Gluten Free Cranberry Bread - Karina's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup sorghum flour1 cup tapioca starch (sometimes called tapioca flour)1/2 cup almond flour or millet flour2 teaspoons baking powder1/2 teaspoon baking soda3/4 teaspoon xanthan gum1/2 teaspoon fine sea salt2 teaspoons cinnamon1/4 teaspoon nutmeg1 cup brown sugar, packed1 cup applesauce or plain yogurt1/3 cup light olive oil or Canola oil1 free-range organic egg white, or egg replacer (1/8 cup liquid)2 teaspoons bourbon vanilla1 cup of fresh or frozen cranberries (thawed), chopped1/2 cup chopped walnuts or pecans
In a large mixing bowl, whisk together the sorghum flour, tapioca starch, almond flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg. Add in the brown sugar.
Add the applesauce (or yogurt), oil, egg white or egg replacer, and vanilla. Beat to combine and continue to beat on medium high until the batter is smooth- about a minute or two.
Add in the chopped cranberries and nuts, and stir by hand to distribute evenly.
Scrape and spoon the batter into the prepared loaf pan and using a small silicone spatula, even out the top of the loaf.
Bake in the center of a preheated oven until the top is golden and firm, yet feels slightly springy. This may take anywhere from 55 to 60 minutes. It took 60 minutes for my cranberry bread to bake- I think it was because the cranberries were still quite cold. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or stickiness.
Note on the pan: I use a ceramic loaf pan- if you are using a metal bread pan, you may need to adjust baking time- check sooner for doneness. Dark metal pans bake gluten-free breads faster on the outside.
Place the pan on a wire rack to cool a bit. When the loaf has cooled enough to handle (and not too fragile) loosen both ends from the pan with a thin knife and using the long sides of the parchment paper, grip and lift the loaf up out of the pan and set it on the wire rack to continue cooling. This keeps it from steaming in the hot pan and getting soggy.
Makes 8-10 slices. Nutrition calculated on 10, applesauce and pecans.
Number of Servings: 10
Recipe submitted by SparkPeople user BAILEYS7OF9.
Add the applesauce (or yogurt), oil, egg white or egg replacer, and vanilla. Beat to combine and continue to beat on medium high until the batter is smooth- about a minute or two.
Add in the chopped cranberries and nuts, and stir by hand to distribute evenly.
Scrape and spoon the batter into the prepared loaf pan and using a small silicone spatula, even out the top of the loaf.
Bake in the center of a preheated oven until the top is golden and firm, yet feels slightly springy. This may take anywhere from 55 to 60 minutes. It took 60 minutes for my cranberry bread to bake- I think it was because the cranberries were still quite cold. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or stickiness.
Note on the pan: I use a ceramic loaf pan- if you are using a metal bread pan, you may need to adjust baking time- check sooner for doneness. Dark metal pans bake gluten-free breads faster on the outside.
Place the pan on a wire rack to cool a bit. When the loaf has cooled enough to handle (and not too fragile) loosen both ends from the pan with a thin knife and using the long sides of the parchment paper, grip and lift the loaf up out of the pan and set it on the wire rack to continue cooling. This keeps it from steaming in the hot pan and getting soggy.
Makes 8-10 slices. Nutrition calculated on 10, applesauce and pecans.
Number of Servings: 10
Recipe submitted by SparkPeople user BAILEYS7OF9.
Nutritional Info Amount Per Serving
- Calories: 349.9
- Total Fat: 15.4 g
- Cholesterol: 21.3 mg
- Sodium: 177.9 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 2.6 g
- Protein: 4.6 g
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