Gluten Free Cinnamon Raisin Bread Recipe for Bread Machine

By Bailey1_

Ingredients

• 2/3 cup raisins (or more to your liking up to 1 cup)
• 1 cup water
• 3 large eggs
• 1/4 cup light extra virgin olive oil (or oil of choice) (6 Tbsp if using sorghum flour)
• 3 Tablespoons non-fat instant dry milk (or use non-fat or rice milk instead of water) (optional)
• 1 teaspoon gluten-free apple cider vinegar
• 2 Tablespoons honey or sugar
• 3/4 teaspoon salt
• 1-1/2 cups gluten-free oat flour
• 1-1/8 cups potato starch (or more cornstarch)
• 1/2 cup cornstarch (or more potato starch if corn-free)
• 1 Tablespoon xanthan gum (use corn-free brand or guar gum, if needed)
• 2 1/4 teaspoons instant dry yeast
• 2 Tablespoons melted butter, plus more for pan (optional)
• 3 Tablespoons brown sugar, plus more for pan (optional)
• 1-1/2 teaspoons ground cinnamon (optional)

Details

Servings 1
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Makes 1 loaf/14 slices

Add the raisins to a cup and add enough water to cover. Microwave for 30 seconds and allow to soak for about 5 minutes. Stain all of the water out, discard water, and place raisins on two paper towels to drain. Pat dry with another paper towel and add to a small bowl to thoroughly dry. Once completely dry, toss with one teaspoon of potato starch and set aside. The potato starch helps the raisins stick to the dough versus sinking to the bottom.

Remove pan from bread machine. Be sure the paddle is already attached.

Add water, eggs, oil, non-fat instant dry milk, vinegar, honey, and salt.

In a separate bowl, add the oat flour, potato starch, cornstarch, xanthan gum, and yeast; and whisk until thoroughly combined. Add this dry mixture to the bread machine pan and distribute to cover the liquid ingredients.

Add the pan to the machine, snap into place, and plug machine into an outlet.

Add the raisins to the extras bin and be sure the top and bottom are closed.

The mixing cycle begins after about 8 minutes of warming up. Soon after it begins, scrape any dry flour on the sides of the pan using a rubber or silicone spatula.

Once the mixing cycle stops, about 32 minutes into the 3 hour cycle, be sure to push the paddle down or remove it completely. (I remove it.)

At the same time, if you desire to create sweet cinnamon swirls, combine the optional ingredients (butter, brown sugar and cinnamon); and fold the mixture into the dough. (A

Danish dough whisk

Once the machine beeps, signaling it is done baking, remove the pan from the machine, shake out the bread (twist the handle underneath a little to loosen if necessary); and transfer the bread to a wire rack to cool for at least 30 minutes prior to slicing.

Once the bread cools, if you have left the paddle in the bread, remove it. Then slice it using an electric slicer, electric knife, or serrated knife.

If you do not have a bread machine, combine the dry and ingredients separately by hand and then stir them together until well combined. Add to a greased 9 x 5 loaf pan and allow to rise until well over the pan, about 1 hour at 80 degrees F. Then bake in a preheated 350 degree F oven for about 1 hour.

Sorghum flour is the closest to oat flour. However, it crumbles more. Try adding about1/8 teaspoon more ca than gum and increase if needed next time. Another alternative is to add about two tablespoons butter to the liquid ingredients.