Gluten-Free Raisin Bread
Sweet, spicy high rising raisin bread loaf. For gluten-free bread baking, I go by weight only for the major flours. Volume varies too much flour by flour and even brand by brand for it to be accurate.
Servings 16
Cost 5
Ingredients
Soaked Raisins
- ⅔ cup raisins or up to 1 cup (160 grams for 1 cup raisins)
Dry Mixture
- 90 grams corn starch (90 grams)
- 80 grams extra fine brown rice flour (make sure it's extra fine) (80 grams)
- 80 grams tapioca flour (80 grams)
- 1 ¾ teaspoons xanthan gum
- 1 ½ tablespoons brown sugar (20 grams)
- ¾ teaspoon cinnamon
- ¾ tsp. salt
- 2 teaspoons baking powder
- 1 tablespoon nonfat dried milk powder
Yeast Mixture
- ⅔ cup water warm (105 degrees)
- 1 ½ teaspoons active dry yeast
- 1 tablespoon granulated sugar
Wet Mixture
- 2 large eggs (room temperature)
- 3 tablespoons I Can't Believe It's Not Butter or buttter softened (42 grams)
- ½ teaspoon apple cider vinegar
Instructions
- Before you begin making the bread, put the raisins in a small saucepan and cover with water. Bring mixture to a quick boil, then turn off heat and let raisins soak while you prepare the bread. At any point during the process, drain them well.
- Grease an 8 ½ by 4 ½ inch loaf pan or better yet, a 1 pound capacity Pullman pan. I like to use a combination of shortening and a strip of parchment for extra insurance.
- In large mixing bowl or the bowl of a stand mixer, whisk together corn starch, brown rice flour, tapioca flour, xanthan gum, brown sugar, cinnamon, salt, baking powder and milk powder.
- In a microwave-safe measuring cup, heat the water for about 30 seconds, then use a thermometer to make sure it is between 105 and 110 degrees .
- Add the yeast and the granulated sugar to the warm water. Stir it all together, then set aside to proof for about 5 minutes or until it becomes foamy and active.
- Meanwhile, whisk together the eggs, softened butter or I Can't Believe It's Not Butter and vinegar. Don't worry about the butter staying in clumps, as long as it's soft it will be fine.
- Combine the flour mixture and the egg mixture and stir until dry and crumbly.
- Add the activated (foamy) yeast water.
- Using the dough hook attached to the electric mixer, beat on medium for about 3-4 minutes, stopping often to scrape bowl. The batter should thicken slightly as you beat it and will be just a bit elastic. It will not be thick like regular yeast bread dough.
- Drain the raisins if you haven't already and work them into the dough.
- Scrape the batter into the prepared loaf pan and smooth the top with the back of a spoon or a spatula or you can dampen your fingers a bit with some water and press down.
- Cover with greased plastic wrap and set in a warm place to rise for about 35 minutes. If you are using a tall-sided Pullman pan it will puff up, but won't reach quite to the top. If you are using a regular 8 ½ by 4 ½ inch pan, it will be close to the top. Remove the wrap when you notice the dough is close to touching it.
- Preheat oven to 375°F.
- When dough is done rising, set the loaf on a rimmed baking sheet and bake on center rack for about 40 to 45 minutes. Internal temperature should be between 203 and 208°F.
- Let the bread cool for several hours or overnight before you slice it.
