Delicious Gluten-Free Cinnamon Raisin Bread Recipes

Delicious Gluten-Free Cinnamon Raisin Bread Recipes

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Cinnamon Raisin Irish Soda Bread Dixie Crystals
Cinnamon Raisin Irish Soda Bread Dixie Crystals from www.dixiecrystals.com

Introduction

Are you a fan of cinnamon raisin bread but have to avoid gluten in your diet? Fear not, because we have two delicious gluten-free cinnamon raisin bread recipes for you to try. These recipes are perfect for breakfast, brunch, or as a snack. So, let’s get baking!

Recipe 1: Classic Gluten-Free Cinnamon Raisin Bread

Ingredients

– 2 cups gluten-free all-purpose flour – 1 tsp xanthan gum – 1 tsp salt – 1/2 cup sugar – 1 tbsp ground cinnamon – 1/4 cup unsalted butter, melted – 1 cup warm milk – 2 large eggs – 1 1/2 tsp active dry yeast – 1 cup raisins

Instructions

1. In a large bowl, whisk together the flour, xanthan gum, salt, sugar, and cinnamon. 2. Add the melted butter, warm milk, eggs, and yeast to the dry ingredients. Mix until well combined. 3. Fold in the raisins. 4. Pour the batter into a greased 9×5 inch loaf pan. 5. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place. 6. Preheat the oven to 350°F (175°C). 7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. 8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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Nutritional Information

– Calories: 236 – Fat: 7g – Carbohydrates: 42g – Fiber: 2g – Protein: 4g

Cooking Time

– Prep Time: 15 minutes – Rise Time: 1 hour – Bake Time: 45-50 minutes

Equipment

– Large mixing bowl – Measuring cups and spoons – Loaf pan – Clean kitchen towel – Wire rack

Serving Suggestions

– Serve warm with butter or cream cheese. – Toast and spread with peanut butter. – Enjoy with a cup of hot tea or coffee.

Variations

– Substitute the raisins with dried cranberries or chopped dates. – Add chopped nuts such as walnuts or pecans for extra crunch. – Top with a streusel crumb topping before baking.

Substitutions

– If you don’t have gluten-free all-purpose flour, you can use a blend of rice flour, tapioca flour, and potato starch in equal parts. – If you don’t have xanthan gum, you can use guar gum or psyllium husk powder in the same amount.

Storage

– Store in an airtight container at room temperature for up to 3 days. – Freeze in slices for up to 1 month.

Tips

– Make sure your milk is warm but not too hot, or it may kill the yeast. – Cover the pan with foil halfway through baking if the top is getting too brown. – Let the bread cool completely before slicing to prevent it from crumbling.

Frequently Asked Questions

Q: Can I use almond flour instead of gluten-free all-purpose flour? A: No, almond flour won’t work as a 1:1 substitute. You’ll need to adjust the recipe to accommodate for the different texture and absorbency of almond flour. Q: Can I make this recipe dairy-free? A: Yes, you can use a dairy-free butter substitute and a non-dairy milk such as almond milk or coconut milk.

Recipe 2: Vegan Gluten-Free Cinnamon Raisin Bread

Ingredients

– 2 cups gluten-free all-purpose flour – 1 tsp xanthan gum – 1 tsp salt – 1/2 cup sugar – 1 tbsp ground cinnamon – 1/4 cup coconut oil, melted – 1 cup warm almond milk – 2 tbsp ground flaxseed + 6 tbsp water – 1 1/2 tsp active dry yeast – 1 cup raisins

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Instructions

1. In a large bowl, whisk together the flour, xanthan gum, salt, sugar, and cinnamon. 2. In a separate bowl, mix together the ground flaxseed and water. Let sit for 5 minutes to thicken. 3. Add the melted coconut oil, warm almond milk, flaxseed mixture, and yeast to the dry ingredients. Mix until well combined. 4. Fold in the raisins. 5. Pour the batter into a greased 9×5 inch loaf pan. 6. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place. 7. Preheat the oven to 350°F (175°C). 8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. 9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information

– Calories: 229 – Fat: 7g – Carbohydrates: 38g – Fiber: 2g – Protein: 3g

Cooking Time

– Prep Time: 15 minutes – Rise Time: 1 hour – Bake Time: 45-50 minutes

Equipment

– Large mixing bowl – Measuring cups and spoons – Loaf pan – Clean kitchen towel – Wire rack

Serving Suggestions

– Serve warm with vegan butter or cream cheese. – Toast and spread with nut butter. – Enjoy with a cup of hot tea or coffee.

Variations

– Substitute the raisins with dried cranberries or chopped dates. – Add chopped nuts such as walnuts or pecans for extra crunch. – Top with a streusel crumb topping before baking.

Substitutions

– If you don’t have gluten-free all-purpose flour, you can use a blend of rice flour, tapioca flour, and potato starch in equal parts. – If you don’t have xanthan gum, you can use guar gum or psyllium husk powder in the same amount. – If you don’t have almond milk, you can use any non-dairy milk.

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Storage

– Store in an airtight container at room temperature for up to 3 days. – Freeze in slices for up to 1 month.

Tips

– Make sure your almond milk is warm but not too hot, or it may kill the yeast. – Cover the pan with foil halfway through baking if the top is getting too brown. – Let the bread cool completely before slicing to prevent it from crumbling.

Frequently Asked Questions

Q: Can I use chia seeds instead of flaxseeds? A: Yes, you can use the same amount of chia seeds instead of flaxseeds. Q: Can I make this recipe without the coconut oil? A: Yes, you can use a neutral-flavored oil such as canola oil or vegetable oil instead.

Conclusion

We hope you enjoy these gluten-free cinnamon raisin bread recipes as much as we do. They’re perfect for anyone who loves the classic flavor combination but has to avoid gluten or dairy. Don’t be afraid to get creative with different mix-ins and toppings. Happy baking!

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