This is one of the first quickbread receipes we loved back when we were avoiding wheat (along with several other foods). We aren't avoiding nearly as much these days, but I still like this recipe.
Cranberry Bread (from the Sophie Safe cookbook):
3 Cups oat flour
1 Cups sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 Tablespoons oil
3/4 Cups orange juice
1 1/2 tsp apple cider vinegar
1 Cup cranberries (roughly chopped)
Mix dry ingredients. Add wet ingredients. Stir in cranberries by hand. Pour into greased loaf pan. Bake at 350 for one hour.
Note: This recipe is naturally vegan and soy free. It is easily gluten free if you use gluten-free oat flour.