Product was successfully added to your shopping cart.


Product was successfully added to your comparison list.

Gluten-free Sourdough Cranberry-Walnut Bread


This soured quick bread is just sweet enough and includes festive mix-ins like cranberries, walnuts, and cinnamon. Serve it with softened butter and tea.


  • 1½ cups brown rice sourdough starter
  • ¾ cup milk or cultured dairy
  • ¾ cup each white rice, sorghum, and tapioca flours
  • 3 tablespoons ground flax seed
  • 3 eggs
  • ⅔ cup honey
  • ½ cup melted butter
  • 3 teaspoon vanilla extract
  • 1½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1¼ teaspoon salt
  • 1 cup fresh cranberries, halved
  • ½ cup walnuts, chopped


  1. In a medium bowl, mix sourdough starter, milk, flours, and flax seed until combined into a stiff dough. Cover and sour 6-12 hours, or overnight.
  2. Preheat oven to 400°F.
  3. In a small bowl, beat eggs; whisk in honey, melted butter, and vanilla.
  4. Sprinkle baking powder, baking soda, cinnamon, and salt over the soured dough. Pour egg-honey mixture over dry ingredients; mix in gently.
  5. Add cranberries and walnuts, mixing together until well combined.
  6. Divide batter among two buttered loaf pans, filling each up to two-thirds full.
  7. Bake 40 minutes or until tops are set, the bottom has browned, and a knife inserted into the center comes out clean.
  8. Cool completely before slicing and serving.


Ready for More Gluten-free Sourdough Recipes?  



Gluten-free Sourdough Cranberry-Walnut Bread

Related Articles


Related Products

Brown Rice Sourdough Starter Brown Rice Sourdough Starter
Folding Proofer for Rising Bread, Making Yogurt, Melting Chocolate and More Folding Proofer
The Art of Gluten-free Sourdough Baking The Art of Gluten-free Sourdough Baking