Cranberries & Bread
Who loves cranberries? Everybody does, right? Love it or hate it, this Yeasted Cranberry Gluten and Dairy Free Bread will change your mind! It’s packed with dried cranberries for a hint of tangy-sweetness, while the psyllium husk gives it the squishiness we expect for bread.
Gluten Free Flour That Works
When making gluten and dairy free bread, and you want to avoid making your own gluten free flour mix, store-bought gluten free bread flour is your best option. And why not? These commercial gluten free flour blends are designed to work for any baking task.
Brands like Schär and King Arthur’s offer a consistent, high-quality flour blend that helps prevent baking disasters. The combination of different gluten free grains and starches in these blends gives the bread a tender crumb while maintaining structure, which can be tricky for gluten free baking.
What Psyllium Husk and Baking Powder Do?
Psyllium husk is a star ingredient in gluten free baking. It absorbs water and creates a gel-like texture, giving the gluten free bread dough its proper structure and retaining moisture. Bread with psyllium husk is more favorable than bread without it.
It is essential in this gluten free cranberry bread recipe, where the absence of gluten means you need extra help holding the dried cranberries together in the dough. Dried cranberries may sink in the bottom if the dough is wet during proofing.
Baking powder, in addition to instant yeast, gives the loaf bread rise and fluffiness, making it light and airy.
Why Dried Cranberries?
Dried cranberries add a natural sweetness and chewy texture that pairs beautifully with this gluten free white bread.
They’re the perfect addition to a sandwich loaf because they don’t overpower the bread but add just enough flavor to make gluten free slice bread more interesting.
Plus, cranberries bring a pop of color, making this bread look as good as it tastes.
Here’s What You’ll Need
In addition to the gluten free flour, here’s the ingredients shopping list you want to check out before baking this loaf bread:
GF/DF Oat Milk: Oat milk adds a subtle sweetness to the bread without being overpowering. Plus, it’s one of the best dairy free milks for baking due to its creaminess.
GF/DF Butter: This adds richness to the bread, making it taste indulgent without the dairy. Many great dairy alternatives are now accessible in most groceries and supermarkets.
Psyllium Husk: If you’ve baked gluten free bread before, you know psyllium husk is a must. It’s the secret to achieving the elasticity and stretch you usually get from gluten. Plus, it adds an excellent structure to the bread, making it less crumbly.
Instant Yeast: A fast-acting yeast ensures a quick rise, which is essential for creating soft, yeasted bread.
Dried Cranberries: These sweet and tangy red berries bring a delightful tartness to the bread. They’re chewy and hold up well during baking, making them perfect for this gluten free sandwich bread.
Baking Powder: This helps give the bread an additional rise, especially since gluten free dough can be a little denser than traditional dough.
Pullman Loaf Pan: Although you can bake this bread in any loaf pan, the square shape makes it look bigger and wider, which is good for making sandwiches.
Substitution Table
| Ingredients | Substitute With |
|---|---|
| SAF Instant Yeast | Active dry yeast (25% more) |
| Flora+ Dairy Free Butter, GF/DF | Violife or Miyokos DF Butter |
| Oddly Good Oat Milk, GF | Rice or Soy Milk, GF |
| Dried Cranberries | Raisins or any dried berries |
Process Steps
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. The dough is sticky.
- If you’re mixing by hand, use a wooden spoon to combine the ingredients and knead gently until the dough is well incorporated.
- Once the dough is smooth, transfer to another 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 on a floured cold surface, then 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 27-30 minutes or until the top is golden.
- 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.
Yeasted Gluten and Dairy Free Bread With Dried Cranberries
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
- 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.
 
