Hands-on Time
15 Mins
Total Time
2 Hours 55 Mins
Yield
Serves 16 (serving size: 1 slice)

How to Make It

Step 1

Dissolve yeast in 1/2 cup warm water in a small bowl; let stand 5 minutes.

Step 2

Weigh or lightly spoon flours, potato starch, cornstarch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, flaxseed meal, xanthan gum, and salt in a large bowl, stirring with a whisk. Add yeast mixture, milk, buttery spread, and eggs; beat with a mixer at low speed until blended. Fold in cranberries and walnuts.

Step 3

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 2 hours or until dough has risen almost to top of pan.

Step 4

Preheat oven to 400°.

Step 5

Bake at 400° for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.

Gluten-Free Baking

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