This versatile gluten-free bread is topnotch. It makes for a stellar French toast.
2 cups warm water (100° to 110°), divided
3/4 cup raisins
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm 1% low-fat milk (100° to 110°)
4.2 ounces sweet white sorghum flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces flaxseed meal (about 1/2 cup)
3 teaspoons ground cinnamon, divided
2 teaspoons xanthan gum
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
2 tablespoons cider vinegar
1/4 cup honey
2 large eggs
1/4 cup packed brown sugar
How to Make It
Combine 1 cup warm water and raisins in a medium bowl. Let stand 10 minutes or until raisins are plump; drain.
Dissolve yeast in 1 cup warm water and 1 1/2 cups warm milk in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Place flours, flaxseed meal, 1 teaspoon cinnamon, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until combined. Add yeast mixture, butter, vinegar, honey, and eggs; beat until blended. Fold in raisins.
Combine 2 teaspoons cinnamon and brown sugar in a small bowl.
Spoon one-third of batter into a 9 x 5-inch loaf pan coated with cooking spray. Top with half of cinnamon-sugar mixture. Repeat layers once. Spoon remaining one-third of batter over cinnamon-sugar mixture. Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour and 45 minutes or until dough is just above top of pan.
Preheat oven to 375°.
Bake at 375° for 55 minutes or until top is golden brown and bread sounds hollow when tapped. Cool completely in pan.
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