Bread, but with a slightly different formulation that features whole Flaxseed and whey protein, plus some flavorful orange zest coupled with white-chocolate chips and almond. The results are extraordinary, resulting in a bread with a wonderful texture and flavor and plenty of moistness. This one is bound to be a hit with those on a gluten-free diet or anyone else. Gluten-free food can be very satisfying!
In addition, this Orange Nut Bread is relatively simple to make since it uses baking powder for leavening and requires very little baking experience to get it right.
Text Version of Gluten-Free Recipe
Bread Ingredients
1 Cup White Rice Flour
1/3 Cup Glutinous Rice Flour
1/3 Cup Sorghum Flour
1/3 Cup Quinoa Flour
2 Tablespoons Flaxseed - roasted WHOLE flaxseeds
preferred (vs. flour or flax meal)
2 Tablespoons Whey Protein Isolate
4 Teaspoons Baking Powder
¼ Cup Sugar
1 Teaspoon Xanthan Gum
¼ Cup Milk
¼ Cup Orange Juice Plus 1 Tablespoon
2 Oz Cream Cheese
¼ Cup Hot Water
¼ Cup Unsalted Butter
1 Tablespoon Almond Paste
2 Eggs
2 Teaspoons Vanilla
½ Cup Chopped Walnuts
1 Zest from Large Orange
1 Cup White Chocolate Chips
(divided: ¼ cup, and ¾ cup)
Directions:
Mix flours, flaxseed, Whey Protein, baking powder, sugar and Xanthan gum together in mixer bowl on low speed.
Add milk, ¼ Cup orange juice, and cream cheese; mix on medium-high speed in mixer.
Add hot water, butter and almond paste; mix. Add 2 eggs and vanilla; mix. Add walnuts, half of the orange zest and ¼ cup of the white chocolate chips; mix well.
Place bread dough into a round 8" greased springform pan.
In a separate bowl combine remaining 1 Tablespoon of orange juice and ¾ cup of white chocolate chips. Melt in microwave for one minute. Remove and stir in remaining orange zest. Pour mixture onto top of unbaked bread dough. Use a knife (keep in mind that you are not trying to completely mix the white chocolate chip mixture into the bread batter) to cut through, or swirl, the white chocolate chip mixture through the bread batter.
Once the white chocolate chip mixture has been swirled into the bread batter (some of the white chocolate chip mixture will remain on top of the batter), place in pre-heated 400 degrees oven for 10 minutes. Reduce oven temperature to 375° and bake for 30 additional minutes.
Your finished bread should look something like this:
Authors Comments
Laura: Although this is quite similar to our citrus Panettone recipe, the addition of whey protein makes for a unique difference in texture and moistness. Try both and compare.
Mike: I like either one, but prefer the one with whey protein :)
Questions and Answers
Storage: Once cooled, keep in zip lock bag that has not been sealed. As with most fresh-baked breads and foods, it is best eaten the same day it is baked, but will keep for at least one day.
