Cranberry Walnut No-Knead Bread by Martine Holston

Cranberry Walnut No-Knead Bread

by Martine Holston

Cook Time: 40 minutes

Inspired by Trader Joe's loaf and adapted from Shutterbean's recipe using a tip from Gluten-free Girl, this gluten-free version was made to be spread with my vegan pumpkin cream cheese. I dare you to only eat one slice, especially hot from the oven.

Ingredients (1 loaf)

  • 3 cups gluten-free baking mix
  • 1 teaspoon xantham gum
  • 1/2 teaspoon instant or active dry yeast
  • pinch fresh ground pepper
  • 1 1/4 teaspoon table salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup dried cranberries
  • 1 3/4 cups room temperature soda water
  • cornmeal for dusting


  • In a medium bowl, stir together the flour, xantham gum, salt, cinnamon, yeast, and pepper, mixing thoroughly. Add cranberries and walnuts and stir to combine.
  • Add the soda water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. If it’s not really sticky to the touch, mix in another tablespoon or two of water.
  • Cover the bowl and let sit in a slightly warm oven for 30 minutes. Since there's no gluten in the flour, it won't really rise that much.
  • Remove from oven and preheat oven to 475 degrees F, with a rack in the lower third, and place the covered dutch oven (or 4 1/2 – to 5 1/2 -quart heavy pot) in the center of the rack. Keep in the oven for 30 minutes once 475F is reached.
  • Place a tea towel on your work surface and generously dust it with cornmeal. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with cornmeal. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 30 more minutes while the oven comes to temperature.
  • Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. Cover the pot and bake for 30 minutes.
  • Remove the lid and continue baking until bread is a deep chestnut color but not burnt, 15 to 30 minutes more (it took me 10). Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly.