An Allergen-Free Holiday - Allergen-Free Cranberry Bread

I usually only make cranberry bread during the holidays, when it’s easy to find fresh organic cranberries. Then I load up on cranberries and make extra loaves of this great bread to freeze and eat throughout the winter.

I really like the combination of oat flour and rice flours in this bread, but you can substitute your favorite flours. I serve it on Thanksgiving, and then we have the leftovers for breakfast the next day.

Allergen-free Cranberry Bread

Ingredients:

1 cup oat flour
¾ cup rice flour
½ cup sweet rice flour
1 ½ tsp baking soda
1 tsp salt
½ tsp xantham gum
2 tbsp softened Earth Balance
¾ cup honey
1 cup orange juice
1 cup fresh cranberries, chopped

Directions:

1. Stir together dry ingredients.
2. In mixer combine Earth balance, honey, and orange juice. Mix on medium for two minutes.
3. Add in cranberries, and mix for another minute.
4. Gradually add in flour blend, mixing on medium speed until all ingredients are combined.
5. Transfer immediately to greased loaf pan.
6. Bake at 350 degrees for 45 minutes until toothpick comes out clean.

Tips:

Always mix xantham gum in thoroughly with dry ingredients.
You may substitute 1 ¼ cups of your favorite gluten-free flour blend for the rice flours. If you use a flour blend that contains xantham gum, eliminate the ½ tsp of xantham gum.
Make your own oat flour from gluten-free oats in your food processor or blender is gluten-free oat flour is not available.
Try cranberry honey if you can find it.

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For more holiday recipe ideas, download The Allergen-Free Holiday Cookbook from Smashwords. I recommend the PDF format so you can print it out and take notes. Use Smashwords coupon code “AA48Y” to get the book for free through year-end. If you like it, I’d appreciate it if you post a review on Smashwords!