Raisin Bread Gluten Free Food

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!

GLUTEN-FREE CINNAMON RAISIN BREAD

Steps:

• Whisk together milk and yeast in a small bowl. Allow to stand for five minutes.
• In the bowl of a stand mixer, combine brown rice flour, tapioca starch, brown sugar, xanthan gum, cinnamon, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix on medium speed for five minutes. Dough will be thick. It will not form a ball.
• Stop the mixer. Add the raisins. Turn mixer to low speed. Mix until raisins are incorporated.
• Spray an 8-1/2" by 4-1/2" by 2-3/4" loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour.
• When dough has doubled in size, preheat oven to 350°F. Remove plastic wrap from the top of the pan.
• Bake until the internal temperature of the bread reaches 210°F, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 210°F, place a piece of foil onto the bread. This prevents the crust from burning.)
• Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.
• When cool, slice into pieces with a serrated knife.
• Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.

GLUTEN-FREE RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
• Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
• In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
• Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

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.

RAISIN BREAD (GLUTEN-FREE)

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.

GLUTEN-FREE SOURDOUGH RAISIN BREAD

Steps:

• Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
• Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
• Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
• Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
• Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
• Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

BREAD MACHINE GLUTEN FREE CINNAMON, FRUIT AND RAISIN BREAD

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.

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.