Recently, I found myself drooling over a recipe, remembering an amazing orange bread from a bakery near my grandmother’s. It was a favorite treat when we visited her; one my mother has tried countless times to recreate. Orange Vanilla Yogurt Bread by Mom’s Need to Know had me reminiscing and anxious to her recipe.
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I haven’t baked in awhile, but when I do, I try to make gluten free treats. Several years ago I found much of my stomach ailments alleviated by going gluten free. Then, a few months ago, we found it’s better for Tasha too. While neither of us has celiac or a wheat allergy, we both try to avoid gluten.
So, as usual, when it comes to me in the kitchen, I can’t just follow a recipe. I had to change it up a bit. And, while I haven’t baked in ages, I have found a few tricks to helping gluten free alternatives taste more like their wheat rivals.
Honestly, I want to get back to baking regularly. I’d love to return to my days or making bread almost daily and completely forgo any store bought alternative. Growing up, I don’t remember having pre-sliced packaged bread until 8th grade!
Gluten Free Glazed Orange Muffins
- 1.5 cups gluten free flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 large orange or 2 tangerines, zested and juiced
- 1 cup vanilla Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla
- few drops of orange or tangerine essential oil
- 1/2 cup melted coconut oil
- 1 cup powdered sugar
Preheat oven to 35o degrees F. Line muffin pan or line a bread pan with parchment paper (this is a great tip from Mom’s Need to Know).
Zest the orange. I had tangerines, so I zested two as they weren’t very large. If you don’t have a fine grater or microplane, use a kitchen scissor to snip the zest smaller. Set aside.
And squeeze the juice! My tangerines had a lot of seeds so I squeezed them over a mesh strainer to catch the seeds. Set this aside for the glaze.
In a medium bowl, stir together flour, sugar, baking powder, salt and 2/3 of the zest.
The original recipe called for 3 eggs. Because gluten free flour tends to be heavier than traditional flour, I have found adding an egg helps. I also like to use the whisk attachment and whip the eggs. For cakes, I’ll even separate the eggs and whip the whites and fold them into the wet batter. I may do that next time.
In a large bowl, whip up the eggs. Whisk in the yogurt, vanilla and essential oil (I used 5-6 drops). Once blended, slowly add in the melted coconut oil. Mix for about a minute until the oil is completely blended.
Add in the dry ingredients into the wet ingredients.
Portion into 12 muffins. I love my silicone cupcake liners for things like this. Bake for 12-15 minutes (40-50 minutes for a loaf of bread).
Glaze
While the muffins are cooling, mix the powdered sugar with remaining zest. Drizzle the juice into the powdered sugar about a tablespoon at a time. Until the consistency is to your liking. I like to be able to drizzle the glaze over the muffins.
I used the word drizzle a lot in this post.
Sorry.
Drizzle…
I used a little less sugar than the original recipe, mainly because I knew I would want to put lots of the glaze on top!
The flavor was wonderful and the house smelled divine while baking! I’ve just started using essential oils in recipes. It’s a great way to add flavor.
While not exactly the elusive orange bread of my childhood, these muffins were a hit. The orange flavor would be great with crasins or raspberries too.
I need to get back to baking and freezing muffins for quick breakfasts and snack.
