Over the past few weeks, I have shared with you the two recipes that changed my attitude about gluten-free baking completely. After so many nasty results with very expensive ingredients, I was ready to give up all together but then tried my Amazing Gluten-Free Chocolate Chip Cookies and the Best Gluten-Free Flour Blend. I am once again a happy consumer of baked goods
Using the above mentioned flour blend, I present to you the most remarkable Gluten-Free Cinnamon Raisin Bread. GF bread is a really, really, really hard item to make taste anything like its gluten loaded cousin since it is that dreaded gluten that gives bread amazing chew and texture. However, my best friends at America’s Test Kitchen created the most amazing GF recipes that make me so happy and not feel deprived or sad anymore. They are my heros! I can’t recommend their Gluten Free cookbook enough.
If you don’t have powdered psyllium husk on hand (and I highly doubt you do) please don’t be tempted to skip this crucial ingredient. Remember that chew and texture I was talking about? The psyllium husk is the magic ingredient that gives gluten free bread just that! Also, if you have a bigger loaf pan than 8.5 x 4.5, your bread will turn out a little shorter than mine did, but no worries, because it will still be a rockstar result
- 2 C warm water
- 2 large eggs
- 2 Tb butter, melted
- 3 C plus 2 Tb gluten free flour blend (click here for the best recipe)
- 1 1/3 C oat flour (or just process some whole oats into flour)
- 1/2 C dry milk powder
- 3 Tb powdered psyllium husk
- 1/4 C sugar
- 1 package yeast
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 C raisins
- 1/2 C powdered sugar
- 4 tsp ground cinnamon
- 1/2 tsp salt
- Attach the paddle to your mixer and mix together the water, eggs and butter. Add all the dry ingredients, except for the raisins. Mix on medium speed for about 6 minutes, stopping once to scrape down the bowl. The dough will be very sticky and look more like cookie dough than bread dough. Add the raisins and mix to combine.
- Spray a sheet of parchment paper with nonstick spray. Place half of the dough onto the parchment paper and using wet hands, pat the dough into a 8 x 11 inch rectangle. In a small bowl, mix together the powdered sugar, cinnamon and salt for the filling then sprinkle half of it over the surface of the flattened dough. Lightly spray the dough with some water to moisten the sugar a little bit.
- With the shorter side of the dough towards you, use the parchment to help you roll up the flattened dough into a log, pinching the seam closed once it is rolled together. Place the log, seam side up, into a greased 8.5 x 4.5 inch loaf pan. Repeat the same process with the other half of the dough and filling, but being sure to place the seam side down when you place the second log on top of the first log in the pan. Spray the top of the loaf with some water and smooth out the surface if it is rough.
- Using a long piece of aluminum foil, long enough to wrap around the outside of your loaf pan, fold it over on itself, lengthwise, two times. Tightly wrap the top lip of your loaf pan with this aluminum foil extension and secure it with staples. This bread is very soft and will need the extra support from this foil band as it rises and bakes above the edge of the loaf pan. Loosely cover with plastic wrap and allow it to rise for 1 hour.
- Preheat oven to 350 degrees and bake in the center rack until the top is golden brown, the crust is firm and the loaf sounds hallow when tapped, about 1 hour 15 minutes. Let bread cool in the pan for about 10 minutes before removing it from the loaf pan and cooling completely on a wire rack, about two hours.