The first day of fall was a couple weeks ago. That means the start of an intense gluten free baking season. Although this bread is anything but intense. It’s actually one of the easiest recipes I’ve made lately. Add to that that it’s very tasty and we have a winning combination.
When you think of cinnamon raisin bread, you may think of a sweet, tender bread bursting with raisins, with a special guest or dessert-like quality. At least that was my expectation.
This recipe has a lot of those characteristics. Not every one, but a lot of them.
It’s definitely bursting with raisins. And its deliciously sweet. But I would never reserve this just for special occasions. It’s just too easy!
It’s made in a bread machine, so after you’ve mixed and added the ingredients to it, you simply push the button and it does all the work for you.
But there is a downfall with this recipe. And I mean one, single, but big downfall… and that is, that it takes like 4 hours from start to finish.
It’s true what they say, Waiting is the hardest part!
So in my bread machine, I do not have a gluten free setting. I have the regular white, wheat, fast, quick bread, etc. settings. I may upgrade to one with a gluten free setting though – mine is on its last leg and this one would be a wonderful step up.
As I was playing around with this recipe, I decided to use the wheat setting on my machine just to see how it would turn out. Keep in mind the wheat setting is a rather long cycle. Plus, there are two rises, which is not the norm for gluten free bread baking. Normally you only want to use a one cycle rise, because gluten free bread does not rise twice.
Well I decided to try it out anyway.
Lo and behold, it turned out beautifully.
And tasted amazing too.
It’s funny how things turn out for the better sometimes.
So as you’re preparing this recipe, make sure to mix the ingredients first, then add them to the machine. And don’t add more flour if it looks too wet. These amounts will result in a wonderfully textured loaf, with no added binders or gums!
Gluten Free Bread Machine Cinnamon Raisin Bread
1 2/3 cup water
3 Tbls. Oil
1 tsp. cider vinegar
2 Tbls. Honey
2 ¼ tsp. active dry yeast
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
¼ cup flaxseed meal
3 tsp. psyllium husk What is the psyllium husk used for?
1 ½ tsp. salt
3 Tbls. Sugar
½ cup dry milk (can be dairy free)
3 tsp. cinnamon
½ cup raisins
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.
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