GLUTEN FREE CRANBERRY BREAD

A friend asked me for a Gluten Free Bread Recipe...

I like challenges,

so immediately I embark on this mission

After many trials & failures

and 

most importantly

a tinker from Nelson Mansfield, 

I have come up with this

Gluten Free Cranberry Bread

Of course, not forgetting
Dean Brettschneider's 

Gluten free Poppy Seed Bread Recipe
which gave me handles to put together this
Gluten Free Bread Recipe

If you are not into Gluten Free
you may not like the texture except the flavour
because it is not the normal spongy type that you are familiar

If you are, then this is a good loaf to bake.
The crumbs is not crumbly.
It stays well for you to butter it, haha!

Gluten Free Cranberry Bread

A) 120g white rice flour

      30g brown rice flour

      1/2 Tbsp psyllium husks

      2 tsp brown sugar

      1/2 tsp salt

      35g dried cranberry (can double the amount)

      1 tsp active dried yeast

B) 30g soya bean powder dissolved in (I used black bean powder)

     120g hot water & let cool 

      1 Tbsp olive oil

      1 egg

      1/2 tsp cider vinegar

1) In a large bowl combine evenly dry ingredients (A)  

2) In another bowl beat together all wet ingredients (B)

3) mix gently (B) into (A), to form a firm & a little elastic consistency

4) pour dough into a greased loaf tin, cover & leave to proof 60min until almost double

5) bake covered in preheated oven 220'C for 10min

6) remove cover & bake another 10-15min, until the loaf sounds hollow when knocked

7) leave to cool on wire rack

Notes:
Can use soya bean milk instead of soya bean powder & water