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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



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


  • 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.


Get Bread Machine Method here.

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Review & Comments

Donna Pierangeli | Reply

I love how the bread came out. Could I omit cranberries to make it less sweet?

Red Star Yeast | Reply

Hi Donna – We’re glad to hear that you are enjoying this recipe. Yes, you can leave the cranberries out.
Happy baking!

Glenda | Reply

I am allergic to Soy. What can i substitute for the soy flour in this recipe?

Red Star Yeast | Reply

Hi Glenda – You can substitute another gluten-free flour in place of the soy flour.
Happy baking!

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