Enjoy delicious Gluten Free Cinnamon Raisin Bread made with wholesome ingredients. Perfect for a healthy and tasty breakfast or snack.
Delicious and Healthy Gluten Free Cinnamon Raisin Bread
Looking for a delicious gluten-free cinnamon raisin bread recipe? Look no further! This recipe calls for a mix of brown rice flour, sorghum flour, and tapioca starch, along with other key ingredients like Psyllium husk powder and flax seed powder. The result is a fluffy, flavorful loaf that’s perfect for breakfast or a snack.
To make this bread, you’ll need to mix the wet ingredients, let them sit, then combine with the dry ingredients and raisins. After proofing the dough, bake it in a loaf pan until it’s cooked to perfection. The end result is a wonderfully fragrant and tasty bread that’s sure to impress your family and friends. Enjoy it on its own or with a smear of butter for an extra treat!
Indulge in the Irresistible Flavors of Gluten-Free Cinnamon Raisin Bread
Hi guys welcome back to another video today I’m going to be making my version of cinnamon raisin sandwich bread except it’s gluten-free and I’m going to show you how so to get started I’m going to combine about 2 and 1/2 cups of some warm water I try to keep it between 100 to 110° F to ensure that I don’t like.
Disturb the yeast but still wakes up and becomes active so I got about 2 and 1/2 cups of water here and to this I’m going to be adding a tablespoon of yeast you can do a bit more if you want doesn’t make that much of a difference and the last thing I’m going to be adding is two teaspoons of sugar.
Or honey I prefer honey but if you prefer sugar you can use that and I’m going to give this a good stir and then let it set aside for 10 minutes while I let my yeast mixture bubble away I’ve taken a cup of golden raisins you can use black ones if you want and I’m just going to submerge these with some boiling water to plump them up so now.
I’m just going to let this sit on the side until I need it after I make my celum gel moving on once your yeast mixture looks like a foamy beer or it’s been 10 minutes either of them work you’re going to add in half a tablespoon of flax seed meal and just stir it in after you add your flax seed meal you’re going to add 2 and 1/2 tbspoon of.
Celium husk powder and this kind of creates the gluten and chewiness to the bread and the last thing to add at this step is a tablespoon of apple cider vinegar and make sure that you stir really fast when adding this cuz it add causes the mixture to coagulate now while I let this mixture sit for 5 minutes to gel I’m going to.
Take a mediumsized bowl and start adding in some of my dry ingredients to my dry ingredients I’m going to start off by adding 220 G of m brown rice flour 150 g of mil sorum flour 150 g of tapioca starch or flour a teaspoon of kosher salt or pink salt one that doesn’t have.
Iodine and since this is cinnamon raisin bread I’m going to be adding a tablespoon of cinnamon now just using my whisk from earlier I’m going to give this a good mix and set it aside now my last step that I don’t want to forget is going to be straining off my raisins because I’m going to be adding add these together.
With the pum husk mixing it together and then adding it into my flour so I’m just going to strain it off and try to ring out as much liquid as I can and set these back aside so I’ve combined my golden raisins that I’ve let just drain out with the so husk gel and now perhaps my most difficult part of the whole bread making process will be.
Combining this mixture with the flour if you have access to it you can use a St mixer or you can even put it in a bread maker and just have it on a need cycle but for the visual presentation I’ll be doing it by hand to show it you guys now I’ll just be adding this to my dry ingredients and this room require you to.
Use your hands which is okay but I’ll show you what this dough looks like once I have it completely combined now that I’ve created the sticky mess that’s often referred to as a dough I’m going to dust my counter with just a little bit of tapioca starch and I’m going to pour my dough or scrape my dough over here onto the counter so I.
Had needed this and it’s gotten a lot more moist and it’s absorbed a lot more moisture but the reason why I’m dumping it onto my counter with a little bit of tapioca starch so I can shape it so it fits my 9×5 pan very well so I’m just going to be giving a little bit of tapioca starch and try to shape it so that it can fit.
Onto this partch paper sliver that I will drop into my pan all right I’ve shaped this quite well and now I’m just going to be putting it onto my parchment paper here and by using this parchment paper I can sort of drop this down into my loaf pan like that now I’m going to let this sit in a.
Warm area until it’s about one and a half times its size or up until it doubles but I’m going to try my best not to over overproof it because it’s going to going to done deflate in the oven so I’ll just let this sit in an oven with its light on for about 15 to 20 minutes because it’s a bit hotter in mine until it’s about one and a half times in.
Size now that my bread has proofed about 1 and 1 half times its size this is what it looks like it’s almost filled the pan and now I’m just going to bake it for about 45 minutes at 375° and then I’ll go from there to see if it’s cooked enough so I’ll see in 45 minutes what this looks like so it’s been about 45 minutes and.
It looks done on top but I don’t trust that this is going to be done so what I like to do is I’m going to cook this for another 15 minutes at least except I’m going to turn the heat down so that the bottom doesn’t burn as bad from anywhere from 330 degrees to 350 so I’m just going to try 345 keep in mind that there’s plus minus.
Of how hot that might be but I want to make sure that the interior is completely cooked and I generally cook this type of bread for an extra 15 now that it’s been an extra 15 minutes I like how this looks so I’m just going to leave this to sit in here to cool off overnight and it’s going to be perfect because it’s going to slowly cool down.
And finish cooking anything that’s left in there that’s raw so I’ll just close this up turn off my oven and let it sit and now that this is completely cooled off you can see take the fresh paper off and this is how I made it so if I go to slice this open you can see it’s got perfect raisins and it’s completely cooked.
Inside so I hope hope you give this recipe a try it’s one of my favorite breads to eat in the morning hope you enjoy recipes in the description and until next time goodbye
