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Gluten Free Brown Rice and Cranberry Bread

bread image
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
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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.
  • 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.

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