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.