Gluten Free Cinnamon Raisin Bread or Orange Cranberry Bread
This is the perfect bread for toast. Being gluten free, I love when I get to eat something that seems extravagant, since most of the time I have to pass. This one is not much effort for great texture and tasting gluten free bread.
Equipment
- 1 9x4x4" King Arthur Flour Perfect Gluten Free Loaf Pan or 9.5x5x2.5" loaf pan
Ingredients
- 1 ½ cups warm water
- 4 teaspoons honey or sugar
- 4 teaspoons Fleishmann’s Active Dry Yeast gf
- 1 ½ cups Bob’s Red Mill Gluten Free 1 to 1 Flour
- ½ cup plus 2 tbsp Bob’s Red Mill White Rice Flour gf
- ½ cup plus 3 tbsp Bob’s Red Mill Organic Brown Rice Flour gf
- ½ cup Bob’s Red Mill Tapioca Flour (Starch) gf
- 2 tbsp cornstarch gf
- 1 teaspoon xanthan gum
- 2 ½ tbsp sugar
- 1 teaspoon Kosher salt (¾ teaspoon of table salt)
- 2 egg whites
- 1 egg
- 1 ½ tbsp milk
- 1 ½ teaspoons apple cider vinegar
- 2 tbsp vegetable oil or avocado oil
- 1 ½ teaspoons ground cinnamon gf
- ½ cup raisins
- 1 tbsp butter brush on before baking
- ¼ cup chopped pecans or almonds, optional add to top before baking
Orange Cranberry Variation
- ½ cup Dried Cranberries or Trader Joe's Berry Blend Dried Fruit
- 2 teaspoons orange zest
- 1 ½ teaspoons orange juice
- ¼ teaspoon ground allspice gf
- ¼ teaspoon ground ginger gf
- ¼ teaspoon ground nutmeg gf
- ⅛ teaspoon ground cinnamon gf
Instructions
- In a small bowl, stir together the warm water, yeast, and 4 teaspoons honey or sugar. Let sit until bubbly, about 20 minutes.
- Grease and lightly flour with gluten free flour a 9x4x4 inch tall loaf pan.
- Sift together the flours, cornstarch, xanthan, 2 1/2 tablespoons sugar, and salt. Pour into a large bowl or stand mixer bowl. When the yeast mixture is bubbly, add to the bowl with flour mixture. Beat for 30 seconds either in a stand mixer or using a hand mixer with the paddle attachment. Add the egg whites and egg, one at a time, then the milk, apple cider vinegar, oil, and spices. *For Orange Cranberry Bread omit 1 1/2 teaspoons cinnamon. Add allspice, ginger, nutmeg, and cinnamon in Gluten Free Orange Cranberry Bread. Beat for 3-4 minutes. Dough will be more like a batter.
- Add the raisins and stir to distribute through. See the note for Orange Cranberry Variation.
- Cover and let the dough rest for 30 minutes.
- Spoon into the prepared tall loaf pan (King Arthur Flour Perfect Gluten Free Loaf Pan). Smooth the top with a rubber spatula. Cover with cellophane and let rise in the oven on bread proof setting or in a warm place for 1-1 ½ hours. Dough should have risen to the top of the pan or just below the top.
- Preheat the oven to 400 °F with a rack in the center of the oven.
- Brush with melted butter and top with optional chopped pecans. Gently press into the dough. Bake for 45-50 minutes. Check for doneness with a Thermapen or instant thermometer. It should register 207 degrees when checked in the center of the bread.
- Remove to a wire rack to cool. After 10 minutes, remove from the pan and continue to cool completely before slicing.
Orange Cranberry Variation
- Add the cranberries, orange zest, and orange juice, instead of the raisins. Proceed to step 5.