Gluten Free Cinnamon Raisin Bread
My husband requested that I make him a gluten free cinnamon raisin bread. Having already created a cranberry cinnamon raisin oat bread, I thought I would use a different flour this time. In an attempt to make a more economical bread, I used the typical starches and white and brown rice flours. I really like this bread knowing it is sweetened only with molasses, and includes a little flax seed meal, as well. This bread is soft, much like a gluten-free sandwich bread, however, if you wish a lighter gluten-free cinnamon raisin bread, I would suggest using more tapioca flour than potato flour. This is what I am going to experiement with next. Enjoy!
For those who do not like to bake, Rudi’s makes a gluten-free cinnamon raisin bread that isn’t filled with chemicals.
Gluten Free Cinnamon Raisin Bread
A wonderful gluten free cinnamon raisin bread made from the same basic recipe used for gluten free sandwich bread. Just delish!
- 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
- Grease a 9×5? loaf pan.
- Preheat oven to a maximum of 200°F, (I do 170°F.)
- Mix water with sugar/agave/molasses and yeast in a cup and set aside until foamy on the top, at least 5 minutes.
- Beat the egg whites at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
- In a separate bowl, whisk together the dry ingredients and set aside.
- Add oil, vinegar and yeast mixture to egg whites and beat on low until blended, about 30 seconds.
- Add dry ingredients all at once and beat on low until all flour is wet and then beat on high for 1 minute.
- Using your mixer's dough hook or paddle tool, fold in raisins.
- Add dough batter to prepared pan.
- 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.
- 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.
- Remove pan from oven. Preheat oven to 375°F.
- 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.
- 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.
- Slice with an electric slicer, electric knife or serrated knife.
* If on a corn-free diet, use corn-free xanthan gum or substitute with more guar gum.
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