My Life is a Picnic
A Canadian Celiac Blog
Cinnamon Raisin Bread
As soon as I posted my blog yesterday, my cousin's daughter commented on the bread post and asked if she could convert it to cinnamon raisin bread. I laughed! I see a little impatience as I try to get the recipes and posts up to the page! YES! There is cinnamon raisin bread, and it toasts beautifully, and it is amazing! And best of all- its another FULL SIZE LOAF!! No more tiny little pieces of gluten free toast for us!
As you read the recipe, you will see some similarities with the Really Good Gluten Free Bread. The basic bread is the basis of this recipe. Why mess with a good thing, right? Well, we just improve it a bit with some extra sweetener, some cinnamon and some raisins. (On a side note, I really dislike raisins, except in raisin bread...) I recommend you read that post for some basic information about bread making. Once you've got the basic bread down, come sweeten the deal with this one!
Cinnamon Raisin Bread
1 1/3 cups milk (dairy or non-dairy)
4 TBSP honey
2 TBSP olive oil
2 large eggs
1 tsp cider vinegar
1 cup brown rice flour
1 cup tapioca starch
3/4 cup potato starch
2 tsp xanthan gum
1 tsp salt
3 tsp ground flax seed
2 tsp yeast
1/2 TBSP cinnamon
3/4 cup raisins (sunmaid raisins are gluten free)
Gently warm milk and add to bowl of mixer along with honey, oil, eggs (I beat them slightly with a fork, then add them) and vinegar. Give the mixer a quick whirl to mix all these up!
With mixer stopped, add dry ingredients, including yeast, but not including raisins.
Mix for a minute, then stop and scrape down the sides of the bowl. Mix again, on medium speed until batter is mostly smooth. It should be similar to a banana bread or cake batter.
Add in raisins. You might have to mix them in by hand with a spatula.
Pour batter into well greased loaf pan, and smooth top. Place in a warm, draft free area and allow to rise until the bread crests above the rim of the pan, about 60-90 minutes. Bake in a 350F oven for 70 minutes. Immediately remove from pan, and cool on a rack. It is best to wait for the bread to be cool before slicing.