Ms. Penelope's Gluten-Free Orange Juice Bread

Stranger things have happened but not by much, we had a guest check in last weekend, we will call her Ms. Penelope. She sat at the breakfast table and spun a yarn about how she had traveled from a far away planet where the role of government was to make sure that everything manufactured was recyclable, that the waters were rivers and streams where clean, the air was pure and the food chain contained no pesticides, herbicides or antibiotics. I was laughing so hard I fell off my chair. The conversation that ensued (I won't bore you with the details-but it had to do with the wheat grown and how more and more people are becoming gluten intolerant). She stared at me and asked if she could borrow the kitchen for a moment and within a couple of hours came out with the delicious Gluten-Free Orange Juice Bread. From whatever planet you hail from Ms. Penelope, may your planet live long and prosper.


1-cup brown rice flour
1 third-cup potato starch
1 fourth-cup tapioca flour
1 half teaspoon xanthan gumon
1 quarter teaspoon salt

2 large eggs, beaten
3 quarter cup sugar
1 stick butter, melted
Grated rind from 1 orange
Juice from 1 orange (if necessary add water to make 1 half cup)
1 tablespoon lemon juice concentrate

1-teaspoon sugar mixed with 1 quarter teaspoon nutmeg

Heat oven to 350 degrees. Combine first 6 ingredients. In another bowl, combine next 6 ingredients and mix well, then stir in dry ingredients and stir just until blended. Pour batter into a greased 9x5 inch loaf pan and sprinkle with sugar/nutmeg mix, then bake for 40 minutes or until knife inserted in center comes out clean. Cool bread for 15 minutes in pan, then remove and let cool on rack.




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