Gluten Free Cranberry Walnut Bread Recipes

CRANBERRY WALNUT BREAD (NO KNEAD)

Steps:

• Add flour, yeast and salt to large bowl (large enough for dough to double), stirring yeast into one portion of flour, salt the other, then stir together. Toss cranberries and walnuts and stir well to coat in the flour mixture.
• Pour honey into warm water and stir to combine. Pour honey water into flour mixture. Stirring to combine, it will be sticky, that's okay!
• Cover the bowl with plastic wrap, placing bowl in a draft-free , warm spot for at 12-18 hours (yes, hours!). I place in my oven, with a tea towel over the top of the plastic wrap.
• NEXT DAY | Once the dough has risen, and place a piece of parchment paper on the counter and dust with flour; with floured hands, gently scrape the dough away from the bowl and onto the parchment paper, the dough will be stringy and sloppy.
• Gently shape the dough into a round or oval shape. It will feel different than other breads, kind of fluid, that's alright it lends to the rustic look. Cover the shaped dough with a piece of plastic wrap (sprinkle a little flour on top of your dough if it's still really sticky) and then with a tea towel. Let rise for another 45 minutes.
• While dough is doing second rise, adjust your oven rack so that the dutch oven sits several inches above the bottom, but still has plenty of clearance on the top. PLACE DUTCH OVEN with LID INSIDE THE OVEN TO HEAT WITH THE OVEN. Preheat oven to 450 degrees F.
• Remove the plastic wrap, don't worry if it doesn't look like the dough has risen too much, it will puff up once it hits the heat of the oven.
• CAREFULLY (it's really hot!) remove the pot from the oven, set the lid to the side and using the excess parchment paper as a sling, gently transfer bread dough to the dutch oven, cover with lid (it's hot too!) and place back in hot oven for 30 minutes -- no peeking!! This is when the crispy crust develops. See notes if bottom burns below.
• After 30 minutes, remove the lid (remember it's still hot!), baking for another 15 minutes. Place on wire rack to cool completely. You can leave it in the pot, I prefer to remove it using the parchment and cool on a wire rack. If desired, brush or drizzle with a little extra honey, while warm.
• Resist cutting into the bread until it has mostly cooled, breads continue to bake while cooling and if you cut into it too soon it could make it gummy inside.
• *A great way to make sure your yeast is active, is to dissolve ½ teaspoon of sugar (or in this case honey) into ½ cup of warm water (between 110-120 degrees), stir in ½ teaspoon of yeast and allow to sit for 5-10 minutes.
• This is called proofing, after 10 minutes, it should be light and bubbly and smelly yeasty.
• If doesn't do the above, the yeast is "gassed" and won't do its job.
• I store my yeast in the fridge as I use it all the time, it will last even longer if store in the freezer.
• For more information read this article from King Arthur Baking outlines how to test yeast, baking powder and baking soda.

GLUTEN-FREE CRANBERRY BREAD

Steps:

• Preheat oven to 350°F Grease a large loaf pan.
• Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
• Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
• Allow to cool slightly in loaf pan before inverting onto cooling rack.

GLUTEN FREE CRANBERRY-GINGER-NUT BREAD

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9x5x3-inch loaf pan with cooking parchment paper; spray bottom and sides with gluten-free cooking spray. Set aside.
• In medium bowl, stir muffin mix, water, oil, eggs and ginger until blended. Stir in cranberries and walnuts until just combined. Pour batter into loaf pan.
• Bake 55 to 65 minutes or until golden brown and toothpick inserted in center comes out clean. Cool loaf in pan 10 minutes; use parchment to remove loaf from pan and transfer to cooling rack. Cool completely, about 2 hours. Wrap tightly, and store at room temperature.

GLUTEN FREE CRANBERRY FRUIT NUT BREAD

Steps:

• preheat oven to 350.
• Prepare cranberries, nuts and orange peel and set aside.
• Mix together dry ingredients in a large bowl.
• Cut in shortening.
• Add juice, egg and peel and mix until moist.
• Fold in cranberries and nuts.
• Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out clean.
• Cupcakes: makes 16. Bake 15 minutes or until golden brown.
• I do not wrap due to the gluten free flour, best if kept at room temperature.

GLUTEN FREE CRANBERRY WALNUT BREAD

Steps:

• In a medium bowl combine coconut flour, salt and baking soda.
• In a large bowl blend eggs, grapeseed oil, agave and vanilla.
• Blend dry ingredients into wet, then fold in cranberries and walnuts.
• Pour batter into a greased loaf pan.
• Bake at 350° for 50 minutes.
• Cool and serve.