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Cranberry-Flax Bread

Hands-on time 15 mins
Total time 2 hrs, 55 mins
Yield Serves 16 (serving size: 1 slice)
Filled with cranberries, walnuts, and flaxseed meal, this bread offers a strong combination of antioxidants, lignans, fiber, and omega-3 fatty acids, all in one delicious package. Toast it for breakfast or stack your slices with your favorite meats and cheeses.

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/2 cup warm water (100° to 110°)
  • 4.6 ounces brown rice flour (about 1 cup)
  • 3.4 ounces millet flour (about 3/4 cup)
  • 2.6 ounces potato starch (about 1/2 cup)
  • 2.3 ounces cornstarch (about 1/2 cup)
  • 0.9 ounce flaxseed meal (about 1/4 cup)
  • 2 teaspoons xanthan gum
  • 3/4 teaspoon salt
  • 3/4 cup 1% low-fat milk
  • 1/4 cup non-dairy buttery spread (such as Earth Balance), melted and cooled
  • 2 large eggs, lightly beaten
  • 3/4 cup sweetened dried cranberries
  • 3/4 cup chopped walnuts
  • Cooking spray

Nutrition Information

  • calories 189
  • fat 8.3 g
  • satfat 1.4 g
  • monofat 2.3 g
  • polyfat 4 g
  • protein 3.8 g
  • carbohydrate 25.8 g
  • fiber 2.8 g
  • cholesterol 24 mg
  • iron 0.7 mg
  • sodium 152 mg
  • calcium 24 mg

How to Make It

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

  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.

  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.

  4. Preheat oven to 400°.

  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