I made Gluten free Cranberry/White chocolate Chip bread. It was great. I doubled it and used 10 mini loaf pans. Worked great . baked 40 minutes. Recipe: INGREDIENTS • 4 tablespoons unsalted butter, melted, plus more for pan • 2 cups all-purpose flour (spooned and leveled), plus more for pan (Tanyas Gluten Free mix with Coconut flour) • 1 cup packed light-brown sugar( I used Sucanot) • 1 1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1 teaspoon salt • 1 large egg, lightly beaten(When doubling I added one more egg) • 3/4 cup whole milk (I added 1/4 cup + to make a more liquid batter) • 1 bag (12 ounces) cranberries( I used this for a double batch) 1/2 to 3/4 bag White chocolate chips. • 1 tablespoon turbinado sugar, for topping (optional)( I did not add) DIRECTIONS 1. Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries. 2. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Posted on: Sat, 13 Dec 2014 05:31:20 +0000
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