ARE RAISINS GLUTEN FREE RECIPES

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RAISIN BREAD (GLUTEN-FREE) RECIPE - FOOD.COM



Raisin Bread (Gluten-Free) Recipe - Food.com 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.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

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.

Nutrition Facts : Calories 3627, FatContent 84, SaturatedFatContent 11.8, CholesterolContent 0, SodiumContent 3587.3, CarbohydrateContent 686.9, FiberContent 34.2, SugarContent 194.8, ProteinContent 45

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD RECIPE: HOW ...



Gluten- and Dairy-Free Cinnamon Raisin Bread Recipe: How ... 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

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

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, FatContent 14g fat (4g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 42g carbohydrate (25g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

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