Gluten And Dairy Free Cinnamon Raisin Bread Food

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BEST GLUTEN FREE CINNAMON RAISIN BREAD



Best Gluten Free Cinnamon Raisin Bread image

The Best EVER gluten-free cinnamon raisin bread! It's fluffy, sweet, moist, and amazing as is. It's also dairy free, but no one will ever know. Enjoy this semi-sweet bread with a cup of coffee for a quick breakfast.

Provided by Melissa Johnson

Categories     Gluten Free Breakfast

Time 1h25m

Number Of Ingredients 16

½ cup warm water (about 110° F)
1 T organic sugar or honey
1 envelope, or 2 ½ tsp, active yeast
1/2 cup warm water
1/4 cup ground flaxseed
2 cups gluten free flour blend
2 tsp cinnamon
1 T organic cane sugar
1 tsp salt
2 tsp xanthan gum
2 eggs (can use chia or flax eggs instead)
1/4 cup oil (avocado, grapeseed, or any oil with a light flavor)
1 T black strap molasses (optional, but adds a warm undertone like a whole wheat bread)
½ cup raisins
2 T coconut sugar or organic cane sugar
2 tsp cinnamon

Steps:

  • Combine the water and sugar in a measuring glass and stir to dissolve the sugar slightly. Add yeast and gently mix together then set aside in a warm area for 5 minutes until frothy.
  • Mix the other cup of warm water with the ground flaxseed and stir well. Let sit while the yeast mixture proofs for about 3-5 minutes.
  • In the bowl of a mixer, add the gluten-free flour, coconut sugar, cinnamon, salt, and xanthan gum. Mix together until combined.
  • When yeast is done proofing, add the eggs, oil, yeast mixture, flaxseed mixture, and molasses to the mixer bowl and turn it on low.
  • Scrape down the sides of the bowl and continue to mix on low until it's well combined and there aren't any large lumps.
  • Turn mixer to high and let beat for 3 minutes.
  • While it's mixing, grease and lightly flour (with brown rice flour) your bread loaf pan.
  • Add in the raisins and stir briefly to incorporate.
  • Spoon a third of the mixture into the pan and spread as best as you can (you can wet hands and pat it down if needed, but I just used a spatula and it worked fine), keeping one side thicker than the other length-wise if you want more of a swirl effect.
  • Sprinkle half of the cinnamon mixture over the bread layer, making sure to leave about ½ inch of dough along the outside. If you bring the cinnamon mixture all the way out, the bread doesn't hold together as well and comes apart in layers.
  • Layer more dough and repeat the cinnamon sprinkle, again not all the way to the pan walls.
  • Put the last layer of dough over the top and smooth with wet hands or a spatula.
  • Cover pan loosely with plastic wrap or a towel and let rise in a warm place for 35 minutes. You don't want the dough to rise above the top of the pan, so keep an eye on it.
  • Preheat oven to 375° F while the dough is rising.
  • Bake the bread for 40-50 minutes until the top is nicely browned and the inside temperature is 200° F. If the top starts to get too dark to early, you can add a tin-foil tent over the top to help stop the browning.
  • Let bread cool for 20 minutes until turning out onto a cooling rack to finish cooling before slicing.
  • Enjoy!

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD



Gluten- and Dairy-Free Cinnamon Raisin Bread image

After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

2 cups plus 1 tablespoon gluten-free all-purpose baking flour
1 cup sugar, divided
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup coconut milk
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup raisins
3 teaspoons ground cinnamon
Dairy-free spreadable margarine, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.

Nutrition Facts : Calories 295 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

BREAD MACHINE GLUTEN FREE CINNAMON, FRUIT AND RAISIN BREAD



Bread Machine Gluten Free Cinnamon, Fruit and Raisin Bread image

Very ripe bananas or sweetened applesauce give the best flavor and make a moist bread to serve as a snack with tea or for dessert. This bread is also great toasted for breakfast.

Provided by Olha7397

Categories     Yeast Breads

Time 2h5m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 15

1 1/3 cups water
3 large eggs
3 tablespoons melted margarine or 3 tablespoons butter
2/3 cup mashed ripe bananas or 2/3 cup applesauce
1 teaspoon salt
3 tablespoons brown sugar
2 tablespoons skim milk powder
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 tablespoon xanthan gum
1 teaspoon plain gelatin
1 tablespoon ground cinnamon
2 teaspoons bread machine yeast
3/4 cup raisins

Steps:

  • Add first 4 ingredients to bread machine pan and beat with plastic whisk or fork to mix well. Add rest of ingredients in the order given above. Select rapid or basic white cycle (approximately 2 to 3 hours.).
  • After 5 minutes of mixing, scrape down sides of pan with a rubber spatula. When bread is baked, remove from pan and cool on rack.
  • TIP: Replace 1/4 cup raisins with 1/4 cup chopped nuts.
  • If you use instant yeast, add 1 teaspoons white vinegar or cider vinegar.
  • Try this recipe on a super express cycle (1 to 1 1/4 hours).
  • Do not substitute potato flour for potato starch.
  • Easy Bread Machine Baking.

Nutrition Facts : Calories 197.7, Fat 4.4, SaturatedFat 0.8, Cholesterol 40, Sodium 191.9, Carbohydrate 36.2, Fiber 1.9, Sugar 9, Protein 4.1

CINNAMON RAISIN BEER BREAD (GLUTEN-FREE)



Cinnamon Raisin Beer Bread (Gluten-Free) image

I had never had beer bread before and this looked delicious. I found this on a forum and decided to give it a shot. The baking made the whole house smell delicious and the taste was great! This makes a very dense bread, so slice it thin. It is almost fat free! I calculated it to have about 0.4g fat per 1/2" slice. In addition to being fat free, it is also egg and dairy free. I didn't experience any deflating. Makes a 8" x 4" loaf. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. I used a bottle of New Grist beer: http://www.newgrist.com/ which I think tastes much better than Red Bridge.

Provided by Andrew Mollmann

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 10

3 cups gluten-free flour
3 teaspoons xanthan gum
1 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
3 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon vanilla
1 cup raisins
12 ounces gluten-free beer

Steps:

  • Preheat oven to 350°F.
  • Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well.
  • Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined.
  • Fold in raisins.
  • Pour into greased 8" x 4" loaf pan. This should fill the pan about 5/6th of the way. Allow for about 2-3" rising during baking.
  • Bake for about 1 hour, or until toothpick inserted into middle comes out clean. I took mine out too soon and the middle was a tad soggy.
  • Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.

Nutrition Facts : Calories 90.4, Fat 0.1, Sodium 288.5, Carbohydrate 23.5, Fiber 0.5, Sugar 21.2, Protein 0.3

RAISIN BREAD (GLUTEN-FREE)



Raisin Bread (Gluten-Free) image

My whole family loves this - even the gluten-free hating ones. This recipe makes a large loaf. To make a smaller loaf multiply all ingredients by 2/3.

Provided by bearhouse5

Categories     Breads

Time 2h15m

Yield 1 loaf

Number Of Ingredients 17

2 1/2 cups water (may vary, use less to start, add more if necessary)
1/3 cup oil (olive, canola or a mix of both, or your preferred oil)
1 teaspoon cider vinegar
1/2 cup brown rice flour
1/2 cup besan (chickpea or garbanzo flour)
2 cups rice flour
1 cup arrowroot
4 teaspoons xanthan gum (or guar gum)
3 tablespoons sugar
4 tablespoons brown sugar
4 teaspoons cinnamon
1 1/2 teaspoons salt
2 teaspoons gluten free baking powder
6 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup)
1/2 cup soymilk powder
2 1/2 teaspoons dried yeast granules
1 -1 1/2 cup sultana

Steps:

  • BREADMAKER METHOD.
  • Sift and combine the all the dry ingredients except egg replacer powder.
  • In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
  • Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
  • Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the 'Basic' setting or the 'Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
  • Add sultanas when the "add-ins" beep sounds or at the very end of mixing.
  • If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
  • Again, add sultanas when the "add-ins" beep sounds or at the very end of mixing.
  • Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the 'Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack.
  • *If your breadmaker has a removable blade, you can also try this :.
  • Mix the batter until smooth, mix in sultanas, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
  • HAND METHOD 1.
  • Sift and combine the dry ingredients.
  • In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
  • Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  • Add sultanas at the very end of mixing.
  • Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
  • Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  • *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
  • HAND METHOD 2.
  • Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
  • Sift and combine the dry ingredients.
  • In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
  • Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  • Add sultanas at the very end of mixing.
  • Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
  • Remove plastic wrap, and bake at 190°C (375°F) 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  • *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

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