cardamom fruit bread, gluten-free

The candied grapefruit peel have taken days to make. Don’t get me wrong — they’re lovely. But between the blanching, the simmering, the drying, and rolling in sugar, it has been a couple of days since I first peeled those grapefruit. And today’s the day I dip them all in chocolate.

There’s a plate of toffee on the shelf, ready to be packed. And grapefruit simple syrup in the refrigerator, waiting to be poured into little jars. The fudge shouldn’t take too long. Neither should the pumpkin seed brittle, the vanilla sugar, the citrus-rosemary salt, or the peppermint snowflakes. But I’ve never made caramels before, and for some reason I decided to make ginger-infused cream before I even attempted the recipe.

And last night I burned the hell out of an entire batch of homemade granola. (By the way, it turns out that molasses burns much faster than maple syrup.) I have to make another batch of that today.

I haven’t even started on the cookies.

This is the first year since I met Danny that I am actually making edible gifts for Christmas. Every year before this has been a whirlwind. I promised myself the chance to bake and stir butter and sugar into something different, but it hasn’t happened. Forget the newborn year. Impossible. But this year, Lu has been helping me. And we’ve been having a grand time.

Still, after I made this cardamom fruit bread yesterday, which took ten minutes to prepare, I kind of wish I had made one of these for everyone instead.

This moist bread (Lu kept calling it a “cakebread” and that seems a little accurate) comes from a recipe by Red Star Yeast. As you my remember, Red Star Yeast is one of the sponsors of this website. We decided to work with them because they make great yeast, which we use all the time. But even more than that, they’re great supporters of those of us who have to be gluten-free. Danny and I particularly like that there are gluten-free baked goods recipes on their site because these are bakers. With test kitchens. They know what they’re doing.

If this cardamom fruit bread is any indication, I might be making a lot of their recipes in the new year.

In the meantime, if you’ll excuse me, I have gruyere crackers to start.

Since it’s the holidays, Red Star Yeast is giving away some goodies to one lucky reader here. If you would like to win a bread pan, a pizza cutter, a rolling pin, and some yeast? Please leave a comment here. The winner will be chosen at random on next Wednesday, December 28th and announced here. 

P.S. Stephanie of Dollop of Cream, you are the winner of the Red Star Yeast package! If you email me at glutenfreegirl@gmail.com, I will put you in contact with them!

 

CARDAMOM FRUIT BREAD, adapted from Red Star Yeast

If you have a kitchen scale, this recipe will be ridiculously easy to make. (If you don’t have a scale, please ask Santa for one this year. I don’t convert to cups because I want you to have a successful baking experience.) It’s this: combine wet ingredients, combine dry ingredients, put into a pan, bake. So simple. 

I like this combination of cardamom and candied fruits, but you could play with other flavors too. Many of you have asked about family holiday favorites and how to convert them. If any of them are like this — slightly sweet bread, baked into a shape — this is your recipe. Make it yours. 

We used a combination of sorghum flour, sweet rice flour, and potato starch to make this bread, in equal parts. That’s my favorite AP mix right now. Three flours! I’m refining the proportions for our cookbook, and we might change flours, but this combo is working for everything. However, you’ll notice that I gave you the grams of flours necessary, in case you have another combination of flours you like better. 

Finally, I wanted to make this into a ring. Did I have a pan for it? Of course not! So I greased a 9-inch cake pan, greased a small bowl, and put the bowl in the cake pan. I held the bowl when I poured in the batter and voila! A ring pan. This time of year, we have to do what we can to make it work. 

260 grams warm water
3 large eggs, at room temperature
4 tablespoons oil (I used walnut oil here)
1 teaspoon apple cider vinegar
400 grams gluten-free flours (we used equal parts sorghum, sweet rice, and potato starch)
2 1/2 teaspoons psyllium husk
90 grams buttermilk powder
1 1/2 teaspoons kosher salt
3 tablespoons sugar
2 teaspoons cardamom
2 1/4 teaspoons active dry yeast
220 grams dried candied fruit, plus another 30 grams

Preparing to bake. Preheat the oven to 375°. Grease a bundt pan or loaf pan with a neutral-tasting vegetable oil. (Or, if you want to do what we did, grease the small bowl as well as the cake pan.)

Combining the wet ingredients. Combine the water, eggs, oil, and vinegar in the bowl of a stand mixer. Let it run on low while you put together the rest of the ingredients.

Combining the dry ingredients. In a large bowl, combine the flours, psyllium, milk powder, salt, sugar, cardamom, and yeast. Whisk them together well. (If you truly want to combine them well, whirl them around in a food processor.)

Finishing the batter. With the stand mixer still running, slowly add the dry ingredients to the wet ingredients. Let the mixer run on medium speed for a good long while, at least 8 minutes. (This is a good chance to put away all your ingredients and wipe down the counters.) Add the dried fruit and mix for 1 minute more. The batter will be the consistency of thick pancake batter. Never fear — you’re on the right track. Do NOT add more flour.

Letting the dough rise. Pour the batter into a greased bowl and let it rise for for 1 hour.

Baking the bread. Pour the risen batter into the prepared pan. If you wish, scatter the remaining candied fruit on top of the batter. Bake until the top of the bread is firm and the edges are pulling away from the sides of the pan, about 45 to 60 minutes.

Let the pan stand on the counter for 10 minutes before you turn it onto a cooling rack. Allow the bread to cool to barely warm to the touch before you attempt to eat it.

Frosting this bread would be a lovely idea. Here I brushed a bit of melted butter with Chinese five-spice powder onto the top of the bread and dusted it with powdered sugar.

Feeds 12.

 

143 comments on “cardamom fruit bread, gluten-free

  1. Allison

    Shauna, thanks so much! Cannot wait to make this! And love how you ‘made it work’ for the ring pan! Brava, dear one! Good luck with all your baking!
    OXO

  2. Julie

    Hi! I’m new to GF (an ALCAT test revealed a “severe intolerance”) and to your site, which I’m so thankful for because I adore baking. I saw that in the last year, you’ve moved away from using gums in favor of psyllium. But since psyllium is still a laxative, with similar warnings to gums, I wonder why you chose it. Wouldn’t it create potential problems like gums do? Are there alternatives, or are you comfortable that psyllium is good for us and in a different category than gums? I’d never heard of psyllium until reading one of your posts last night! I’m just always hesitant to bake with something I’m unfamiliar with. I think you mentioned flax seed — does that do the same job chemically as psyllium?

    1. shauna

      ACtually, psyllium makes you regular. It doesn’t have the same effect as the gums at all. After I started baking with psyllium, everything became much…healthier.

  3. Courtney @ Translating Nutrition

    Hi Shauna! This looks lovely, and will make an appearance in my kitchen this week. However, I’m living abroad and have no idea if I can find psyllium husks or buttermilk powder here (I highly suspect not). Can I leave them out or substitute other ingredients? I hate to ask, I’m sure you get these requests all the time, but would love to make this “cakebread.”

    Thanks for sharing — your gluten free baking is an inspiration for me!

  4. Jen

    This looks amazing…I have been missing fruitcake so I will give this a try! I put a bread maker on my Christmas list this year so that I can start making my own GF bread! Happy Holidays!

  5. Ann

    Do you have a preferred kind of cardamom? I know the folks in cardamom-cultures can be very specific… And by the way, my inner Scandinavian (well, not so inner) thanks you!!! The only thing that seems off to me Scandy-wise is oil rather than butter :)

  6. Nina

    You are the McGyver of baking! I love that you put a bowl in the middle of the cake pan… you are so clever, Shauna. This sounds delicious… I guess I have to get some candied fruit. (btw let me know how you like the granola with molasses– I’m so in love with the maple syrup recipe I’ve been making for years now, but curious what you think the difference is.)
    Happy Solstice!

    1. shauna

      It’s your recipe I was making, Nina. So I can say categorically: do not use molasses. Different taste but it also burns faster. Bleh. I’m going to the store for maple syrup soon. xo

  7. Deanna

    I thought you couldn’t eat eggs anymore… I must have missed something. The bread looks lovely, though. :) (And yes, I’d love to win a giveaway, of course.)

  8. zuzupetals

    I know what I’m making! This looks fantastic; I can’t believe how simple the recipe is. Time to break out the scale. Thanks for another terrific recipe!

  9. jennifer bridges

    I am new to being gluten-free, i was diagnosed today! your site was recommended to me by a friend and i cant wait to start trying these recipes out! thanks and happy holidays!

  10. Lisa @ GF Canteen

    looks pretty tasty. If I was in town I’d be over taste testing. Everything sounds fabulous. I have not yet had success with granola. at all. I don’t know why, but it always taste like burned oats with something sweet.

    No rising for the batter? Does the yeast flavor come through? It looks fabulous and the 5 star dusting on top is genius. I’m making this later this week. Getting tired of chocolate (did I say that aloud?!).

    What a difference a year and no gums makes, huh?!

  11. Karo

    Thanks so much for your recipes. I’m learning to bake gluten-free for my son, and your site has proven invaluable!

  12. Robyn

    This bread looks so delicious I want to eat my computer screen!! I saw the article on my I-phone Flipbook and came straight to your site. Glad I did, and I’ll be back. Thanks Girl!

  13. Kelli

    This does look good. I have not worked with yeast in years, I think I need to start. Thanks so much for all of your recipes.

  14. Michelle W.

    This bread look so yummy! I’m wondering two things — could I substitute home-made buttermilk (non dairy) for the water and miss out the buttermilk powder? And do you think it would work as well in a bread machine on the gf setting? My poor bread machine is so lonely these days! Thanks in advance!

  15. AJ

    Cardamom is one of the all-time most Christmas-y scents. This looks lovely. I also want to thank you for the previous post, which distracted me from my holiday preparations by sucking me right into the 97 Orchard website. Okay, so I’m probably a little distract-able at the moment, but still, fascinating museum, and the book just made it on my last minute shopping list (for me!). Best wishes!

  16. sarah

    wow, this is just what I was wanting to make this year, but still haven’t gotten around to.
    I’m so excited. This is going to be the New Years dessert. I secretly adore fruit cake, but this sounds like it’s infinitely better. So, I guess you candied your own fruit and I’d like to think I’m that ambitious, but I’m feeling overwhelmed with that task. Any tips for that?

  17. Pat

    Yum, so making this as soon as I get some candied fruit — or maybe before. My husband loves cardamom! And I made your brussel sprouts with panchetta last night — a big hit!

  18. lauren@spiced plate

    This looks absolutely stunning, Shauna!
    One question: If I don’t have a stand mixer, but am a stubborn person, could I use an old fashioned hand-crank egg beater/mixer? Or would it not be the same?

  19. Emily

    yeast-baking scares the heck out of me! The only thing I don’t mess up is bobs red mill mixes, which are expensive and still a pain to mix. But santa is bringing a stand mixer, and I already have a scale.. i may have to try it! thanks and merry christmas!!

  20. Jeanene

    Would love to have the Red Star Yeast products! I enjoy reading your blog. Keep up the good work. Your daughter is adorable!

  21. Candy

    This looks awesome! I just made a GF pumpkin pie brioche with candied pecans that actually turned out (and it was my own made-up recipe), now I’m going to have to give this a try. Thank you so much for inspiring me to try new things and for giving us all tried and true awesome GF recipes!

  22. Kathy

    What a beautiful breakfast bread! Shauna, I’m hesitant to use milk powders. What role does the buttermilk have in this recipe? Can I leave it out or replace it with something?
    Merry Christmas!

  23. Maggie

    I would love to win pizza baking goodies! I’d love to make homemade pizza a part of my 2012 culinary goals.

  24. Chris Harrysson

    Can’t wait to try it! I’m I’m that ‘newborn year’ (4 months tomorrow!) and I need easy!

  25. Jessica

    yum! this looks great! my great uncle used to send fruitcake to my grandma every year at this time. I think I will make this in remembrance of them. Thanks for that.

  26. Rebecca

    I wish I could go home right now to make this! But I will be making it tonight without a doubt. I adore cardamom. I have missed making my orange-cardamom madeleines. I just can’t get them light enough. This cake-bread may just do the trick! I am will be bringing it to work tomorrow to share for the solstice.

    As for Red Star yeast you could say it is a family tradition — my Mother used it, my Grandmother used, now my daughter uses it and my granddaughter who is learning to bake with me is using it.

  27. Cheryl

    I love and Red Star year and cardamom and would love to win the prize. Your site is always such an inspiration to me. Happy holidays and thanks.

  28. Brie

    This recipe sounds delicious. I’ve been looking for something to replace the German stollen I always made for Christmas morning. Until I get up the courage to start converting that recipe, this should do nicely.

    I’m a little confused by this ingredient:
    “220 grams dried candied fruit, plus 1 another 30 grams“
    Does this mean 250 grams? I didn’t see anything about separating the fruit and putting it into the batter in two places, so I’m not sure why you’d written it this way. 30 grams of a different kind of candied fruit?

    Finally, I’d love to have the Red Star Yeast and other items! Free cooking toys are good!
    Brie

  29. Cynthia

    I love cardamon and miss it in breads, my Swedish grandparents always made cardamon bread for Christmas, this sounds great!

  30. Thankfully GF

    Jars of Red Star yeast remind me of my mother baking bread years ago.
    That wonderful smell when it is opened and combined with warm water!
    I have been reading this blog since its first year—it was one of the few things that popped up with an internet search for “gluten free” in those days before there was much information available about a GF life.
    It has been a joy and inspiration every since!
    Thank you for all you do!

  31. Ann

    Hey Shauna! I guess I am another asking you the same thing.…can you substitute ground flax for the psyllium? I am hoping Santa stuck the scale in the sleigh for me. I really want to try your recipes and that’s all I need to get going! Thanks for another fabulous addition to the GF mix! Merry Christmas to you.

  32. Chelsea

    This sounds SO DELICIOUS! At first I thought the candied grapefruit peel was going to go in the bread. That would be a nice tart change-up to the usual fruit options, no?

  33. Rinnie

    I can’t wait to make this!! Except that I want to make the candied grapefruit so it’ll take awhile! So lovely!

  34. dori

    Looks yummy! I had never thought to check out Red Star’s website for gluten free recipes-thanks for the tip! I can also recommend King Arthur’s Flour website for some good recipes.

  35. Marci

    Cardamom is the quintessential Christmas flavor, in my opinion and I’ve spent weeks trying to decide if I will indulge in the rolls I’ve enjoyed every Christmas morning of my life. If I make this, I can enjoy every bite without worrying about the consequences.

  36. Mandi

    Christmas time isn’t complete without fruit bread and this one looks so easy! I could also use a Red Star Yeast santa with those great supplies.

  37. Sarah

    Whoa. What is this candied grapefruit peel business? I have never heard of it before, and as I have been on a serious grapefruit roll here, I am quite excited. Is it a topping for something, or do you just eat it plain in all it’s grapefruity glory? Do tell! I have been eating grapefruit every day for breakfast, and the idea of candied grapefruit makes me very happy. Could someone please enlighten me?
    Thank you Shauna for everything you do for all of us who were just looking for recipes that we could eat, and wound up stumbling upon this gem of a site, which is so much more than just recipes, but rather heart, and soul.
    Happy Holidays to you and your family.

  38. Fran Heath

    As the mom of a newly gluten free 17 year old I have been combing the web for recipes and tips on how to cook GF. I have probably pinned more recipes from your site than any other! My daughter (and the rest of the family) are all enjoying your recipes and I just wanted to say thank you so much for all the work you put into perfecting and explaining. It probably doesn’t hurt that we are also from the Seattle area and like you just for that. :) I will be making this recipe to take the place of our traditional Stollen on Christmas morning and am very excited to have found something that she can eat but that still makes it feel like Christmas.

  39. tanya ci

    When I opened this post my husband was walking past. He saw the picture and said ‘that looks really good!’ I forsee fruit bread making in the near future!

    Thx for the contest too :)

  40. Pétra

    Wow you are busy! I managed 80 salted caramel macarones before I had to work on my sewing gifts. I hope to make some of your yummy treats next week. Thank you for the chance to win.

  41. Sami

    It looks yummy!. Thanks for a wonderful blog with wonderful recipes too. Have a wonderful Christmas and New Year with your family.

  42. nicole

    Sounds interesting. I have been searching for a good yeast dough recipe. Now I need to look into candied fruit. Thanks for a great blot Shauna.

  43. Emily

    I’m not really sure what you mean when your recipe calls for this measurement: 220 grams dried candied fruit, plus another 30 grams—Does this mean 250 grams?

    This is my “newborn” year too. I’ll be 2 months on Christmas Eve! Easy is an understatement for what I need right now.

    Happy Holidays to you and your beautiful family :)

  44. Allison

    Goodmorning my lovely friend,
    I read a bit of your post on burning a batch of granola… I have a recipe for you:
    2 apples (pulse in food processor or vitamix)
    3 1/2 c GF rolled oats
    1/2c GF AP flour
    1/3c Grapeseed Oil
    2/3c Agave
    1-2tsp GF Vanilla
    1tsp Cinnamon
    1/2 tsp Sea Salt
    1/2c Raisins
    1/2c Unsweeened Organic Coconut
    1/2c Seed Butter*
    1/4c Ground Golden Flax

    Preheat Oven to 325
    Thoroughly mix all ingredients and place in 9x13 baking pan. Bake until almost dried 1 — 1.5hrs. Stir every 15 — 20 min. Let cool and try not to devour the whole batch!!!…
    * I made my own seed butter using pumpkin seeds. I soaked them in salt water for 3-4hrs the day before and roasted them in a 275 degree oven until they were slightly puffed up and fragrant…then I ground them with grapeseed oil to get the consistency of creamy “peanut” butter. I added a small amount of honey to sweeten…but that it totally optional.

    Let me know if you decide to try the recipe I have been placing it in Mason Jars with a Red Ribbon around the neck and a recipe card attatched as Holiday Favors. I just want you to know that since moving/living out in the middle of nowhere, diagnosed with a gluten free/dairy free/soy free diet… you have been an inspiration and blessing. Merry Christmas to you and your family! If you lived closer I would bring a jar over :)

  45. SharonM

    I plan to use some features of your recipe along with features of the original recipe so I can use my bread machine since I don’t have a stand mixer.

  46. molly

    by GUM, that’s a handsome crumb!!

    really, anything that includes the word “cardamom” has me, hook, line and sinker. and although we candied orange peels this year, i’d entirely forgotten about grapefruit. now i’m hankering…

    have you had the simple syrup in a big glass of seltzer, icy and spritzy and just barely sweet? sometimes i think the syrup’s the best part.

    have a magnificent, wonderful Christmas, you three.

    xo,
    m

  47. Sarah

    This sounds great. Cardamom is one of my favorite flavors, you can never get enough in the winter.

    Merry Christmas and Happy New Year to your family!

  48. Candy

    Just got back from buying the fruit for this (no time or energy to even think about making it homemade, but I may try next year). I burned 2 large cookie sheets worth of organic bread cubes for stuffing the other day…UGH. It was so frustrating, but what can you do? I can only say I was slightly less perturbed because it was not GF (for a large group coming over) but still! Anyways, I’m writing because I have patiently been awaiting the “I CAN have eggs” post but I don’t think I’ve seen it yet. If you already explained that and I missed it, please forgive me! I try to keep up to date with your posts but being a homeschooling mama of 4 doesn’t allow for quite as much computer time as I might like!

  49. Mindy

    I’ve been wanting a new baked good for Christmas and this is just the ticket! My sister-in-law is new to being gluten free and I want to show her the possibilities. Since I’ve been gluten free for more than 2 years, I’m happy to guide her through the journey (she’s known for years that she needs to be gluten free but is only now getting serious about it). I don’t have candied fruit but I do have dates which I think would be perfect with the cardamom. I don’t have buttermilk powder either but I do have dried goat milk so will be trying that (I’m no longer casein intolerant but still mildly lactose intolerant and goat milk products work well for me). I will have to go get yeast though.….it’s been a long time since I’ve done anything with yeast.

    1. Mindy

      I did make this and served it for dessert at Christmas. It was well-liked, but it does need some tinkering. I’ve made a couple of baked good recipes from this site and I’ve come to the conclusion that since I live in the southwest, compared to the high humidity of Seattle, I need to reduce my baking times by a moderate amount. I should have probably taken the bread out at least 10 minutes sooner than I did (and I used the lowest time indicated in the recipe!).

      I used chopped dates instead of the candies (can’t do corn, so anything with corn syrup is out). The flavor was spot on but the texture wasn’t. I used a mixture of quinoa, amaranth, and sweet rice flour which produced a very dense bread. It was dry because it was over-cooked. Next time, and I plan on making this for New Year’s Day, I’m going to tinker with this (I always print out the recipe and make notes on what I did and what I think I need to change). Also, the temperature is really low in my house right now so I’ll be tinkering with ways to keep the dough warm while it rises (I’m going to try using the warming drawer of the oven). Even though the bread was too dry to keep eating, it had the texture of pannettone so I’m going to recycle it into a pannettone bread pudding! :D

      1. shauna

        Mindy, sorry to hear it didn’t work out the first time. But this is why I put the variable baking times. Baking is really about instinct too, so whenever you start to smell the baked good, start checking. Another reason the bread was dense and dry is the flours you chose. Quinoa and amaranth are both whole grain and very high in protein. They’re bound to be more dense here. That’s part of why I specified an AP flour, which is more white. But the bread pudding sounds great!

  50. Mchelle

    A bundt pan is something I should totally have — and I know I would use it! I am very excited for a new Years trip to Seattle (I am from Victoria, BC) to gather up some great GF finds south of the border.…and if you ship to Canada — i would love to be considered for the give away!

  51. Doriantake

    That looks a lot like my mother’s fruitcake :) I’ll be making yours this weekend! That giveaway is great — love the Red Star.

    ~M

  52. Jen

    Candied grapefruit sounds so good :) I think I may try to do food gifts next year. We already have enough stuff. Heard your interview on We’re about to be Friends. I enjoyed it!

  53. Anna

    Go Red Star — great giveaway!

    This fruit bread looks amazing… a delicious [gluten-free] take on a traditional fruitcake, perhaps!?

  54. Jamie M.

    This recipe looks fabulous, and I’m excited to try it, but probably not until after New Years. Like you mentioned, the time before the holidays just seems to evaporate until I’m stirring and baking into the wee hours the nights before and dashing out to the stores to buy something for those whose food I burned. :) Although I love it, just one year I’d like to have a thoughtful, meaningful time to bake food gifts for those I love. Maybe next year?

    Thanks again for sharing!

  55. Sue

    Thanks for saving our Christmas baking. 4 years of gluten free diet have decimated the desserts. We have especially missed making yeast breads. I’ll be making the cardamon fruit bread tonight. I hope your brioche recipe will be suitable for kolacky. If that works out, you will be our BFF.

  56. Marna Mortimore

    I was never a fan of fruitcake but this actually looks quite yummy! I love how easy it is to make, too! Thank you for sharing yet another wonderful recipe and for having this contest on here!

  57. Charr

    Since I live near and have seen you around a couple times, I wa sthinking I wish I could share my carmels with you.…I just cracked up when I saw you wrote about carmels.…I searched for a few years making different kinds until I found the best recipe. I made truffles and dipped them too…also marshmellows for the first time. I love to make edible gifts for Christmas. (I made vanilla and preserved lemons too but they won’t be done in time)

    I am glad for you — it is a good feeling to make your own gifts. BTW I have also enjoyed all the Lu pictures; so fun at that age this time of year.

    1. shauna

      Charr! I would love some of your caramels. But more, I would love if you would come say hi the next time you see me on the island!

      1. Charr Douglas

        I will certainly say hi if the opportunity is right…we actually did talk once. It was delightful as it
        always is over here.…aren’t people great here?

  58. Kelly

    I am going to make this with my daughter! The little pieces of fruit remind us of stained glass, so in our house we might name it stained glass caked. :) And, thanks for the tip…I WILL ask Santa for a scale. Right now the one I am using is somewhat of a barbie toy, as it only holds 1c of goods at a time. Merry Christmas & Happy New Year!

  59. Mary

    Wait a sec, are you trying to fool us with fruitcake that will actuallly be yummy!?! :) I wonder how this would work with just plain actual fruit pieces. Maybe a little less liquid? It will be fun to play!

  60. Stephanie

    May I just say that I love my scale more than any other thing in my kitchen? I also love making recipes with weights in grams. And finally, I would LOVE to win the Red Star Yeast package!

  61. Karin

    The bread looks wonderful! I can’t wait to try it. Could I use flax seed meal instead of the psyllium husk?

  62. sheree

    This looks so yummy that I can’t wait to try it. We are making candied orange peels and I used my dehydrator–NOT plugged in–racks to dry the peels. There is more air circulation on the dehydrator racks and the peels dry faster. Again, do not turn it on or it will mess up the candies. Ask me how I know ;D

    1. shauna

      Sheree, that’s funny. I used our dehydrator but I did turn it on, super low heat, for about an hour. Dried them up nicely. Any hotter and they would have been leather!

  63. Joanne C

    Shauna,
    Have a Merry Christmas and Happy New Year!!! I really enjoy your blog and cookbooks!!!! Best wishes to your family too.

  64. Marla

    I thank you for the time you put into this blog. Your loving energy truly shines through your words. Wishing you much joy and happy memories in the coming year.

  65. Kadee Barrett

    Shauna, you are so comfortable in the kitchen, making things work, in a way I hope I will be some day. Happy holidays to you and the family! This looks like a fantastic winter treat and a great substitute for fruitcake!

  66. Fran Joseph

    Thank you for all or your amazing recipes. Wishing you and your family a very merry, healthy and peaceful Christmas.
    Fran

  67. MaryBeth

    I just found this website. What an amazing story! I can’t wait to start trying some of these recipes!

  68. Morven

    I “met” you and your beloved at the library when I checked out “Gluten Free Girl and the Chef,” and it was instant “bawling my head off/laughing out loud” .… what a great read, terrific story and delicious recipes. So, of course, I HAD to have my own copy and have devoured it. Thank you for making this journey of Celiac-land as humorous as possible. Lord knows, there are times when laughing is hard, especially when you walk by a bakery and smell the fresh French bread. But, we can do this TOGETHER. Merry Christmas from Ohio to you and your family. You are a gift to so many of us.

  69. mendomamma

    Shauna,
    I just received my email from Jovial announcing that I was one of the winners of the Tuscan Villa Getaway.…I am out of my mind crazy excited! As I jump around my living room with tears of joy running down my face, my 7 year old son commented that I have completely lost it. I truly can’t imagine a more amazing combination: Italy, outstanding gluten free food and a chance to meet you and share in your expertise– UNREAL! Thank you for being a part of this offer and inspiring me to order from Jovial (which we LOVE) and enter the Getaway drawing. HORRAY!

  70. Jessica @ Hungrygems

    I totally agree that “cakebread” texture is quite an accomplishment. Heavy enough to hang out with the tough bread crowd but a moist, soft crumb to hang out with the sensitive cake brigade that attends all family festivities. Looks lovely.

  71. April

    I didn’t even think to ask for a food scale for Christmas, but my dear best friend got me one anyway!!!! So excited!!!

    Every year on January 6 (Three Kings Day or Epiphany), I make a King Cake and hide a baby Jesus inside. We leave our Christmas decorations up that long too. Anyway, this bread/cake looks VERY similar to what I had in southern Mexico several years ago. I will definitely be giving this a try!

  72. Jennifer in Cornwall

    Ahhh…this cake looks luscious! I can’t wait to try it. I will have no problem twisting open a few of my psyllium fiber capsules left over from many failed attempts at dieting, in order to make this cake. Somehow it seems like poetic justice to do so! Best wishes for an awesome 2012!

  73. Denise Rivers

    This reminds me of the fruitcakes my mom would make my dad every year at the holidays! Except this probably tastes delicious! One of my kindnesses for the new year (resolutions are so judgmental) is to bake more and try the ratio baking you write about in such a lovely fashion. I love your site Shauna and hope the new year brings you and your lovely family much hope and love and peace.

  74. Caryn

    This was amazing! Thank you so much for this recipe… I have been longing for something resembling the German kringlekuchens and Italian panettones I grew up with — and this is the first recipe where I feel like I now have a suitable new replacement. This will certainly become a family holiday tradition. Both sides of my German-Italian family loved it — even to the point of taking half the cake home with them. I need to make another just for myself!

    Blessings to you and your family in the new year!

    1. Caryn

      Just wanted to add that I did not have psyllium husk and we can’t do dairy or egg, so I substituted with a half packet of gelatin, 3 Tablespoons of ground flax meal, and 1/4 C warm water — and then let it gel up before whisking it into the mixture at the very end (in the “finishing the batter” section).

  75. April

    Shauna…just curious…what kind of candied fruit did you use in this? I see you candied grapefruit peel, but I see lots of other wonderful colors in your “cake bread.” I looked for candied fruit at my store, and everything I found had high fructose corn syrup *gasp* so I will likely be attempting to candy my own fruit.

    1. shauna

      April, we used a packaged candied fruit. It was gluten-free. I hesitated over the high fructose corn syrup too, but life’s short. I figured eating it once a year wouldn’t kill me!

  76. April

    You think like I do! LOL! I had sent my lovely husband into the store to get a dried/candied fruit mix and he came out and said he didn’t get one because he knows I don’t do HFCS. Gotta give the guy credit — my gluten, MSG and HFCS avoiding has made shopping harder when he goes for me — but I would’ve bought it too. Once can’t hurt!

  77. debbie

    How wonderful! This yummy cake-bread looks so delicious and moist, it is jumping right off of the screen at me!

  78. Darby

    First time reader, first time writer here…The last week has been a celiac-ical whirlwind of research for me, as my manager talks about her life as gluten-free, my brother declares his self-diagnosis, and my resolution to do a 6 week test on myself is nearing. I ran to the library & found the 3 celiac books I could get there; so glad yours was one of them* I also have seen your blog before, but now it is with determined and educated eyes! But first off I must say that in your book (1st one) your patience, dedication and insistence on creating amazing food for yourself and consequently for other GF people, made me smile for a long time** And the last chapter made me grin even longer because you showed the same patience, dedication and insistence on finding “the one” in your life & I have to say that for me, now at 40, you are really an inspiration.
    Now, as for this bread, it will be eaten on New Years* I am a cardamom fiend! Ever since having the Most delectable cardamom cookies, from a Persian cafe in San Jose, CA., one’s that almost melted in your viennese coffee, I will bake anything with cardamom now. If you happen to have a cookie recipe that may be close — but not as crumbly as a shortbread — this is what I need to try & recreate those gems*
    Also, I lived in Seattle for a short 4 months in 2006, but in that time I found the greatest bakeries on earth*, (besides the one I lived near in Berlin). Vegan, Gluten-free, wheat…so many bakeries, so many varieties, and most of the time I found I went back for the Vegan or GF items when I was eating everything. Just so glad you are adding to that legacy, you Washingtonians must have fine roasted blood flowing through your brains*

  79. Leilani

    This recipe looks really good, but everything is measured in grams. Yikes! Is it really necessary to weigh everything out? I don’t have a scale and don’t want to add to my already small counter space.

  80. Lorenda

    Please forgive me if you covered this and I didn’t catch it. Is the cardamom ground or whole? Not with the husks of course but as whole seeds. & if it is ground do you prefer your own to the store bought?
    This recipe looks amazing. Looking forward to the time it spends on my tongue.

  81. Candy@earthmamaglutenfree.blogspot.com

    Tried this recipe. Big hit exceptin’ the cardamom was a bit much for us. Will definitely decrease next time. I bought the candied fruit from the store but it tasted like poison (my darling husband returned it and told them “It’s not good even when it’s good.”) so I ended up using dried fruit instead and increased the sugar to 1/2 cup. I also cooked this in a bundt pan and the baking time was decreased by at least 5 minutes (40 minutes). Thanks for the great recipe! Actually for all your great recipes! Enjoy your break!!!

  82. MichelleC

    So far… Without a doubt finding this site learning from it and enjoying has been the best part of being gluten free. Thank you!