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Cinnamon-Raisin Bread

Photo: Oxmoor House
Hands-on time 13 mins
Total time 3 hrs, 56 mins
Yield Serves 16 (serving size: 1 slice)
This versatile gluten-free bread is topnotch. It makes for a stellar French toast.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 173
  • fat 4.1 g
  • satfat 1.3 g
  • monofat 1 g
  • polyfat 1.4 g
  • protein 4.1 g
  • carbohydrate 31.6 g
  • fiber 2.6 g
  • cholesterol 28 mg
  • iron 0.8 mg
  • sodium 95 mg
  • calcium 45 mg

How to Make It

  1. Combine 1 cup warm water and raisins in a medium bowl. Let stand 10 minutes or until raisins are plump; drain.

  2. Dissolve yeast in 1 cup warm water and 1 1/2 cups warm milk in a small bowl; let stand 5 minutes.

  3. 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.

  4. Combine 2 teaspoons cinnamon and brown sugar in a small bowl.

  5. 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.

  6. Preheat oven to 375°.

  7. Bake at 375° for 55 minutes or until top is golden brown and bread sounds hollow when tapped. Cool completely in pan.

  8.  

Gluten-Free Baking