Yeasted Gluten and Dairy Free Bread With Dried Cranberries
A gluten and dairy free yeasted cranberry loaf bread that's soft, slightly sweet, and perfect for sandwiches or toast.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
Equipment
- Digital scale
- Stand mixer optional
Ingredients
- 330 g Schar GF Bread Flour or No Gum GF Flour Blend
- 3 g salt
- 40 g sugar
- 9 g baking powder
- 250 g oat milk room temperature
- 9 g psyllium husk
- 10 g instant yeast
- 175 g eggs beaten room temperature
- 65 g Flora+ dairy free butter soft
- 180 g dried cranberries
Instructions
Mixing the Dough
- Mix the gluten-free all-purpose flour, sugar, baking powder, and salt in a mixing bowl.
- Mix the oat milk and psyllium husk and let soak for 2-3 minutes. In the mixer bowl with oat milk, stir in the instant yeast, then add the eggs and the psyllium husk mixture.
- Add flour mixture and softened butter to the wet ingredients, then use the paddle attachment to mix the dough at medium speed for about 3 minutes. Make sure you scrape the bottom of the bowl to ensure all the flour is mixed in.
- If you’re mixing by hand, use a wooden spoon to combine the ingredients and knead gently until the dough is well incorporated. The dough is sticky.
- Once the dough is smooth, transfer to a bowl. Cover and rest the dough in the fridge for at least 3 hours. It should double its size.
Dough Shaping, Resting and Proofing
- Deflate the dough, add and fold in the dried cranberries. Dust more flour if it’s too sticky. Shape the dough to fill the loaf pan, then transfer it to the oiled Pullman loaf pan.
- Cover with a damp cloth or cling wrap and let it proof in a warm place for about 45 minutes or until the dough has risen to about double its size.
Baking with Pullman Loaf Pan
- Preheat the oven to 200°C (395°F). Once the bread has risen, attach the cover of the Pullman loaf pan and bake it for 28-30 minutes.
- Remove the cover and allow the loaf to cool in the loaf pan for 5-10 minutes before transferring it to the wire rack to cool completely.
Notes
How To Store Gluten Free Bread
- To keep your loaf fresh, store it in an airtight container or wrap it tightly in plastic wrap. At room temperature, it can last for up to 3 days.
- For extended shelf life, slice the bread and freeze it in a resealable bag for 2-3 months. Thaw the frozen bread in the fridge for a few hours or re-bake it at 180°C (356°F) for 10 minutes before serving.
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