Cranberry-Orange-Nut Bread

• 2.6 ounces potato starch (about 1/2 cup)
• 2.3 ounces brown rice flour (about 1/2 cup)
• 2.1 ounces sweet white sorghum flour (about 1/2 cup)
• 1.05 ounces tapioca flour (about 1/4 cup)
• 1/2 cup granulated sugar
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup fresh orange juice (about 3 oranges)
• 1/4 cup canola oil
• 2 large eggs
• 1 cup fresh or frozen cranberries, chopped
• 1/3 cup chopped walnuts
• Cooking spray
• 1 tablespoon turbinado sugar or granulated sugar

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon potato starch and flours into dry measuring cups; level with a knife. Combine potato starch, flours, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine orange juice, oil, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts.
3. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray, and sprinkle with turbinado sugar. Bake at 350u0b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
4. If you're planning to freeze this loaf, leave off the turbinado sugar.

starch, brown rice, sweet white sorghum, flour, granulated sugar, xanthan gum, baking soda, baking powder, salt, orange juice, canola oil, eggs, cranberries, walnuts, cooking spray, turbinado sugar

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