Crawford Design

Cinnamon Raisin Bread – Gluten-Free

Ingredients

• Gluten-free nonstick cooking spray

Dry Ingredients

• 2 cups brown rice flour
• 1/2 cup sorghum flour
• 1/3 cup potato starch
• 1/3 cup cornstarch
• 1/3 cup dried sweet dairy whey
• 1/4 cup packed dark brown sugar
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons xanthan gum
• 2 teaspoons ground cinnamon

Wet Ingredients

• 2 large eggs
• 1 3/4 cups warm milk (about 100°)
• 1/4 cup (1/2 stick) butter, melted
• 2 teaspoons vanilla extract
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup raisins (see Baker’s Note)

Directions

1. Lightly grease a 9x5-inch (or 9x4x4) loaf pan with cooking spray.
2. In a medium bowl, whisk together the dry ingredients.
3. In a large bowl combine eggs, milk, butter, vanilla, and yeast. Whisk together until yeast is dissolved, about 15 seconds. Add dry ingredients and blend on low speed for 1 minute to thoroughly combine all ingredients.
4. Increase mixer speed to medium-high and mix dough for 5 minutes. (If you are using a stand mixer, use the flat paddle attachment.) Your dough should be soft, thick, and sticky. The dough will not form a cohesive ball. If you are using a handheld mixer the dough will try to climb the beaters; use a rubber spatula to push the dough back into the bowl. If the dough seems tight or dry, add another tablespoon of milk and mix for 30 seconds to fully incorporate the additional milk. At the right consistency, the dough should swirl delicately around the beaters. If shouldn’t look dry, chunky, or dense; it should not be cake-batter thin, either. If the dough still looks dry add another tablespoon of milk. Add raisins and mix for another 3 minutes.
5. Turn the dough into a prepared pan. Lightly spray a piece of plastic wrap with cooking spray and cover the loaf lightly with plastic wrap. Place pan in a warm, draft-free location and allow to rise until doubled in size. Depending on where you live and your room temperature, this can take from 45 minutes to 1 1/2 hours.
6. At least 15 minutes before the bread is finished rising, preheat the oven to 350°.
7. Remove the plastic wrap from pan and bake for 1 hour or until the internal temperature of the bread reaches 208° to 211° (use your digital thermometer about three-quarters of the way through baking). If the top of the loaf gets too dark too quickly, cover the bread with a piece of aluminum foil and continue to bake.
8. Allow bread to cool in the pan for 5 minutes and then turn bread out onto a wire rack to cool completely.

Baker’s Note

If your raisins are soft and plump, you don’t need to soak them; if they are dry and firm, then it is a good idea. To soak raisins, place in a bowl and cover with hot, but not boiling, water and allow to sit for about ten minutes. Drain the water and us the raisins as directed.

Source: Easy Gluten-Free Baking: – 2008, Page 75.