Cranberry Bread
Recipe from the Celiac Sprue Association website. The original can be found at: http://www.csaceliacs.... From the CSA website: "Excellent. Firm, moist, flavorful, freezes well; somewhat time-consuming to make but very tasty. Tester used a metal loaf pan, which worked fine. For high (Denver) altitude: add approximately 5 minutes to baking time."
Ingredients
- 2 cups gluten-free flour mix
- 1 teaspoon salt
- 5 teaspoons baking powder
- 2 teaspoons Xanthan gum
- 6 Tablespoons margarine
- 1/2 cup sugar
- 3 eggs, separated
- 1/2 Tablespoon grated orange rind
- 3/4 cup orange juice (fresh squeezed)
- 1 cup cranberries, halved
Directions
- Step 1
Prepare cranberries, orange rind and orange juice.
- Step 2
Grease and flour an 8 x 4 1/2 x 2 1/2 inch glass loaf pan.
- Step 3
Preheat oven to 360 degrees.
- Step 4
Thoroughly combine flour mix with salt, baking powder, and Xanthan gum.
- Step 5
Cream sugar and margarine add egg yolks and mix.
- Step 6
Add flour and grated orange rind alternately with orange juice to egg mixture, mixing well after each addition.
- Step 7
Fold in cranberries, then fold in beaten egg whites.
- Step 8
Bake 50 minutes at 360 degrees.
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- Prep. Time: Not provided
- Cook. Time: Not provided
- No serving information
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This site is intended for informational purposes and is not a substitute for medical advice. Only eat foods after reading their labels and considering your dietary needs.