Cinnamon Raisin Bread

375 °F

Preparation : 45 minutes

Cooking : 1 hour

2 portions

facile

Ingredients

  • 6 cups brown rice flour (Cuisine Soleil)
  • 1/2 cup tapioca flour (Cuisine Soleil)
  • 3 envelopes (24g) quick rise instant yeast
  • 2 tbsp xanthan gum
  • 1 1/2 tsp cinnamon (I'm going to put 2 tsp next time)
  • 1 cup Sultana raisins
  • 3 cups water, 100°F
  • 6 large eggs
  • 1/2 cup canola oil
  • 2 tsp apple cider vinegar
  • 1/4 cup molasses
  • 1 tsp salt

Preparation

  • 1. In a large bowl, combine flours, yeast, xanthan gum, cinnamon and raisins.
  • 2. Add water, eggs, oil, vinegar and molasses. Mix with a wooden spoon.
  • 3. Add salt and continue to blend until well mixed.
  • 4. Lightly grease 2 loaf pans.
  • 5. Divide the batter between the two pans.
  • 6. Using a spatula, press dough into corners of pans and smooth the tops.
  • 7. Cover with a kitchen towel and let rise in a warm draft free place.
  • 8. Let rise 35 minutes.
  • 9. Bake on the center rack at 375°F for 45 to 65 minutes until a crisp hard sound can be heard when tapping the loaf. (Mine took exactly 48 minutes).
  • 10. Cover with aluminium foil if bread gets to dark and continue to bake until done.
  • 11. Remove from pans and cool completely on a wire rack before slicing (If you can wait that long!).
  • 12. Store in fridge and freeze for later use.
  • 13. Additional notes
  • 14. Makes two 8-inch breads. Store in fridge or slice and keep in frezzer for the occassional healthy snack!