Gluten Free Cranberry Orange Loaf

Ingredients:

• 1 1/2 cups featherlight flour mix (see note)
• 1/2 cup sorghum flour
• 1 tsp xanthan gum
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp grated orange zest (I did from one orange)
• 1 1/2 cups fresh cranberries
• 1/2 cup pecans, coarsely chopped
• 1/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

For Glaze (optional):

• Zest of 1/2 orange
• 2-3 Tbsp orange juice
• enough icing sugar to make a slightly thick pourable icing

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour (with sweet rice flour) a 9x5 loaf pan.
2. In a mixing bowl, whisk together the flours, xanthan gum, baking powder, baking soda, and salt. Stir in orange zest, cranberries and pecans. Set aside.
3. In a large bowl, cream together margarine, sugar and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
4. Bake for 50-60 minutes in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire cooling rack.
5. Once cooled, top with the glaze (optional), let dry, and wrap in plastic wrap.

NOTE: The featherlight flour mix that I use is from Bette Hagman. It is as follows: 3 cups rice flour, 3 cups tapioca starch, 3 cups cornstarch, 3 Tbsp potato flour.