Dolce Mangia
Sweet Eats
Cranberry Walnut Bread - GF
2 c brown rice flour mix*
1 c granulated sugar
2 t baking powder
½ t baking soda
¾ t xanthan gum
1 t salt
¼ c shortening
½ c plus 2 T fresh orange juice
1 egg, beaten slightly
½ c shelled walnuts, coarsely chopped
2 c fresh cranberries, coarsely chopped
1 T fresh grated orange rind

Preheat oven to 350°F. Grease and very lightly flour a 9 x 5 inch loaf pan (use white rice flour).
Sift flour, sugar, baking powder, baking soda, xanthan gum, and salt into large mixing bowl of electric mixer. Turn mixer to medium–low and blend in shortening until mixture resembles fine cornmeal. Pour in orange juice and egg and combine just until moistened. Fold in walnuts, cranberries, and orange rind.

Pour batter into the prepared pan and bake for 55–60 minutes, or until a knife inserted in center comes out clean. Remove bread from oven and cool in pan for 10 minutes. Remove bread from pan after 10 minutes and cool completely on rack. Wrap in plastic wrap and chill before cutting. (Can be stored in refrigerator for 1 week or frozen up to 5 weeks).
*Brown Rice Flour Mix
2 cups brown rice flour
(extra finely ground)
2 parts
2 cups
6 cups
2/3 cup potato starch
2/3 part
2/3 cup
2 cups
1/3 cup tapioca flour
1/3 part
1/3 cup
1 cup
Time: 2 hours   Makes: 1 loaf

This is an Annalise Roberts' recipe from Gluten-Free Baking Classics
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