One thing in the last 40 years has remained constant for the holidayseason. Cranberry bread. With chunks of real cranberries and a taste of orange… it’s delicious enough to give as presents to the neighbors. The challenge of making it gluten free so that I can continue the tradition? – not much fun to have to convert the recipe… but it still tastes great. Just like always.
Cranberries were grown in mass quantities very near to where I grew up, so I know that there are a million and one ways to use cranberries. Most recipes use canned cranberry sauce, this one uses fresh berries.
This is one delicious result of trying to get rid of extra cranberries.
- 1 C chopped fresh cranberries // or Craisins if you must //
- 1/2 C brown sugar
- 1/2 C white sugar
- 2 tsp xanthan gum
- 1 tsp salt
- 1/2 tsp soda
- 1 1/2 tsp baking powder
- 2 T oil
- 1 egg (replaced with 1 T flax meal and 3 T hot water)
- 3/4 C orange juice
- 2 C GF flour mix //I used 1 C brown rice flour and 1/3 C sweet rice flour, and 2/3 C potato starch//
(1/3 c millet flour, 1/3 C sorghum flour, 2/3 C potato starch, 2 T potato FLOUR, 2/3 C brown rice flour)
Mix batter and fold in chopped cranberries. Spoon into pans. Bake for an hour at 350. Let cool before removing from pan.
(I used tiny loaf pans and baked them for 50 minutes)
These also bake up as yummy muffins just fine. Cupcake size- 23-25 mins. mini-cupcake size 15-18 min –