This delicious loaf recipe smells and tastes wonderful, thanks to tangerine juice.
1 1/2 tbsp. tapioca flour
3 tbsp. water
1 tbsp. baking powder
1/2 tsp. baking powder
2 cups gluten free flour ( i used equal parts brown rice, sorghum and tapioca)
3/4 cup coconut sugar
1 tsp. guar gum
1 cup tangerine juice (approx 8-10 tangerines)
2 tbsp. avocado oil
1 tsp. orange extract
3/4 cup dried cranberries (optional)
2 tbsp. tangerine juice
1 tbsp. maple syrup
Preheat oven to 350°F.
Grease and flour a loaf pan.
In a small bowl add tapioca flour, water, baking powder and baking soda. Stir and set aside.
In a large bowl add gluten free flour, coconut sugar, guar gum and mix to combine.
Make a well in the center and add tapioca mixture, tangerine juice, oil and extract.
Mix with hand mixer until well combined.
Dust cranberries with flour and add to batter, if using.
Pour into prepared loaf pan.
Bake 50 minutes or until toothpick inserted in center comes out clean.
Remove from oven.
Prepare glaze by combining tangerine juice and maple syrup in a small bowl.
Poke holes in top of warm bread with a wooden skewer; pour glaze over top.
Cool completely before serving.