This is one of my favorite breakfast breads. The original recipe (I can't remember where it's from) called for butter, yogurt and wheat germ but palm shortening, coconut milk yogurt and rice bran work equally well. The rice bran makes the end result ever so slightly dense, in a good way. I've also substituted nut meal for the rice bran and that works well too, making the end result ever so slightly lighter than the rice bran. Either way, this bread tastes great.
1/3 cup palm shortening
1 cup sugar
1 tsp. orange extract
1 tsp. grated orange rind
6 oz. coconut milk yogurt
1 2/3 cups GF flour blend (All Purpose Rice or All Purpose Sorghum work well)
1/2 cup rice bran
1 tsp. xanthan gum
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
Preheat oven to 350 degrees. Grease an 8 inch loaf pan with cooking spray, set aside.
Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add the orange extract, orange rind and coconut milk yogurt and mix until well blended. Set aside.
Sift together the flour blend, rice bran, xanthan gum, baking soda, salt and cinnamon. Stir the dry mixture into the wet mixture and stir until well combined.
Scrape the batter into the prepared loaf pan. Bake for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan 5 minutes before turning out onto a wire rack to cool completely.