Go for Gluten-Free Cranberry Nut Bread

You will love the texture and the flavor of this delicious bread that you make in your bread machine. Take it with pride to any gathering, whether it's a meeting of people who can't eat gluten or a holiday party where you'll encounter all kinds of potluck contributions.

Cranberry Nut Bread

Preparation time: 20 minutes

Approximate cycle time: 1 hour and 20 minutes

Yield: 12 to 16 slices

Wet Ingredients

2 large eggs

1/2 cup orange juice

3 tablespoons vegetable oil

Dry ingredients

2/3 cup bean flour

2/3 cup rice flour

1/2 cup tapioca flour

1/4 cup arrowroot powder

1/2 cup sugar

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Grated rind of 1 orange

1 cup dried cranberries

1/2 cup coarsely chopped pecans

1. Be sure that all the ingredients are at room temperature.

2. Combine the wet ingredients and pour them into the bread-machine baking pan.

3. Measure the dry ingredients, including the yeast, and mix well to blend. Place them in the pan.

Place the pan in the bread machine.

Select the Cake or Quick Bread cycle and press Start.

Don't confuse the Quick Bread cycle with another short cycle, like the Rapid cycle. The Quick bread cycle has no rising time. Quick breads use baking powder and/or baking soda, which leavens in a chemical reaction to moisture and heat that occurs once you start baking the bread.

When the bread is completely baked, take the pan out of the machine and place the pan on a wire rack. Do not take the bread out until ten minutes have passed. This allows the structure of the bread to firm up so that it won't fall apart when you remove the bread from the pan.

Per serving: Calories 210; Protein 4g; Carbohydrates 32g; Dietary fiber 2g; Total fat 7g; Saturated fat 0.5g; Cholesterol 35mg; Sodium 100mg.

If you know that your body simply can't tolerate wheat-based bread, you'll appreciate your bread machine even more than you used to. Thanks to the bread machine, you can have breads made with flours other than wheat, oats, barley, and rye. Of course, these gluten-free breads feel and taste different than traditional, wheat-flour breads, but they are quite good and they're good for you.

  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus
Advertisement

Inside Dummies.com

Dummies.com Sweepstakes

Win $500. Easy.