***Jules’ recipes are specifically designed for her flour, which has the xanthan gum built in and a proprietary blend of starches. Do not substitute.

INGREDIENTS:
• 1/2 cup butter or non-dairy substitute (e.g. Earth Balance® dairy free spread)
• 1/2 cup granulated cane sugar or Coconut Secret raw coconut crystals
• 2 large eggs (or egg substitute of choice)
• 1/2 cup sour cream, dairy or non-dairy
• 1 mashed ripe banana
• 1 tsp. gluten-free vanilla
• 1 1/2 cups Jules Gluten Free™ All Purpose Flour
• 2 Tbs. Bob's Red Mill flaxseed meal (optional, but recommended)
• 1 tsp. baking soda
• 2 tsp. gluten-free baking powder (Ener-G brand)
• 2 tsp. cinnamon
• 3 cups chopped fresh or dried cranberries
• 1/2 cup chopped walnuts (optional)

DIRECTIONS:
Preheat oven to 350° F (static) or 325° F (convection). Oil or line with muffin papers 21-23 muffin tins and set aside; alternatively, oil one loaf pan.

Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat well. Mix in the sour cream and banana until well blended.

In a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter. Lastly, stir the chopped cranberries and walnuts into the batter gently.

Spoon the batter into the prepared muffin tins and bake for 25-30 minutes, or until the tops are lightly browned and they spring back to the touch. If baking as a loaf, spoon into loaf pan and smooth the top; bake for 60 minutes. The bread is done when the top is lightly browned and a cake tester or toothpick inserted into the center comes out clean. Cool in the pan before removing and slicing.

Article printed from Jules Speaks Gluten Free Blog: http://blog.julesglutenfree.com