Gluten Free Orange Cardamom Bread (Print Version)

Moist gluten-free loaf with bright orange and warm cardamom—great for breakfast or a sweet snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups gluten-free all-purpose flour blend with xanthan gum
02 - 1 cup granulated sugar
03 - 1½ teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon sea salt
06 - 1 teaspoon ground cardamom
07 - 1 teaspoon grated orange zest

→ Wet Ingredients

08 - 2 large eggs
09 - ¾ cup freshly squeezed orange juice
10 - ½ cup neutral oil (sunflower or canola)
11 - 1 teaspoon vanilla extract

→ Optional Topping

12 - 2 tablespoons sliced almonds
13 - 1 tablespoon coarse sugar

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
02 - In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, sea salt, ground cardamom, and grated orange zest until evenly distributed.
03 - In a separate bowl, beat the eggs thoroughly. Whisk in the freshly squeezed orange juice, neutral oil, and vanilla extract until the mixture is smooth and well blended.
04 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle sliced almonds and coarse sugar evenly over the surface if desired.
06 - Bake on the center rack for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
07 - Allow the bread to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a wire rack. Cool completely before slicing into 8 to 10 slices.

# Expert Tips:

01 -
  • The orange and cardamom combination tastes like something from a fancy bakery but comes together with pantry staples and zero fuss.
  • It stays genuinely moist for days, which is rare territory for gluten free baking, and nobody will guess it is gluten free unless you tell them.
02 -
  • Gluten free batters thicken as they sit, so get the batter into the oven within a few minutes of mixing for the best rise.
  • Every flour blend behaves differently, and if yours does not include xanthan gum, add half a teaspoon yourself or the loaf will crumble when sliced.
03 -
  • Grate the orange zest directly into the dry ingredients using a microplane so the essential oils release right into the flour where they matter most.
  • If your oven runs hot, tent the loaf loosely with foil after 35 minutes to keep the top from browning too much before the center is cooked through.

Go Back