Gluten Free Cranberry Walnut Bread (Sourdough Discard Recipe)

Gluten Free Cranberry Walnut Bread is a delightful combination of sweet and nutty flavors, making it a versatile loaf that’s perfect for any occasion. Inspired by the popular Costco version, this homemade recipe features the tangy burst of cranberries paired with the satisfying crunch of candied walnuts. It’s a comforting treat that rivals the store-bought version.

This bread is ideal for the holiday season but is just as enjoyable year-round. Toast it and spread with butter or cream cheese for a cozy breakfast, pair it with cheeses for a festive appetizer, or use it to create a hearty sandwich with turkey leftovers.

Recipe Ingredient Notes

Super Fine Brown Rice Flour: This is the backbone of the gluten free cranberry walnut bread’s structure. I recommend using super fine brown rice flour because regular brown rice flour can create a gritty texture. Avoid using white rice flour, as its lower protein content can result in a gummy dough.

Tapioca Starch: Tapioca starch (or tapioca flour) contributes chewiness and promotes browning in baked goods. Without starch, this artisan bread would turn out dense and dry.

Sorghum Flour: Sorghum flour is a soft, protein-rich flour with a light color. It provides texture and adds a subtle depth of flavor to the bread. If needed, it can be replaced with buckwheat flour.

Fine Yellow Cornmeal: Cornmeal, made from finely ground dried corn, enhances the bread’s texture and flavor. It’s important to note this is not the same as cornstarch. I use the same cornmeal in my Gluten Free Sweet Cornbread Recipe.

Whole Psyllium Husks: Psyllium husks is the key to reducing the crumbly texture often associated with gluten free baked goods. They also lend a wheat-like elasticity to the dough. I only use Whole Psyllium Husks in my gluten-free bread recipes.

Low-Fat Yogurt: Yogurt improves the tenderness of the glutenfree cranberry walnut bread, preventing it from becoming overly dense or crumbly. While it doesn’t replace gluten’s structural role, it helps create a soft and pleasant texture. Low-fat yogurt works best, though the recipe also performs well with sour cream or non-dairy yogurt.

Gluten Free Sourdough Discard: Sourdough discard refers to the unfed portion of your gluten-free sourdough starter removed during feeding. This recipe uses discard made with a 50:50 mixture of gluten-free superfine brown rice flour and water. Ensure the discard is at room temperature before using.

Dried Cranberries: When available, I use dried cranberries sweetened with apple juice or sweetened with less sugar but sadly they can be tricky to find at times. If you can not locate dried cranberries, feel free to substitute them with dried cherries, dried blueberries, or even raisins.

Candied Walnuts: While this cranberry walnut bread is delicious with just plain walnuts, I like to take the extra step and coat them with a thin layer of cinnamon sugar similar to my Candied Almonds before adding them to the bread dough.

Tools Needed

To successfully make this gluten free cranberry walnut bread, you will need a few kitchen tools you most likely already have in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Stand Mixer: fitted with the dough hook will work the best to make this gluten free bread recipe. One can make the dough by mixing it by hand but it will be sticky.

Dutch Oven: This is the one piece of equipment you will need to make my artisan Dutch oven loaf. I use a smaller Dutch oven (which is oval). If you are in the market for a new Dutch oven, I recommend checking out this 6 quart Dutch Oven on Amazon.

Strainer and Towel: Especially if you are new to bread baking, you most likely don't own a Banneton Basket with Liner. I use an 8" banneton basket to make this recipe but have also used an 8" strainer I place over my kitchen aid bowl and line with a clean flour towel. It works perfectly and it's products I already have in my kitchen.

Bread Scoring Tool: Like the Banneton for proofing, not everyone has a professional bread scoring tool in their kitchen. I use razor blades since I don't do any fancy scoring designs. You can also use a very sharp knife.

Water Spray Bottle: This is not mandatory but I like to have a water spray bottle on hand to give my Dutch oven bread dough a little mist before proofing.

You will also need a skillet and a wooden spoon that is heat-proof to make the candied walnuts.

How to make Candied Walnuts

Toasted Walnuts on their own are a great addition to this Gluten Free Cranberry Walnut Bread but if you want to take the bread to the next step, I recommend making some candied walnuts and use those instead. Just like my candied almonds they have a delicious sugary coating spiced with cinnamon (and a pinch of kosher salt). It really takes this bread to the next level.

1. Line a cookie sheet with parchment paper and set it aside. Keep it nearby to transfer the finished walnuts once they are ready.
2. In a heavy-bottomed skillet, combine water, 70 grams of granulated sugar, ground cinnamon, and kosher salt. Heat the mixture over low heat, stirring occasionally, until the sugar has completely dissolved.
3. Add the raw walnuts to the skillet and increase the heat to medium-high. Stir constantly with a wooden spoon and cook until the liquid boils away and thickens into a sugar syrup. This process usually takes about 5 to 10 minutes.
4. As the water evaporates, the sugar will begin to crystallize, sticking to the walnuts and the sides of the skillet. The mixture will appear dry and crumbly as it coats the walnuts. Watch carefully as the sugar starts to caramelize and turn lightly golden at the bottom of the pan.
5. Lower the heat and add the remaining sugar along with the vanilla extract. Continue stirring until the walnuts develop a slightly shiny, caramelized coating, though they may still look slightly lumpy.
6. Remove the skillet from the heat and transfer the walnuts to the prepared baking sheet. Use a wooden spoon or two spoons to spread them out into an even layer. Sprinkle with additional ground cinnamon if desired, and allow them to cool completely before using.
7. Once cooled, these candied walnuts can be added to the gluten free sourdough bread dough.

This recipe intentionally makes more candied walnuts than needed to make one loaf of Gluten Free Cranberry Walnut Bread. Because they are delicious to snack on. Leftovers can be stored in an airtight container at room temperature.

Recipe Testing Notes

While testing this recipe I found that the dough will rise nicer and taller if I allow for it to do one rise without any add-ins first and add the dried cranberries and candied walnuts right before shaping and the final rise.

How to make Cranberry Walnut Bread Dough

The dough for this gluten free cranberry walnut bread can be made with a stand mixer or by hand. If you use a stand mixer, please make sure to use the dough hook. If you choose to mix the dough by hand, make sure to blend all ingredients well.

1. Start by activating the dry yeast. Warm the water in a small bowl in the microwave for 30–60 seconds, ensuring the temperature is around 110°F (no hotter than 115°F, as higher temperatures can kill the yeast). Use a digital thermometer to check the temperature for accuracy.
2. Sprinkle the active dry yeast and a pinch of sugar over the warm water, then stir to combine. Let the mixture sit for about 10 minutes. The yeast is ready when it appears bubbly and frothy. If it doesn't bubble and froth, discard it and start again with fresh yeast.
3. In the bowl of a stand mixer or a large mixing bowl, combine the gluten free flours, psyllium husk, xanthan gum, kosher salt, and honey.
4. Once the yeast mixture is ready, add it to the dry ingredients along with the yogurt, vinegar, and sourdough discard.
5. Begin mixing on low speed to incorporate the ingredients. Once the dough starts to come together, increase the mixer speed to medium-high and mix for 3–4 minutes. The dough will be soft and sticky, unlike traditional bread dough, which is normal for gluten free bread.

6. Remove the bowl from the stand mixer and use a flexible spatula to scrape down the sides. Cover the mixing bowl with a clean towel and let the dough rest at room temperature for 45 minutes. During this time, the gluten free flour and psyllium husk will hydrate, and the dough will complete its first rise.
7. Once the dough has rested for 45 minutes, return the bowl to the mixer.
8. Add the dried cranberries and candied walnut to the dough and with the mixer running on low mix the add-ins into the bread dough.
9. Remove the bowl from the stand mixer. With a flexible spatula, scrape down the side of the bowl and transfer the cranberry walnut bread dough to a clean surface lightly dusted with some super fine brown rice flour.
10. Knead the gluten free bread dough quickly into a smooth dough. The key here is to work quickly.

Shaping & Proofing

I am using an 8" Banneton Basket with Liner in this recipe. If you are looking for instructions how to shape and proof this gluten free cranberry bread in a round shape, check out the instructions shared in my Gluten Free Artisan Dutch Oven Bread Recipe.

1. Start out by lightly dusting the liner of the banneton basket with some tapioca start. This will ensure the bread will not stick to the liner. Set aside.
2. To shape the dough into an oval shape, also known as a bâtard, lightly flatten the dough into a rough rectangle, around 8" x 7" inches and about an inch thick. The wider side should be facing you.
3. If you made candied walnuts, there should have been some bits and pieces of cinnamon sugar at the bottom of the pan. If you like, top the dough with some of those bits and pieces. It will give the bread some extra flavor.

4. Next fold in the side of the bread dough to the middle. Around 2" on both sides. It's okay if the bread dough dough may crack.
5. Starting at one end closest to you, gently roll the dough from the bottom to the top, shaping it into an oval. As you roll, apply gentle pressure to tighten the surface of the dough. The roll should be around 6"inch long so it will fit in the bottom of the 8" banneton basket.
6. Place the shaped dough into the floured proofing basket (banneton) with the seam side up. You may need to wiggle it into the basket.
7. Pinch the seam along the top to fully close it. If there are a lot of cherries or walnuts right on top, I like to carefully push them into the dough. This way they don't burn when baking the bread.
8. Lightly mist the dough with some water. Just a few spritzes will help with the proofing process.
9. Cover the dough with the overhang of the towel and allow it to rise at a warm place for 1 hour or until it has doubled in size and has reached the top of the basket. You may also allow it to proof in the fridge overnight but please be aware that it can take a long time for the bread to rise in the fridge. The cold temperatures will slow down the growth of the yeast.

Baking Gluten Free Cranberry Walnut Bread

You should start preheating the oven and the dutch oven at least 30 minutes before you plan on baking the bread.

1. Place the empty dutch oven in the cold oven and start preheating it to 500F. Make sure the oven racks are placed in the middle of the oven.
2. Take a piece of parchment paper, big enough to fit your dutch oven, and sprinkle it with some additional corn meal (not corn starch!). This will not only prevent the bread from sticking to the parchment paper but also reduce the chances of the bottom of the bread burning.
3. Invert the proofed artisan loaf on top of the cornmeal.
4. Dust the loaf with some additional tapioca starch. The flour creates a rustic, artisan-style look by giving the crust a matte, textured finish. It also can help absorb some of the surface moisture, allowing for better crust development.

5. Score the bread with a razor, bread lame, or a sharp knife. Aim for around ¼ - ½ inch deep. This helps control the expansion of the dutch oven bread during baking.
6. Carefully remove the very hot dutch oven from the fully preheated oven. Place it on a cooling rack or top of your stove. A surface that can handle a very hot pan. Place the bread into the dutch oven (including the parchment paper!). Place the lid back onto the dutch oven and return it to the oven
7. Bake the cranberry walnut bread at475F for 40 minutes LID on. After 40 minutes carefully remove the lid. Reduce the temperature to 430F and continue to bake the bread for 15-20 minutes. A fully baked Dutch oven bread should have a deep golden brown crust. Keep an eye on the color during the last few minutes of baking. The crust should be well-browned for a flavorful and crispy exterior. You may also use a digital kitchen thermometer, to check the internal temperature of the bread. The ideal internal temperature for most bread is around 200 to 210 degrees Fahrenheit (93 to 99 degrees Celsius). Insert the thermometer into the thickest part of the bread without touching the pan.
8. Remove the dutch oven from the oven and place it on a cooling rack or top of your stove. A surface that can handle a very hot pan. With the help of the parchment paper, remove the fully baked artisan bread from the pan. If you are still unsure about the doneness of your bread, tap the bottom of the loaf. It should produce a hollow sound. If you hear a dull thud, it may indicate that the bread needs more time to bake.
9. Transfer the bread to a cooling rack and allow it to cool COMPLETELY. (I know, I know... this is the worst part). This can take as long as 4 hours. You may slice the bread after 2hrs but it may be still a bit sticky.

How to serve Gluten Free Cranberry Walnut Bread

Cranberry Walnut bread is a versatile loaf that pairs well with many flavors. Here are some easy ways to enjoy it:

As is or Toasted: You can slice it and enjoy it as is or toast it lightly for extra flavor. Spread with butter, cream cheese, or drizzle some honey on top for a quick and simple treat.

With Cheese: The sweetness of the cranberries and the crunch of the walnuts go wonderfully with a variety of cheeses. Try pairing it with brie, goat cheese, sharp cheddar, or gouda. It also makes a great addition to a cheese board with meats, fruits, and jams.

As a Sandwich: Gluten Free Cranberry Walnut bread makes a delicious base for a sandwich. Try it with turkey, cranberry sauce, and arugula for a festive option, or pair it with chicken salad or roasted vegetables for a satisfying lunch.

As a Side Dish: Serve the bread alongside hearty soups, like butternut squash, tomato bisque, or mushroom soup. It also pairs well with salads, especially those with roasted vegetables or a tangy vinaigrette dressing.

Storage & Freezing

Storing gluten free bread requires some care to keep it fresh and maintain its texture. Gluten Free bread has a shorter shelf life and can dry out faster than regular bread.

Once the bread is fully cooled, place it in a brown paper bag or a large ziplock bag, then store it in an airtight container. It will stay fresh for 2-3 days. Since this is a smaller loaf, you likely won’t have many leftovers. The crust may soften during storage, but the bread will remain delicious and soft. Toasting it can restore the crust’s crispness. Personally, I think the bread tastes even better the day after baking.

If you want to store the bread longer, it freezes well. Slice it before freezing to make it easier to portion later. The bread can be frozen for up to 2 months. When you're ready to use it, let it thaw at room temperature or in the fridge. To refresh its texture, warm it briefly in the oven or toaster, but avoid overcooking - it can dry out quickly.

FAQ - Gluten Free Cranberry Walnut Bread

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.