My mom mentioned that she loves raisin bread. With her being gluten free, potato and dairy free it becomes difficult to find good raisin bread and even more difficult to make bread that doesn’t fall apart and holds its structure. She also is intolerant of flaxseed, so I had to come up with several variations and substitutes that could be used in this bread without destroying the structure of the bread.
2 cups bread flour (I use my English muffin flour)
3/4 cup ATK flour
1/4 cup rice flour
1/4 cup flax seed meal (buckwheat, Millet, sorghum or brown rice flour can be substituted)
1/4 cup dry milk powder, dairy or non dairy (Vance’s Dairfree, or other dry powder product or almond meal)
1/2 tsp baking soda
2 tsp baking powder
1 tsp sea salt
2 tbsp cinnamon
2 tbsp sugar
1 tbsp yeast, hold off adding to dry mixture, this will be added to the wet fizzy ingredients last
2 LG eggs room temperature, beaten (or egg substitute)
2 Tbsp honey, coconut nectar or agave
1 1/4 room temperature sparkling water, club soda, ginger ale, gluten free beer or whole milk (not skim) (I used a berry Hi-ball energy drink)
1/4 cup EVOO
1 tsp apple cider vinegar
1 tsp vanilla bean paste or vanilla extract (I used both increasing to 2 tsp)
1/3 – 1/2 cup of Raisins (to personal taste)
For cinnamon stripe in the middle of the bread and topping:
2 to 1 ratio of sugar to cinnamon
You can make a large batch of cinnamon sugar to shake on the bread.
2 tbsp sugar (or other dry sugar substitute)
1 tbsp cinnamon
The key to getting a good rise on the gluten free breads is that all ingredients are room temperature.
Whisk together dry ingredients in a bowl, not including yeast.
In a stand mixer put honey and “fizzy” soda, apple cider vinegar, EVOO, beaten eggs, and vanilla with the paddle attachment. Add yeast to liquid mixture and incorporate. Pour in the dry flour ingredients and mix together until all incorporated then add raisins. It will be very thick.
Spray your bread pan lightly with cooking oil. If your bread machine does not have a gluten-free bread setting you need to remove the detachable blade if you have one. Gluten free bread cannot take two knockdowns in a traditional bread maker because it does not have the ability to rise the second time.
Put half of the bread dough into the pan with a rubber spatula.Wet the back of your rubber spatula with tap water and smooth out the top. Now add as much cinnamon sugar as you like being careful not to spill it down the sides of the bread dough. Try to keep it in the middle of the dough otherwise you might end up with it being burnt to the sides of the pan. The more you add the deeper the stripe will be in the middle of the bread. Add the rest of the remaining dough and smooth flat the top with your wet rubber spatula. Be sure to only use a little bit of water on the back just to be able to smooth out the dough. You can round the top or flatten it. Sprinkle with more cinnamon sugar.
Add the bread pan to your machine and set for sweet bread setting. This has a fantastic smell while cooking.
When it’s done wait for it to cool before cutting or it could crumble.
Butter and sprinkle with cinnamon sugar or even maple syrup.