Gluten And Dairy Free Cinnamon Raisin Bread Food

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD

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.

BEST GLUTEN FREE CINNAMON RAISIN BREAD

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!

CINNAMON RAISIN BEER BREAD (GLUTEN-FREE)

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.