Many Americans have moved away from foods that contain gluten, like wheat, rye, and barley, due to celiac disease. If you are looking for some delicious breakfast dishes that are also gluten-free, look no further. Cranberry Nut Bread is a fresh and gluten-free take on a breakfast bread!
Ingredients:
- 1 ⅓ cups brown rice flour
- 3 ⅓ tbsp. tapioca flour
- 7 tbsp. potato starch
- 1 cup granulated sugar
- 2 tsp. baking powder
- 2/3 tsp. xanthan gum
- ¾ tsp. salt
- ½ tsp. baking soda
- ¼ cup coconut oil
- ⅔cup fresh orange juice
- 1 large egg, slightly beaten
- 2 cups fresh cranberries, coarsely chopped
- ½ cup shelled walnuts, coarsely chopped
- 1 tbsp. grated orange rind
- Granulated sugar (optional topping)
Directions:
- Preheat oven to 350 degrees and position rack in center.
- Spray a 9-by-5-inch loaf pan with cooking spray.
- Mix flours, potato starch, sugar, baking powder, xanthan gum, salt, and baking soda in a large bowl with an electric mixer.
- Blend in coconut oil until mixture resembles fine cornmeal.
- Blend orange juice with egg and add dry ingredients. Mix until just moistened.
- Fold in cranberries, walnuts, and orange rind.
- Pour batter into pan and sprinkle with sugar (optional).
- Bake for one hour or until a knife inserted in the center comes out clean.
- Cool for 10 minutes, then remove from pan and serve. Serves 12.
PER SERVING: Calories–250, fat–9 g, saturated fat–4.5 g, cholesterol– 15 mg, sodium–290 mg, carbohydrates–43 g, fiber–2 g, protein–3g
Recipe from the StayWell Company, LLC