Cranberry-Flax Bread

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/2 cup warm water (100u0b0 to 110u0b0)
• 4.6 ounces brown rice flour (about 1 cup)
• 3.4 ounces millet flour (about 3/4 cup)
• 2.6 ounces potato starch (about 1/2 cup)
• 2.3 ounces cornstarch (about 1/2 cup)
• 0.9 ounce flaxseed meal (about 1/4 cup)
• 2 teaspoons xanthan gum
• 3/4 teaspoon salt
• 3/4 cup 1% low-fat milk
• 1/4 cup non-dairy buttery spread (such as Earth Balance), melted and cooled
• 2 large eggs, lightly beaten
• 3/4 cup sweetened dried cranberries
• 3/4 cup chopped walnuts
• Cooking spray

1. Dissolve yeast in 1/2 cup warm water in a small bowl; let stand 5 minutes.
2. Weigh or lightly spoon flours, potato starch, cornstarch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, flaxseed meal, xanthan gum, and salt in a large bowl, stirring with a whisk. Add yeast mixture, milk, buttery spread, and eggs; beat with a mixer at low speed until blended. Fold in cranberries and walnuts.
3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85u0b0), free from drafts, 2 hours or until dough has risen almost to top of pan.
4. Preheat oven to 400u0b0.
5. Bake at 400u0b0 for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.

yeast, warm water, brown rice flour, starch, cornstarch, meal, xanthan gum, salt, milk, nondairy buttery, eggs, cranberries, walnuts, cooking spray

Taken from www.myrecipes.com/recipe/cranberry-flax-bread (may not work)