Vegan Gluten-Free Apricot-Orange Bread

Gluten-Free Ratio Rally

I’m very excited about being part of the Gluten-Free Ratio Rally! (Thanks to Anile for the logo!)

Before you read any further, you should open this link to read about the fruits of all of the labour and love that went into creating quick bread recipes this month. I’m honoured to be part of such a creative and talented bunch, and I’m happy that they let a vegan who can tolerate gluten innovate gluten-free quick bread alongside!

So thanks very much to:

Don’t forget to visit Silvana’s Kitchen to-day for the complete list of Ratio Rally: Quick Breads participants! And if you’re interested in joining the monthly Rally, then by all means, email me! The more, the merrier.

vegan gluten-free Apricot-Orange Bread, with Earth Balance

This month, we all created quick bread recipes based upon a ratio of 2:2:1:1 (flours, liquid, egg, and fats). Because I used fruit purée in mine, my ratio ended up more like 2:1.2:1:1:.8, with the .8 being fruit purée.

Since this post is a little long-winded, here are the sections if you want to skip around a little bit:

Backing up a bit, I’m not sure if I’ve mentioned this, but I’m a girl of extremes.

Case in point: my hair. I’m pretty laid back about my hair care. I get it cut, it grows…for three or four years…and then I get it cut again. The other day, I chopped off about a foot and a half of hair. My hair was about two feet long, and it was time to get it cut.

So it went from this:

long hair…

To this:

short hair!

(And it’s awesome and I love it so much! Seriously, my face hurts from smiling about it. It means that I might have to get it cut a little more often, though. Bah.)

Because why do anything if you’re not going to be ridiculous and do it all the way?

So about a month ago, I wandered across Shauna’s post about gluten-free pancakes.

And I decided that thereafter, I would cook by mass instead of by volume.

I mean, Try not; do or do not, there is no try, right?

If you’re interested in learning more about the logic behind it all, then you could:

I must confess, I was a little leery of cooking with gluten-free flours in such a flour-based recipe. As a roux or a thickener, sure, I can try gluten-free, but in baked goods…what will happen to the texture? The taste?

I wasn’t sure, but I knew that I wouldn’t post anything unless it was really good. Self-assured as always, I bit the bullet.

I bought this Ozeri kitchen scale since it looks nice, tares, and CR2032 batteries don’t deter me.

I went to Whole Foods and invested in some gluten-free flours.

And I got excited about making delicious, vegan, gluten-free, soy-free baked goods for all of the lovely ladies in my life who can’t tolerate gluten.

Based upon Shauna’s recipe on her gluten-free whole grain muffins post, I concocted my own gluten-free flour mix. I thought about what flavours I like, what different properties the flours might have…and what was cheapest.

Here’s the gluten-free flour mix that I used. I made only 500 grams instead of a kilogram in case I didn’t like it and wanted to change up the proportions. I do like it very much, although I’ll continue to experiment with different flours for fun before settling on one mix.

Ingredients:
133 g quinoa flour
125 g oat flour 92 g brown rice flour

82 g white rice flour

68 g potato starch

 

Method:

Measure out all ingredients using a kitchen scale (one that automatically tares is best). Stir to combine and store in an air-tight container.

Substitue gram-for-gram for all-purpose or other wheat flours in any recipe (freedom!).

gluten-free flour mix

I might go a little lighter on the quinoa next time, try some corn instead of rice flour, and I’m dying to try some teff flour as it’s talked about so much (but wasn’t available at WF), but for now, I’m excited to cook with this mix!

So grab your favourite gluten-free flour mix and your kitchen scale, and try out the recipe below!

First, though, what’s a quick bread?

A quick bread is any bread that uses a fast-acting rising agent, like baking powder or soda, to rise, as opposed to yeast. Yeast takes a could hours to rise, whereas in a quick bread, the bread starts rising as soon as the ingredients are mixed.

Quick breads involve some kind of acid (such as buttermilk, yoghurt, or apple cider vinegar and soy milk) that reacts with the baking powder/soda base, just like baking soda and vinegar volcanos! (Side note: also awesome for cleaning toilets, and you get to watch everything foam!)

There are three methods used to mix quick breads: muffin, creaming, and biscuit. In the muffin method, the wet and dry ingredients are mixed separately and then the dry is added to the wet for the final mix. That’s what we’re all using today.

On to the bread!

I like to eat quick breads and muffins for breakfast, when I do eat breakfast, which is usually weekends. Anything that holds up well to a nutty, dark coffee is fine with me.

This apricot-orange bread is a toothsome little bread, chock full of soft and sweet apricots and raisins. You could add chocolate chips; nuts; or maybe some pumpkin, sunflower, or other seeds; but I liked it a little understated as it is. I even forgot to add any spices and it still had a complex flavour profile, coupled with a delicate crumb.

And besides, who can argue that these apricots aren’t beautiful? I could paint a room in this palate!

sliced apricots, hold the sulfur

(They’re not freakishly orange because they haven’t been preserved with sulfur. Ew.)

The recipe below is in grams, so for those of you working volumetrically, you’re going to need to use the densities of any ingredients and convert. Or join the rest of the world and cook by mass…just sayin’…

For those of you working with a different gluten-free mix, note that different flours behave differently: nut flours like almond will require a little more moisture (soy milk), coconut flour will require a lot more, and all-purpose wheat flour means that you’re being unadventurous!

So enjoy, and again, I’m so thankful to be a part of this Ratio Rally!

Vegan Gluten-Free Apricot-Orange Bread Recipe

By M. M. Cassidy Published: April 6, 2011

  • Yield: 1 Loaf (3 Mini Loaves, 12 Muffins) (12 Servings)
  • Prep: 40 mins
  • Cook: 40 mins
  • Ready In: 1 hr 20 mins

I loved the delicate crumb of this bread, and the texture, what with the gluten-free flours and the flax seed, was totally interesting. Ryan tried a bite and asked for his own slices. Going back for seconds, he declared that it was the best apricot bread that he'd ever had.

Ingredients

Instructions

  1. Preheat the oven to 170ºC (350ºF).
  2. In a small bowl, just cover 100 g of apricots with warm water and let soak for half an hour.
  3. In another small bowl, whisk together the soy milk and vinegar and set aside to curdle.
  4. In yet another small bowl, whisk together the flax seed meal and water and set aside to firm up.
  5. In a small mixing bowl, sift together the flour, baking powder, baking soda, salt, and spices.
  6. Dice the other 50 g of apricots, then stir them into the flour mix with the raisins and orange peel (or whatever add-ins you're using). I like to add them here so that the stick fruits get coated in flour and disperse evenly throughout the bread, instead of clumping together.
  7. Drain the apricots that were covered in water. In a food processor, purée the apricots, scraping the sides down and continuing to purée as necessary. The result should be a smooth mix of apricots—a couple of larger chunks are okay.
  8. In a large mixing bowl, whisk together the soy milk mixture, flax seed egg replacer, melted Earth Balance, apricot purée, agave nectar, and vanilla. Continue to whisk for a few seconds to get some air into the mix—this will help your bread stay light and fluffy.
  9. Add in the dry ingredients and fold with a wooden spoon until just combined.
  10. Transfer to a loaf pan, three mini loaf pans, or a muffin tin, filling about 2/3 of the way. If your pans aren't non-stick, then spray with oil or just butter in order to prevent sticking.
  11. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

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  • http://mamameglutenfree.com Caneel

    This looks delicious. Thank you!

  • Lisa at Glutenfreecanteen

    Love the hair! I have a bunch of apricots in the cupboard that look just like that – big difference in flavor from the bright orange stuff, too. I love that the breads held together and look so nice on the cooling rack. They look lovely! I would like some, please.

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  • http://jenncuisine.com Jenn

    Such a cute hair cut!!! Your quickbread looks delicious – I really need to start experimenting with fruit purées…..

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  • Thehealthyapple

    Love your hair cut; it’s adorable and suits you so well. So funny that we made a similar gluten-free loaf, hehe…great minds think alike! I really like your blog; great vegan recipes and I’m so happy to be a part of this rally with you!
    Have a great night.

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  • Anonymous

    Caneel « No problem! Yay!
    Lisa « They definitely do taste different—I was munching on some the other night, and they have a spicier sort of taste to them. And with the magic of ratios, you can have this bread any time!
    Jenn « Thanks! I totally SWAGed it on the ratio, but using less liquid and a little less egg (flax) seemed to work perfectly.
    Amie « It is too funny! It seems like apricot-orange-agave is something magical.

  • http://www.gfinthecity.com Britt

    Your bread looks great! Haha, and you’re not alone–I too grow my hair out long and randomly decide to hack it off every 4 years or so. Except I cry then. Glad you’re smiling; you look fantastic! :)

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  • Anonymous

    Britt « No crying! You just gotta roll with the ridiculousness. Things change drastically, and BAM there you are! That’s something to smile about. =) Even better if you can dye it hot pink and spike it up into a mohawk…

  • Tara Barker

    Your bread sounds wonderful! This Rally has made me realize I’ve never had apricot bread before. With all the orange and raisins and spices, I’m convinced yours is delicious. And I absolutely love your new cut!

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  • http://mindfulfood.blogspot.com/ melanie

    so happy to see another vegan quick bread! Apricots and raisin with all of these lovely spices – sounds so yummy!

  • http://twitter.com/Europepastries/status/57716407454023680/ Manuela Durson (@Europepastries)

    vegan gluten-free Apricot-Orange Bread: I’m very excited about being part of the Gluten-Free Ratio Rally! (Thank… http://bit.ly/fdKaJm

  • http://twitter.com/ellitefoods/status/57826332947656704/ sean walker (@ellitefoods)

    vegan gluten-free Apricot-Orange Bread: vegan gluten-free Apricot-Orange Bread, with Earth Balance. This month, … http://bit.ly/dOyuZh

  • http://www.facebook.com/profile.php?id=707988228 Brooke Lippy

    I know it is more than a week later, but I have been slowly making my way through all the quick breads. This sounds great, and I love baking vegan even though I am not quite ready for a full on do it myself try yet. :) And apricots are my monkey’s favorite food. Thanks for creating this.

  • Anonymous

    Tara « Definitely try apricot bread! It’s slightly less sweet than other fruit breads, and has a nice little depth of flavour that I think goes well with gluten-free flours.

    Melanie « Yay vegans! That is all. =)

    Brooke « It’s all good…I’m off to read some more recipes now! Feel free to let me know if you ever want any vegan tips or tricks!

  • http://twitter.com/heatherbrandt heatherbrandt

    I’m trying to be brave & adapt a vegan gluten free quick bread recipe to have no gums in it.  My bread tastes good to me and is not dry…but it is not staying together when I cut into it.  Any tips on how to solve this problem?  I feel so clueless b/c most of the ratio rally recipes are not vegan…

    • Meaghan

      Hm… I have some conjecture—not totally based on trial and error, but I can take a stab. If it’s falling apart, then I’d suggest using liquid fat instead of solid—using either oil or melted butter.

      You mentioned that it wasn’t dry, however, so have you tried grinding up some flax seeds (or using pre-ground flax seed meal) to substitute for the egg? Flax seed eggs (1:3 ratio of flax seed and water; 1 T flax seed meal + 3 T water = 1 egg) are wicked gummy, and they help vegan, gluten-free baked goods stay together.

      That’s my best guess! Let me know if it helps any.

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