GLUTEN-FREE CRANBERRY BREAD
This bread is best when made with "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but any all-purpose gluten-free flour mix that uses mostly rice flour can be used as long as it contains xanthan or guar gum. Eat it warm, or toast individual slices and serve with butter.
Provided by Whats Cooking
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 170.2, Fat 8.9, SaturatedFat 5.4, Cholesterol 57, Sodium 273.7, Carbohydrate 21.8, Fiber 0.7, Sugar 19.6, Protein 1.6
GLUTEN FREE CRANBERRY WALNUT BREAD
One of my Thanksgiving favorites - gluten free, dairy free cranberry nut bread. http://www.elanaspantry.com/breads/cranberry-walnut-bread/
Provided by Elanas Pantry
Categories Breads
Time 1h5m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 9
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.
GLUTEN FREE CRANBERRY FRUIT NUT BREAD
Make and share this Gluten Free Cranberry Fruit Nut Bread recipe from Food.com.
Provided by JanaBird
Categories Quick Breads
Time 45m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94.4, Fat 4.3, SaturatedFat 0.7, Cholesterol 11.6, Sodium 223.5, Carbohydrate 14, Fiber 0.6, Sugar 12.8, Protein 1
GLUTEN FREE CANDIED CRANBERRY-ROSEMARY WALNUT CRUMBLE
When Brooklyn mom Silvana Nardone's son was diagnosed with gluten intolerance at the age of 10, the food editor and bakery owner didn't want to cook foods that were just similar to his favorite dishes. "He knew what everything should look and taste like,'' says Ms. Nardone, author of "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals." "I wanted everything to look and taste the same as the original.'' Your holiday guests won't miss the gluten when they try this fruity walnut crumble. "There is something about kids and their brutal honesty that has made my gluten-free cooking and baking taste better,'' Ms. Nardone says.
Provided by Tara Parker-Pope
Categories dessert
Time 50m
Yield Serves 6.
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
- Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
- Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 224 milligrams, Sugar 22 grams, TransFat 0 grams
GLUTEN-FREE CRANBERRY WALNUT MUFFINS
A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.
Provided by amdolinar
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Place milk and vinegar in a small bowl; stir and set soured milk aside.
- Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
- Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g
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