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Gluten Free Cranberry Nut Bread

For gluten-free bread, at-home is the way to go. You control the ingredients and the quality so you can be absolutely sure your fresh-baked bread is suitable for your family’s dietary needs.

Gluten Free Cranberry Nut Bread



White Rice Flour 2 Cup(s)
Non Fat Dry Milk Powder ⅔ Cup(s)
Tapioca Flour ½ Cup(s)
Potato Starch ½ Cup(s)
Corn Starch ⅓ Cup(s)
Sugar 3 Tbsp
Xanthan Gum 1 Tbsp
Salt 1 Tsp
Lukewarm Water (85-95°F) 1 ½ Cup(s)
Canola Oil ¼ Cup(s)
Orange Zest 1 Tbsp
Cider Vinegar 1 Tsp
Eggs, room temperature, slightly beaten 3  
Active Dry Yeast Packet 1  
Craisins ⅔ Cup(s)
Pecan Pieces ⅔ Cup(s)


  • Combine white rice and tapioca flours, milk powder, potato starch, cornstarch, sugar, xanthan gum and salt in large bowl. Set aside.
  • Place water, oil and vinegar into bread pan; stir in beaten eggs. Spoon flour mixture over top of liquids; sprinkle with yeast.
  • Insert bread pan securely into baking chamber; close lid and plug bread maker into wall outlet.
  • Select: BASIC SETTING, 2LB. LOAF, MEDIUM CRUST. Then press START. Add Craisins and nuts directly into the bread pan when you hear the “add ingredient” beep.
  • After bread is done baking, remove bread from pan and place on wire rack. Cool completely. Cut into slices to serve.

Makes one, 2-lb. loaf

Tip: If kneading paddle remains in bread; remove paddle once the bread has cooled.


Use 1 cup white rice and 1 cup brown rice flour in place of the 2 cups white rice flour.