Cranberry-Flax Bread
Ingredients
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (100° to 110°)
- 4.6 ounces brown rice flour (about 1 cup) ⓘ
- 3.4 ounces millet flour (about 3/4 cup) ⓘ
- 2.6 ounces potato starch (about 1/2 cup) ⓘ
- 2.3 ounces cornstarch (about 1/2 cup) ⓘ
- 0.9 ounce flaxseed meal (about 1/4 cup) ⓘ
- 2 teaspoons xanthan gum ⓘ
- 3/4 teaspoon salt ⓘ
- 3/4 cup 1% low-fat milk ⓘ
- 1/4 cup non-dairy buttery spread (such as Earth Balance), melted and cooled ⓘ
- 2 large eggs, lightly beaten ⓘ
- 3/4 cup sweetened dried cranberries ⓘ
- 3/4 cup chopped walnuts ⓘ
Instructions
- Dissolve yeast in 1/2 cup warm water in a small bowl; let stand 5 minutes.
- Weigh or lightly spoon flours, potato starch, cornstarch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, flaxseed meal, xanthan gum, and salt in a large bowl, stirring with a whisk. Add yeast mixture, milk, buttery spread, and eggs; beat with a mixer at low speed until blended. Fold in cranberries and walnuts.
- Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 2 hours or until dough has risen almost to top of pan.
- Preheat oven to 400°.
- Bake at 400° for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.
Nutrition & Diet Analysis (per serving)
1024
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).