Gluten-Free Cranberry Yogurt Bread
Bursting with flavor, this sandwich bread is slightly tangy. This recipe can be made egg-free; see instructions.
1 cup white rice flour
¾ cup brown rice flour
½ cup tapioca starch/flour
½ cup potato starch (not potato flour)
¼ cup cornstarch
½ cup dry milk powder or dry potato flakes, optional
2 tablespoons sugar
1 teaspoon salt
1 tablespoon xanthan gum or guar gum
1 tablespoon active dry yeast
1 (14-ounce) can whole berry cranberry sauce
3 large eggs, room temperature
½ cup plain yogurt of choice or mayonnaise
½ cup water, warm to touch
¼ cup shredded Swiss cheese or dairy-free Swiss cheese, optional
1. Grease an 8½x4½-inch loaf pan.
2. In the bowl of a stand mixer, blend together rice flours, tapioca starch/flour, potato starch, cornstarch, milk powder (if desired), sugar, salt, xanthan gum and yeast.
3. Strain cranberry sauce to get ½ cup cranberries and ½ cup juice.
4. In a medium bowl, mix together eggs, yogurt, water, cranberries, cranberry liquid and cheese (if desired).
5. With mixer on low speed, add wet mixture to dry ingredients. When ingredients are moistened, increase mixer speed to medium-high, scraping down the sides of the bowl. Mix until all ingredients are combined and mixture has the consistency of cake batter.
6. Pour batter into prepared pan. Place loaf in a warm, draft-free place to rise for 1 to 2 hours or until doubled in size.
7. Preheat oven to 350°F. Bake loaf in preheated oven for 75 minutes or until the bottom sounds hollow when tapped.
For Egg-Free Cranberry Yogurt Bread, omit 3 eggs. In a small bowl, combine 3 tablespoons flax meal with 9 tablespoons hot water. Mix with warm cranberry juice and add to room temperature yogurt in step 4. Slowly add warm liquids to dry ingredients. If dough is not the consistency of cake batter, add 1 tablespoon warm water at a time (up to ½ cup additional liquid) until you reach the desired consistency.
TIP: Using liquids that are warm to the touch (110°F to 115°F) will activate the yeast.
Each slice contains 166 calories, 2g total fat, 0g saturated fat, 0g trans fat, 46mg cholesterol, 204mg sodium, 34g carbohydrate, 2g fiber, 6g sugars, 4g protein, 23 Est GL.
Recipe by contributor LynnRae Ries.