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Gluten Free Cranberry Bread

Great gluten free recipes for every occasion.
  • minutes
  • Serves

INGREDIENTS

6

 tablespoons (84 g) unsalted butter, at room temperature

1 cup

granulated sugar, plus 1 tablespoon

2

eggs (100 g, weighed out of shell) at room temperature, beaten

2 1/2 cups

all-purpose gluten-free flour  (I used my Better Than Cup4Cup blend once, and Mock Better Batter another – both came out great)

1 tsp

xanthan gum (omit if your blend already contains it)

1 tsp

baking powder

1/2 tsp

baking soda

3/4 tsp

kosher salt

10 oz

fresh cranberries, halved

1/2

 cup (4 fluid ounces) milk, at room temperature*

1/2 cup

sour cream, at room temperature*

*The milk and sour cream together can be replaced by 1 cup (227 g) plain whole milk yogurt, or with 1 cup (8 fluid ounces) real buttermilk.