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Gluten Free Brown Rice and Cranberry Bread

Gluten-free bread studded with dried cranberries. Baked in a loaf pan, slice and serve warm or toasted with butter.
bread image
Yield 1 (9x5-inch) loaf

Ingredients

Wet Ingredients

  • 3 large eggs, slightly beaten (room temperature)
  • 1 teaspoon cider vinegar
  • 3 teaspoons canola oil
  • 1 1/2 cups water (room temperature)

Dry Ingredients

  • 3 cups brown rice flour
  • 1/4 cup soy flour
  • 1 tablespoon xantham gum
  • 1 1/2 teaspoons table salt
  • 3 tablespoons sugar
  • 1 tablespoon egg replacer (optional)
  • 1/2 cup dry milk
  • 2/3 cup dried cranberries
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Instructions

  • Prepare pan: Grease a 9x5-inch loaf pan; set aside.
  • In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.
  • In a medium bowl, whisk together all dry ingredients until thoroughly combined.
  • With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan. Cover; allow to rise approximately 1 hour.
  • Preheat oven to 375°F.
  • Bake for 45 to 60 minutes; use a toothpick to test for doneness. When baking is complete, remove pan from oven and wait for 10 minutes before removing bread from pan. Cool on wire rack before slicing.

Notes

Get Bread Machine Method here.