Eosinophilic Esophagitis Friendly Gluten Free Cranberry Bread
Total time1 hr 35 min
Prep time15 min
Cook time1 hr
5.0(27)
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Learn more →Ingredients
10 servings
- 2 cups gluten free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ⅓ cup neutral oil (such as canola or vegetable oil)
- 1 tbsp orange zest (from about 1 large orange)
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries, halved
- ½ cup chopped walnuts or pecans (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, and cinnamon until evenly combined.
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