bread - gf BREAD MACHINE CINNAMON RAISIN BREAD

By tinathorn

Ingredients

• Wet Ingredients
• 3 eggs
• 1 2/3 cup water
• 3 Tbls. Oil
• 1 tsp. cider vinegar
• 2 Tbls. Honey
• Dry Ingredients
• 2 1/4 tsp. active dry yeast
• 2 cups white rice flour
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 1/4 cup flaxseed meal
• 3 tsp. psyllium husk What is the psyllium husk used for?
• 1 1/2 tsp. salt
• 3 Tbls. Sugar
• 1/2 cup dry milk
• 3 tsp. cinnamon
• 1/2 cup raisins

Details

Adapted from gluten-free-bread.org

Preparation

Step 1

All ingredients should be at room temperature, 70 – 80°F.

In a small bowl, combine the wet ingredients. Mix thoroughly and set aside.

In a medium bowl, combine the dry ingredients, including the yeast.

Add the wet ingredients to the bread machine pan. Then add the dry ingredients on top.

Select the wheat bread setting on your bread maker (it’s setting 3 on mine). Then select the 2 pound loaf and how dark you want the crust.

Let the machine do the work and in about 4 hours you’ll have an amazing loaf of gluten free cinnamon raisin bread.

Slice and serve with your favorite butter or spread.

This loaf didn’t last long for us, but if you want to wrap it and save it, make sure to wrap it tightly in an airtight container. A plastic bag is usually my go-to item for saving breads.

Keep in mind, with the psyllium husk and no gums, breads tend to get crumbly faster. So freeze the bread if you want to keep it longer than a day.