{Vegan} Gluten Free Cinnamon Raisin Bread

Raisin Bread 1

Quick post this morning:  I’ve made two loaves of this gluten free cinnamon raisin bread in the last four days, and will probably make another loaf in a few more days.  It has a moist, sturdy texture, smattered with plump raisin gems.  In other words…divine for breakfast or tea.  My favorite condiments include vegan butter-like substance and cream cheese, especially when toasted.  The recipe is loosely based on my still-secret gluten-free wholemeal bread recipe.  Enjoy!

Raisin Bread 2
 
 
 
{Gluten-Free & Vegan} Cinnamon-Raisin Bread
Yields 1
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Prep Time
1 hr
Cook Time
40 min
Total Time
1 hr 40 min
Prep Time
1 hr
Cook Time
40 min
Total Time
1 hr 40 min
Ingredients
  1. 1 c. raisins, plumped (see note)
  2. 290g liquid (I use about half rice milk and half water), at 90F
  3. 1 Tbsp. yeast
  4. ¼ tsp. sugar
  5. 70g (1/2 c.) buckwheat flour
  6. 85g (2/3 c.) oat flour
  7. 135g (about 1 c.) brown rice flour
  8. 80g (2/3 c.) tapioca starch
  9. 20g (2 Tbsp.) flaxseeds
  10. 2 tsp. xanthan gum
  11. 2 tsp. cinnamon
  12. ¾ tsp. salt
  13. 60g (1/4 c.) applesauce
  14. 50g (1/4 c.) canola oil
  15. 1 Tbsp. molasses
  16. 1 Tbsp. honey or agave (for vegan)
Instructions
  1. Oil an 8”x4” loaf pan. Mix yeast and sugar into liquid in a small bowl, and allow to sit about 5 minutes until it puffs up. (This is called “proofing”–if your yeast doesn’t puff up, throw it out and buy new yeast. Your bread will not work with dead yeast.)
  2. Whisk together flours, tapioca starch, flaxseeds, xanthan gum, cinnamon, and salt in the bowl of a stand mixer. (You can mix by hand with a wooden spoon if you’d like a good upper body workout.) Add in remaining ingredients and proofed yeast. Using the paddle attachment on your mixer, beat approximately 1 minute until you’ve achieved a very thick, sticky, spreadable batter.
  3. Use a rubber spatula to scrape the batter into your prepared pan. Smooth the surface with the back of the spatula, rounding the loaf in the center. (Gluten-free bread won’t create a rounded top on its own.) Wet your fingers and smooth the top if the spatula isn’t working for you. Cover with a tea towel and allow to rise in a warm place for 30-45 minutes, until it reaches the height you’d like for a finished loaf. To speed up the process, flick your oven on for a minute, shut it off, and allow the loaf to rise in the oven. Do not let the oven get above 90F, as you’ll kill the yeast.
  4. Once your loaf has risen, preheat oven to 350F. Bake loaf about 40 minutes, or until the interior temperature reaches 200F. Remove from oven and allow to cool 10 minutes in the pan. Run a knife around the edges of the pan and tip your loaf onto a wire rack to finish cooling.
  5. **Very important: Wait until it's entirely cool before cutting in. I know it's really hard because it smells amazing and you want some Right Now, but wait. That first piece hot out of the oven will be gummy, and even if you let the rest of the loaf cool before eating, it won't be as good. Patience pays off.
Notes
  1. Especially if yours aren't the freshest, it is always best to plump raisins before use in baking. You can do this by pouring boiling water over them and allowing to sit for about 15 minutes, or covering with water and microwaving about 3 minutes. Then strain the water off and press lightly on the raisins to squeeze out a bit more water.
  2. My preferred loaf pan is an 8"x4" pan, which is smaller than the standard 9"x5" American loaf pan. I find that it creates higher rising loaves and a better crumb. All of my bread recipes to come will use this pan. If you're using a 9"x5" pan, you'll need to double the recipe.
  3. This loaf will stay fresh for two to three days in a Ziploc. It is gluten-free, so by day three or four, it gets a bit dry and fragile. Never fear, though! You may revive it in the toaster, make fabulous French toast from it, or use in a bread pudding.
Wooden Spoon Baking http://www.woodenspoonbaking.com/