Wednesday, June 12, 2013

Orange Yogurt Loaf Cake – Gluten Free

Orange Yogurt Loaf Cake – Gluten Free

In a Medium Bowl whisk together until combined:

1 ½ Cups Gluten Free Flour (***See Foot Note 1 ***)

1 tsp. Xanthan Gum

2 tsp. Baking Powder

¼ tsp. Salt

In a Large Bowl whisk together until well combined:

¼ Cup melted Unsalted Butter; cooled slightly

¼ Cup Canola Oil

1 Cup Sugar

1 Cup Plain Whole Milk Yogurt (***See Foot Note 2***)

Zest of 1 Large Orange

¾ tsp. Vanilla Extract

¾ tsp. Orange Extract

3 Large Eggs (slightly beaten before you add to the bowl)

Slowly pour some of the Flour mixture into the liquid ingredients and whisk together until combined. The batter will be thick.

Spray an 8X4 Loaf Pan with Cooking Spray

Pour the batter into the Pan and level off with a rubber spatula. Place the loaf pan on top of a baking sheet in the middle rack of the oven.

Bake in a Pre-Heated 350* oven

55-60 Minutes or until done

I use a digital thermometer inserted into the center of the Cake; when it reaches an internal temperature of 205* the Cake is done.

Place the Loaf pan on a wire rack and cool for 10 Minutes

Use a Butter Knife or a Metal Spatula to loose around the edge of the Cake. Invert the cake onto a wire rack, turn the cake upright on the rack and cool completely.


In a small bowl whisk together:

½ cup Powdered Sugar

2 TBL. Orange Juice

Drizzle over the cake

Let the glaze harden, then cut into slices.


Recipe adapted from Bobby Flay to Gluten Free

This Cake stays moist for several day. I kept mine in the Refrigerator and sliced a piece and let it sit for a few minutes at room temperature. You can also freeze individual slices, wrapped in plastic wrap stored in a Ziplock bag or container.

(***Foot Note 1***)

You can use the recipe below for Homemade Gluten Free flour mix

or buy a Pre-made Gluten Free Flour Mix

If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,

if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:

cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits

I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour

1/4 Cup Bob's Red Mill Gluten Free Potato Starch

2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch

3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour

1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.

(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum

I did not do that, I like to add mine to each recipe individually.

(***Foot Note 2***)

I used my Homemade Lactose Free Yogurt. You can use Regular Yogurt. Link to my video on how to make your own Lactose Free Yogurt.

Taylor Pro Kitchen Waterproof Digital Thermometer:

I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.

Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Canon PowerShot SX230 HS


Corel ~ Videostudio ProX4 Professional Video Editing Software

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