Cranberry Nut Bread - Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
1 1/2 cups Sorghum Flour1/2 cup Tapioca Flour1/2 cup Cornstarch1/2 cup Brown Rice Flour3 tsp Baking powder3 tsp baking soda1 tsp salt3 tsp Guar Gum3 Tbs butter (melted)2 eggs lightly beaten1/2 cup of orange juice1 Tbs dried orange rind1 cup of water3/4 cup Sugar1 1/2 cup Pecans (chopped)1 1/2 cup Cranberries (halved)
Preheat oven to 350°F
Half fresh cranberries, and chop pecans - set aside
grease 2 9" baking loaf pans, and dust with brown rice flour
Combine dry ingredients and wisk together to blend well
Melt butter add other wet ingredients, sugar and mix.
Beat in flour mixture until all clumps are gone. When smooth add pecans and cranberries, blend well.
Spoon into loaf pans. Dough will be very stiff
Bake for 45 min, or until knife inserted comes out clean.
Cool for 5 minutes, then remove from pan and set to cool.
Serve warm or at room temp.
Serving Size: Makes 16, 1 inch slice servings from 2 9" loaves
Number of Servings: 16
Recipe submitted by SparkPeople user ENGLISHWIFEY.
Half fresh cranberries, and chop pecans - set aside
grease 2 9" baking loaf pans, and dust with brown rice flour
Combine dry ingredients and wisk together to blend well
Melt butter add other wet ingredients, sugar and mix.
Beat in flour mixture until all clumps are gone. When smooth add pecans and cranberries, blend well.
Spoon into loaf pans. Dough will be very stiff
Bake for 45 min, or until knife inserted comes out clean.
Cool for 5 minutes, then remove from pan and set to cool.
Serve warm or at room temp.
Serving Size: Makes 16, 1 inch slice servings from 2 9" loaves
Number of Servings: 16
Recipe submitted by SparkPeople user ENGLISHWIFEY.
Nutritional Info Amount Per Serving
- Calories: 258.1
- Total Fat: 11.6 g
- Cholesterol: 28.8 mg
- Sodium: 499.4 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.2 g
- Protein: 4.3 g
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