Recipes > Gluten Free Brown Rice and Cranberry Bread Find A Store 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. Yield 1 (9×5-inch) loaf Print Recipe Pin Recipe 0 Reviews IngredientsWet Ingredients3 large eggs, slightly beaten (room temperature)1 teaspoon cider vinegar3 teaspoons canola oil1 1/2 cups water (room temperature)Dry Ingredients3 cups brown rice flour1/4 cup soy flour1 tablespoon xantham gum1 1/2 teaspoons table salt3 tablespoons sugar1 tablespoon egg replacer (optional)1/2 cup dry milk2/3 cup dried cranberries1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast InstructionsPrepare pan: Grease a 9×5-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. NotesGet Bread Machine Method here. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
