Monday, October 17, 2011

Cinnamon Raisin Bread

As promised, a recipe for a wheat and dairy free bread even regular bread eaters will enjoy.

The recipe I used came from another blog - but as usual I've made a few adaptations.  

Cinnamon Raisin Bread
1 3/4 C flour (All brown rice flour works, so does 1c. white rice flour with 3/4 c. sorghum flour) 
1/2 C potato starch
1/4 C tapioca starch (cornstarch also works)
1/2 C sugar
1 TBS xanthan gum
1 1/2 tsp yeast
1 1/4 tsp salt
1 TBS cinnamon
1 - 1 1/2 C raisins
1 C milk (soy, almond or rice)
2 TBS vegetable oil
2 tsp cider vinegar
2 eggs, room temperature, lightly beaten
2 egg whites, room temperature, lightly beaten

1. In a medium bowl, combine all dry ingredients.  Mix in raisins.
2. Add wet ingredients to bread machine.  Turn machine to 'Dough' cycle.  When paddle starts turning add the dry ingredients.  Alternatively, mix wet and dry ingredients together then add to bread machine.
3. When cycle is complete, bake at 350 for an hour in oven or bread machine.

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