Gluten Free Cranberry Walnut Sourdough is a GAME CHANGER!!

dried cranberries

🥗Healthier: dried cherries

💰Cheaper: raisins

Raisins are often less expensive and still provide sweetness.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a nut-free alternative and usually cheaper.

all-purpose flour

🥗Healthier: whole grain flour

💰Cheaper: bread flour

Bread flour can be less expensive and still yield good results.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a more economical sweetener.

Start with 390 G of water from the faucet, no need to heat it.

Add 10 G of whole psyllium husks to the water.

Add 60 G of active and fed sourdough starter.

Add 21 G of honey straight from the squeeze jar.

Add 26 G of olive oil.

Add 390 G of Kim's gluten-free bread flour blend.

Add 12 G of kosher salt and 8 G of baking powder.

Add 100 G of dried cranberries and 75 G of toasted chopped walnuts.

Mix the ingredients starting on slow speed, then increase to medium-high for 5 minutes.

After mixing, scrape the dough into the center of the bowl using a dough scraper.

Cover the bowl with plastic wrap and set it in a warm place to proof for 6-7 hours until doubled in size.

After proofing, place the dough in the fridge overnight to chill.

The next morning, sprinkle bench flour (gluten-free bread flour blend) on the surface.

Scrape the chilled dough onto the floured surface and knead it, adding flour as needed to prevent sticking.

Dust the dough with extra flour and transfer it to a proofing basket (baton).

Cover the dough with plastic wrap and let it proof in a warm place, timing may vary from 1 to 4 hours.

Once risen, flip the dough onto a sheet of parchment paper.

Score the top of the dough carefully, avoiding snagging on cranberries or walnuts.

Preheat the oven to 450°F (232°C) with a new bread baker inside.

Transfer the dough into the hot bread baker and cover it.

Bake for 40 minutes covered, then remove the lid and bake for an additional 20 minutes.

Check the internal temperature; it should be 208°F or higher to ensure it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens