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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.


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Gluten-free Sourdough Cranberry-Walnut Bread

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