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Cinnamon Raisin Bread

Mon July 8th, 2019

Cinnamon Raisin Bread

For this recipe we are going to blend our own flour mixture:

  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1 cup tapioca flour (can substitute cassava flour)
  • 1 cup cornstarch (can substitute arrowroot starch/flour)
  • ¾ cup millet flour (you can substitute chickpea flour if no millet flour available)
  • 1/3 cup instant mashed potato flakes
  • Combine all ingredients in a large bowl and whisk together well

Ingredients:

  • 3 cups of flour mixture
  • 2 packages active dry yeast (1/4 ounce each)
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1 ¼ cups plus 2 tablespoons warm unsweetened coconut milk, divided (or any other milk you prefer)
  • ¼ cup avocado oil
  • 2 eggs (or egg substitute equivalent)
  • 1 tablespoon maple syrup (can substitute honey)
  • 1 teaspoon apple cider vinegar
  • ¾ cup raisins
  • 1/3 cup coconut sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon gluten free oats (optional)

Directions:

  1. Prepare 9x5 inch loaf pan and grease with palm shortening.
  2. Combine 3 cups of the flour blend, yeast, xanthan gum and salt in a large bowl. Whisk 1 ¼ cups milk, oil, eggs, maple syrup and vinegar in medium bowl. Beat milk mixture into dry ingredients with electric mixer at low speed until batter is smooth, shiny and thick. Beat at medium-high speed for 5 minutes, scraping bowl occasionally. Stir in raisins.
  3. Sprinkle counter or large piece of parchment paper on counter with a little of the flour blend. Scoop batter onto center of counter (or paper) and spread batter with dampened hands or back of oiled spatula into a 9x8 inch rectangle. Brush remaining 2 tablespoons of milk over dough. Combine sugar and cinnamon in a small bowl. Sprinkle all but 1 tablespoon of mixture over dough leaving a 1-inch border around the edges. Lightly press mixture into dough.
  4. Roll dough jelly roll style beginning at short end. Push ends to fit length of pan. Lift roll and place in prepared pan. Sprinkle top of dough in pan with remaining cinnamon, sugar and oats
  5. Cover dough lightly with thin towel and let rise in warm place about 20 to 30 minutes until batter reaches top of pan.
  6. Pre-heat oven to 375 degrees F and bake for 35 to 45 minutes until bread sounds hollow when tapped and internal temperature is 200 degrees F. Remove from pan and cool on wire rack. Makes 1 - 9-inch loaf. Recipe can be doubled or tripled.

Source: Gluten-free Cookbook