Gluten Free Raisin Bread
- Number of Servings: 16
Ingredients
Ingredients2 1/2 cups water (may vary, use less to start, add more if necessary) 2 eggs1/3 cup oil (olive, coconut or a mix of both, or your preferred oil) 1 teaspoon cider vinegar 1/2 cup brown rice flour 1/2 cup buckwheat flour2 cups rice flour 1 cup tapioca flour4 teaspoons xanthan gum (or guar gum) 1/4 cup sugar4 teaspoons cinnamon 1 1/2 teaspoons salt 2 teaspoons baking powder 2 teaspoons psylium fibre1/2 cup sweet whey powder or soy milk powder2 1/2 teaspoons bread machine yeast1-1 1/2 cup raisins or dates
1 BREADMAKER METHOD.
2 Sift and combine the all the dry ingredients
3 Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
5 Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the ‘Basic’ setting or the ‘Rapid’ setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
6 Add raisins or dates when the "add-ins" beep sounds or at the very end of mixing.
7 If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
8 Again, add raisins/dates
9 Remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘Keep Warm’ cycle. Turn out from pan after a few minutes and cool on a wire rack.
10 If your breadmaker has a removable blade, you can also try this :.
11 Mix the batter until smooth, and remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
Number of Servings: 16
Recipe submitted by SparkPeople user BOBANNA28.
2 Sift and combine the all the dry ingredients
3 Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
5 Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the ‘Basic’ setting or the ‘Rapid’ setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
6 Add raisins or dates when the "add-ins" beep sounds or at the very end of mixing.
7 If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
8 Again, add raisins/dates
9 Remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘Keep Warm’ cycle. Turn out from pan after a few minutes and cool on a wire rack.
10 If your breadmaker has a removable blade, you can also try this :.
11 Mix the batter until smooth, and remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
Number of Servings: 16
Recipe submitted by SparkPeople user BOBANNA28.
Nutritional Info Amount Per Serving
- Calories: 286.9
- Total Fat: 5.6 g
- Cholesterol: 23.4 mg
- Sodium: 301.2 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 3.0 g
- Protein: 3.9 g
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