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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.
Yield 1 (9×5-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 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.
Notes
Get Bread Machine Method here.
Review & Comments
Donna Pierangeli | •
I love how the bread came out. Could I omit cranberries to make it less sweet?
Hi Donna – We’re glad to hear that you are enjoying this recipe. Yes, you can leave the cranberries out.
Happy baking!
Glenda | •
I am allergic to Soy. What can i substitute for the soy flour in this recipe?
Hi Glenda – You can substitute another gluten-free flour in place of the soy flour.
Happy baking!