Gluten Free Cinnamon Raisin Bread

Ingredients:

• 1 cup water, heated to 110°F
• 2 1/2 Tablespoons brown sugar (or 2 Tablespoons blue agave) (or 2 1/2 Tablespoons dark unsulpharated molasses)
• 1 packet (2 1/4 teaspoons) gluten free instant dry yeast (SAF brand is gluten free.)
• 3 extra large egg whites, at room temperature (or 4 large egg whites) (or 3 Tablespoons Gluten-free Egg White Powder + 6 Tablespoons filtered water) (or enough Egg Replacer and warm water)
• 1 cup potato starch
• 1/2 cup tapioca flour/starch
• 3/4 cup brown rice flour
• 1/2 cup white rice flour
• 1/4 cup flax seed meal
• 1 1/2 teaspoons xanthan gum*
• 1 teaspoon guar gum
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoons sea salt
• 2 teaspoons gluten-free apple cider vinegar
• 1/4 cup extra virgin olive oil, grape seed oil or oil of your choice
• 1/2 - 3/4 cup raisins, depending upon taste (I used in between.)
• spray oil or oil for pan

Instructions:

1. Grease a 9×5? loaf pan.
2. Preheat oven to a maximum of 200°F, (I do 170°F.)
3. Mix water with sugar/agave/molasses and yeast in a cup and set aside until foamy on the top, at least 5 minutes.
4. Beat the egg whites at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
5. In a separate bowl, whisk together the dry ingredients and set aside.
6. Add oil, vinegar and yeast mixture to egg whites and beat on low until blended, about 30 seconds.
7. Add dry ingredients all at once and beat on low until all flour is wet and then beat on high for 1 minute.
8. Using your mixer's dough hook or paddle tool, fold in raisins.
9. Add dough batter to prepared pan.
10. Add water to almost fill a cup. Dip a rubber spatula into the water about 5 times as you distribute the dough and smooth out the top.
11. Shut oven off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of the pan, about 40 minutes.
12. Remove pan from oven. Preheat oven to 375°F.
13. Place the pan on the center of the rack in the center of the oven and bake for 37-40 minutes or until dough reaches 204-207°F.
14. Set on a cooling rack for a few minutes until you can touch it comfortably. Remove bread and allow to completely cool on rack. Do this as soon as possible or the steam will make the bottom and sides of the bread soggy.
15. Slice with an electric slicer, electric knife or serrated knife.

Tips

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