Low FODMAP Gluten Free Cranberry Bread

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

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Ingredients

10 servings

2 cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¾ cup granulated sugar
2 large eggs
½ cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tbsp orange zest (from about 1 large orange)
2 tbsp fresh orange juice
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2/3 teaspoon per serving, so it is likely fine.
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries, halved
Ingredient note
A serving of up to about 1/2 cup of cranberries is low in FODMAPs. This recipe contains only about 2 1/2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cranberries, please tap it and change its rating to Red.
½ cup chopped walnuts or pecans (optional)

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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