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Gluten Free Cranberry Bread
Ingredients
  • 6 tablespoons ( 84 g) unsalted butter at room temperature
  • 1 cup ( 200 g) granulated sugar plus 1 tablespoon
  • 2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten
  • 2 ½ cups ( 350 g) all purpose gluten free flour blend (I used Nicole's Best; please click thru for appropriate blend info)
  • 1 teaspoon xanthan gum (omit if your blend, like Better Batter or Cup4Cup, already contains it)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 10 ounces fresh cranberries halved
  • 1 cup ( 8 fluid ounces) buttermilk at room temperature (See Recipe Notes)
Steps
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