GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD
After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.
Nutrition Facts : Calories 295 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
GLUTEN-FREE RAISIN BREAD FRENCH TOAST CASSEROLE
This decadent-yet-healthy make-ahead baked French toast is topped with fresh berries -- and is also gluten-free.
Provided by Silvana Nardone
Categories main-dish
Time 1h
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
- Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
- In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
- Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.
Nutrition Facts : Calories 168, Fat 4.2 grams, SaturatedFat 0.7 grams, Cholesterol 90 milligrams, Sodium 188 milligrams, Carbohydrate 28.4 grams, Fiber 2.7 grams, Protein 6.9 grams, Sugar 8.8 grams
GLUTEN-FREE SOURDOUGH RAISIN BREAD
Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I made this recipe during the Covid-19 lockdown when yeast had disappeared from the supermarkets. This light and fluffy loaf is very easy to make because there is no kneading; it is more of a batter than a dough. This bread is delicious toasted.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 12
Steps:
- Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
- Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.
- Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.
- Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.
- Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.
- Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 44.1 g, Cholesterol 57.7 mg, Fat 2.9 g, Fiber 4.3 g, Protein 6.2 g, SaturatedFat 0.9 g, Sodium 223.7 mg, Sugar 8.4 g
RAISIN BREAD (GLUTEN-FREE)
My whole family loves this - even the gluten-free hating ones. This recipe makes a large loaf. To make a smaller loaf multiply all ingredients by 2/3.
Provided by bearhouse5
Categories Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 17
Steps:
- BREADMAKER METHOD.
- Sift and combine the all the dry ingredients except egg replacer powder.
- In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
- 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.
- 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'.
- Add sultanas when the "add-ins" beep sounds or at the very end of mixing.
- 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.
- Again, add sultanas when the "add-ins" beep sounds or at the very end of mixing.
- 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.
- *If your breadmaker has a removable blade, you can also try this :.
- Mix the batter until smooth, mix in sultanas, 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.
- HAND METHOD 1.
- Sift and combine the dry ingredients.
- In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
- Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
- Add sultanas at the very end of mixing.
- Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
- Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
- *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
- HAND METHOD 2.
- Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
- Sift and combine the dry ingredients.
- In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
- Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
- Add sultanas at the very end of mixing.
- Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
- Remove plastic wrap, and bake at 190°C (375°F) 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
- *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.
RAISIN PUMPKIN BREAD GLUTEN FREE
I have to eat gluten free. My husband doesn't have to but he does. When I make the food homemade it is so much like what we have always known that it isn't a hardship. This is a lovely, moist pumpkin raisin bread. I use Better Batter® Gluten-Free all-purpose flour. I measure by weight and that has made all the difference! I refuse to use bean flour mixes; who wants bean flavor in their sweets? Let it cool completely or it will not hold together. Once it is cooled you can slice and serve. Enjoy!
Provided by Stephanie Power Bergeron
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
- Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 108.6 calories, Carbohydrate 19 g, Cholesterol 28.5 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 230.6 mg, Sugar 16.6 g
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