Gluten-Free Cranberry Walnut Bread

Ingredients

• 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch) 2 cups gluten-free all-purpose flour blend (ensure it contains rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 0.5 cup dried cranberries 0.5 cup dried cranberries
• 0.5 cup chopped walnuts, lightly toasted 0.5 cup chopped walnuts, lightly toasted
• 1 cup warm milk (dairy or non-dairy) 1 cup warm milk (dairy or non-dairy)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil 3 tbsp melted unsalted butter or neutral oil
• 0.25 cup granulated sugar 0.25 cup granulated sugar

Instructions

1. 1

   In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt for about 30 seconds until thoroughly combined and aerated. This ensures even distribution of leavening agents.

2. 2

   In a separate medium bowl, whisk together the warm milk, room temperature eggs, melted butter or oil, and granulated sugar until smooth and well incorporated. The mixture should be uniform in color and consistency.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thick and slightly sticky, which is typical for gluten-free baking.

4. 4

   Gently fold in the dried cranberries and toasted chopped walnuts until they are evenly distributed throughout the batter. Ensure no large pockets of fruit or nuts remain clumped together.

5. 5

   Spoon the batter into a greased and floured (with GF flour) loaf pan or line it with parchment paper. Smooth the top with your spatula. Bake in a preheated oven at 375°F (190°C) for approximately 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.