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.


  • 1-1/2 cups brown rice sourdough starter
  • 3/4 cup milk or cultured dairy
  • 3/4 cup each white rice, sorghum, and tapioca flours
  • 3 tablespoons ground flax seed
  • 3 eggs
  • 2/3 cup honey
  • 1/2 cup melted butter
  • 3 teaspoon vanilla extract
  • 1-1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1-1/4 teaspoon salt
  • 1 cup fresh cranberries, halved
  • 1/2 cup walnuts, chopped


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


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cranberry walnut bread

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