This versatile gluten-free bread is topnotch. It makes for a stellar French toast.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
13 mins
total:
3 hrs 56 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

173 calories; fat 4.1g; saturated fat 1.3g; mono fat 1g; poly fat 1.4g; protein 4.1g; carbohydrates 31.6g; fiber 2.6g; cholesterol 28mg; iron 0.8mg; sodium 95mg; calcium 45mg.
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