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.
Time 1h25m Number Of Ingredients 16 Steps:
Combine the water and sugar in a measuring glass and stir to dissolve the sugar slightly. Add yeast and gently mix together then set aside in a warm area for 5 minutes until frothy. Mix the other cup of warm water with the ground flaxseed and stir well. Let sit while the yeast mixture proofs for about 3-5 minutes. In the bowl of a mixer, add the gluten-free flour, coconut sugar, cinnamon, salt, and xanthan gum. Mix together until combined. When yeast is done proofing, add the eggs, oil, yeast mixture, flaxseed mixture, and molasses to the mixer bowl and turn it on low. Scrape down the sides of the bowl and continue to mix on low until it’s well combined and there aren’t any large lumps. Turn mixer to high and let beat for 3 minutes. While it’s mixing, grease and lightly flour (with brown rice flour) your bread loaf pan. Add in the raisins and stir briefly to incorporate. Spoon a third of the mixture into the pan and spread as best as you can (you can wet hands and pat it down if needed, but I just used a spatula and it worked fine), keeping one side thicker than the other length-wise if you want more of a swirl effect. Sprinkle half of the cinnamon mixture over the bread layer, making sure to leave about ½ inch of dough along the outside. If you bring the cinnamon mixture all the way out, the bread doesn’t hold together as well and comes apart in layers. Layer more dough and repeat the cinnamon sprinkle, again not all the way to the pan walls. Put the last layer of dough over the top and smooth with wet hands or a spatula. Cover pan loosely with plastic wrap or a towel and let rise in a warm place for 35 minutes. You don’t want the dough to rise above the top of the pan, so keep an eye on it. Preheat oven to 375° F while the dough is rising. Bake the bread for 40-50 minutes until the top is nicely browned and the inside temperature is 200° F. If the top starts to get too dark to early, you can add a tin-foil tent over the top to help stop the browning. Let bread cool for 20 minutes until turning out onto a cooling rack to finish cooling before slicing. Enjoy!
More about “gluten and dairy free cinnamon raisin bread recipes”
Time 2h Number Of Ingredients 13 Steps:
Whisk together milk and yeast in a small bowl. Allow to stand for five minutes. In the bowl of a stand mixer, combine brown rice flour, tapioca starch, brown sugar, xanthan gum, cinnamon, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix on medium speed for five minutes. Dough will be thick. It will not form a ball. Stop the mixer. Add the raisins. Turn mixer to low speed. Mix until raisins are incorporated. Spray an 8-1/2" by 4-1/2" by 2-3/4" loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour. When dough has doubled in size, preheat oven to 350°F. Remove plastic wrap from the top of the pan. Bake until the internal temperature of the bread reaches 210°F, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 210°F, place a piece of foil onto the bread. This prevents the crust from burning.) Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely. When cool, slice into pieces with a serrated knife. Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.
