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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Recipe Summary

hands-on:
15 mins
total:
2 hrs 55 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • Preheat oven to 400°.

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

Source

Gluten-Free Baking

Nutrition Facts

189 calories; fat 8.3g; saturated fat 1.4g; mono fat 2.3g; poly fat 4g; protein 3.8g; carbohydrates 25.8g; fiber 2.8g; cholesterol 24mg; iron 0.7mg; sodium 152mg; calcium 24mg.
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