Cinnamon Raisin Bread (GF).

I’m finally back! We’ve had a very eventful month. I got sick on the week I was intending to post again and then we had a death in the family, so I took that week off as well. It seems like things are finally settling down, so here I am.

While I was away I discovered an awesome IMG_0831recipe for cinnamon raisin bread. And by ‘discovered’ I mean I tweaked an existing recipe to suit my fancy. It turned out really well! I’ve made it twice now and it’s never around for more than 24 hours, so I’m pretty sure it’s a success. I’m actually thinking of making it again this week, if I can summon the energy to go to the store.

Gluten Free Cinnamon Raisin Bread

  • Servings: 12-18
  • Difficulty: medium
  • Print
Filling
1/4 cup sucanat
4 teaspoons ground cinnamon
1 tablespoon potato starch

Dough
2 cups warm almond/coconut milk (110°F)
2 eggs
2 tablespoons coconut oil, melted
14 ounces (3 cups and 2 tablespoons) flour blend
4 ounces (1 1/3 cups) gluten free oat flour
3 tablespoons powdered psyllium husk
2 tablespoons sucanat
2 1/4 teaspoons instant or rapid-rise yeast
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup raisins

  1. Oil a loaf pan and set aside. Combine warm milk, eggs, and melted oil. Using a stand mixer with a paddle mix all dry ingredients until combined. Slowly pour milk mixture into the flour mixture and mix on low until the dough begins to come together (about 1 minute), scraping the bowl as needed. Increase speed to medium and beat until sticky and uniform (about 6 minutes). Reduce speed to low and add raisins, mixing until incorporated (30-60 seconds).
  2. While the dough is mixing combine the filling ingredients in a mortar and crush them all together. Crush until the sucanat is mostly fine (there will be some large pieces left, that’s okay)
  3. Brush oil onto a sheet of parchment paper. With wet hands, put half of the dough onto the sheet and pat into an 11×8 inch rectangle. Sprinkle half of the filling on top and use the parchment to roll the dough into a log. Pinch the seam together and place in the oiled bread pan, seam side up.
  4. Repeat with second half of dough, placing the seam side down.
  5. Line the bread pan with a foil collar to prevent the dough from spilling over the edge as it rises. You should have about an inch of foil from the top of the pan.
  6. Loosely cover with plastic wrap and let it rise for about 1 hour, or until the dough has risen 50%.
  7. Preheat the oven to 350°F. Remove plastic wrap, spray loaf with water and bake until golden and the loaf sounds hollow when tapped, about 1 1/2 hours, rotating pan halfway.
  8. Transfer to wire rack and allow to cool in the pan for 10 minutes. Remove the loaf from the pan and let it cool for as long as you can resist eating it.
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