About Me

Welcome to my blog - my ramblings about trying to find healthy, affordable gluten free food in St. John's, NL.
Despite being gluten free, I love to try new products and am always interested to hear about new places to eat.
I try to help the environment and purchase organic products where possible.

Enjoy :)

Wednesday, 25 September 2013

Home made Cinnamon Raisin Bread

I love Cinnamon Raisin Bread - my Nan used to make it all the time when I was younger, and it's such a great snack with butter or jam. 

There are a few brands of cinnamon raisin bread around here, but I decided to try to make my own. This recipe was pretty straightforward, and had good results. Next time I think I'll leave the tinfoil off longer than 15 minutes - I like the bread toasty on top :) 

The bread is moist, has a good texture, and of course is awesome toasted! I usually slice it and freeze after 2 days to ensure it stays fresh :)

This recipe doesn't require a bread maker, so anyone can make it! I found the recipe on Hope's Kitchen website and have listed it below! 


3 c GF Flour Mix - see below for recipe
2 t xanthan gum
1/2  t sea salt
3 T sugar 
1 t dry yeast
1 t cinnamon 
2 t coconut oil (melt before measuring)
1 1/2 c + 2 T warm water
3/4 c raisins 

1. Grease and dust with GF flour an 8×4 loaf pan.  Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, dry yeast and cinnamon in a medium sized bowl and whisk together. Set aside.
3.  In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.  Gently stir in raisins.
4.  Pour batter into prepared pan and cover with a tea towel.  Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan.  Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6.  Place bread in preheated oven and bake 50-55 minutes.  After the first 15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter. Remove loaf from the pan to a wire rack to cool. 
8.  Let cool completely before cutting.   This makes a big difference on how well it will slice and stay together.

Paula's Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder 

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