Cranberry Millet Bread

5 star Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: Kathy Przywara


1/2 cup millet flour
1 1/2 cups gluten-free flour mix
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp xanthan gum
1/3 cup pineapple or orange juice
1/2 cup water
1 equivalent egg replacement
2 Tbsp oil
1 cup cranberries, fresh or frozen
1 cup chopped nuts (optional)


Sift together dry ingredients. Combine wet ingredients. Add all at once to dry ingredients and stir until well combined. Add cranberries.

Pour into well greased loaf pan. Bake at 350 °F for 45-50 minutes.


This one is good toasted. I make this in mini loaf pans – it’s a tray with 6 x 1 cup molds.

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Egg replacement options:

– 1 scant Tbsp Ener-G Egg Replacer + 2 Tbsp water
– 4 Tbsp applesauce

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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