Gluten Free Cranberry Blueberry Bread

Gluten Free Cranberry – Blueberry Bread

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Gluten Free Cranberry – Blueberry Bread


In a Medium bowl whisk together:
3 Cups. Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt


Using a stand mixer with a paddle add and cream well:
1 Cup Granulated Sugar
½ cup. Softened Butter
Scraping down the bowl if needed.

With the mixer on slow speed add and mix well:
2 eggs
1 Cup Milk, slowly
2-3 tsp. Orange Extract
Scraping down the bowl if needed.

With the Mixer on slow speed add:
The flour Mixture a little bit at a time, blending well, scrap the bowl.
Add the Zest of 1 Orange and mix for a couple of seconds and scrap the bowl.


In a medium bowl toss together:
1 Cup Whole Fresh or Frozen Cranberries (They do not need to be thawed)
1 Cup Fresh or Frozen Blueberries (They do not need to be thawed)
Toss the Berries with a little bit of Gluten Free Flour. This will keep the Berries from sinking to the bottom. Use a rubber spatula and gentle fold the berries into the batter.


Spray a 9X5 Pan with Cooking Spray
Pour the Batter into the Pan and spread out evenly.

Bake in a preheated 375* Oven
For approximately 1 hour and 20-30 Minutes or until a digital thermometer inserted in the center reaches an internal temperature of 210*.
Cool in the Pan for 5 Minutes them remove and completely cool on a wire rack.
This bread stayed fresh for 5 days.

ENJOY!!!


(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



http://www.bobsredmill.com/



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Cranberry Orange Nut Bread ~ Gluten Free

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Cranberry Orange Nut Bread ~ Gluten Free

In a Large bowl mix with a wire whisk:

2 Cups Gluten Free Flour Mix (***See Foot Note***)
¾ Cups Sugar
1 tsp. Xanthan Gum
1 1/2 tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt

Add using a Wooden Spoon: Mix just until combined
1 egg slightly beaten with a fork
1 tsp. Orange Zest
¾ Cups Orange Juice
2 Tbl. Vegetable Oil


Using a Rubber Spatula: Gently Fold in
1 ½ -- 2 cups of Whole Fresh Cranberries (Rinse and drain in a colander,,removing any stems)
½ Cup Chopped Walnuts

Spray a 9X5 Pan with Cooking Spray

Pour the Bread Batter into the pan and spread out evenly.

Bake in a Preheated 350* Oven
for 50-55 Minutes or until Done
I use a Digital Thermometer. When it reaches and internal Temperature of 205* your bread is done.

Remove from the pan and cool on a Wire Wrack

When the Bread has completely cooled wrap in plastic wrap over night.
This helps to make a nice soft crust with a moist bread

The next morning unwrap your bread, slice and serve

This bread stays fresh for 3 days
or you can Freeze it in individual pieces wrapped in plastic wrap stored in a Zip-lock bag or container.

ENJOY!


(***FOOT NOTE***)

You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix


Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


Bob's Red Mill Flours: http://www.bobsredmill.com/

Acu Rite Digital Thermometer
I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software