INGREDIENTS
1 1/2 cups
gluten-free all-purpose baking flour blend
1
full packet instant-rise yeast (2 tspn, if not using packets)
1
tblspn sugar
1
tspn salt
1 1/5 cups
Craisins®
1 cup
lukewarm water
1/2 cup
Craisins® Fruit Clusters (I used the almond version)
1
tbspn honey
5 cups
boiling water