Monday, February 18, 2013

Cinnamon Raisin Bread


I've been craving Cinnamon Raisin Bread lately.  A warm slice, topped with a little butter melting on top sounded so good.  Or maybe lightly toasted.  Mmm...I'm getting hungry just thinking about it.

Unfortunately, shopping for Cinnamon Raisin Bread that is gluten free, egg free and nut free is a rather difficult, if not impossible feat. 

So I decided to try turning my favorite gluten free bread recipe into Cinnamon Raisin Bread and I'm excited to share it with you!  You can make this in a loaf pan or in muffin tin.  For a little sweeter treat, drizzle icing on top when your loaf has cooled.

*Make sure dry ingredients are at room temperature before starting

3 c GF Flour Mix - I used Paula's GF Flour Mix - see below for her recipe
2 t xanthan gum
1/2  t sea salt
3 T sugar
1 t dry yeast
1 t cinnamon
2 t coconut oil (melt before measuring)
1 1/2 c + 2 T warm water

3/4 c raisins

1. Grease and dust with GF flour an 8×4 loaf pan.  Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, dry yeast and cinnamon in a medium sized bowl and whisk together. Set aside.
3.  In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.  Gently stir in raisins.
4.  Pour batter into prepared pan and cover with a tea towel.  Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan.  Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6.  Place bread in preheated oven and bake 50-55 minutes.  After the first 15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter. Remove loaf from the pan to a wire rack to cool.
8.  Let cool completely before cutting.   This makes a big difference on how well it will slice and stay together.



Paula's Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder 

 


This recipe has been shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Allergy Friendly Fridays and Gluten Free Fridays.

9 comments:

  1. Cool! I have sorghum flour coming in the mail tomorrow. I may try making my own flour mix and making this cinnamon bread! Thanks!

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    1. You're welcome Rochelle! I'm excited for how good your home is gonna smell while this is baking in the oven. I can almost smell it now :)

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  2. I haven't had Raisin Bread in eons. Excited to try your recipe :)

    Sharing on my Facebook page, Pinterest and Twitter :)

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  3. Awesome job, Melanie! My husband loves cinnamon raisin bread. ;-)

    xo,
    Shirley

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  4. I just made this today, it was AMAZING! I did change my flours slightly, reducing the millet and sorghum to add in some brown rice flour, but it was incredible. Tasted great and toasted up a dream, you would never know it was gluten and dairy free!! Also I am usually terrible with anything involving yeast, but was delighted that it rose well and the texture was great. Thanks soooo much!!

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  5. Just discovered this page, great. New to vegan and gluten free baking. Please help: what is xantham gum and can it be substituted? I guess the local health shop will stock millet, sorghum and tapioca flour as well as the potatoe starch and arrowroot? I am in South Africa and most of these don't sound known to me!

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  6. This sounds so wonderful. My husband, however, has multiple allergies - gluten, dairy, egg, some meats and -- baker's yeast. This really makes it difficult to find a suitable recipe! This gives me a good base to experiment with, though. Thank you.

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