Gluten Free RAISIN NUT BREAD
From peetabear 15 years agoIngredients
- 2 1/2 cups Multi-Grain gluten Free flour Blend (see below) shopping list
- 1/4 cup amaranth flour shopping list
- 1/4 cup teff flour shopping list
- 1 (2 1/4-ounce) instant dry yeast granules shopping list
- 1 tablespoon xanthan gum shopping list
- 1 tablespoon ground cinnamon shopping list
- 1 teaspoon salt shopping list
- 1 1/4 cups milk, warmed shopping list
- 1/4 cup LAND O LAKES® butter, melted shopping list
- 2 eggs shopping list
- 3 tablespoons honey shopping list
- 1 teaspoon cider vinegar shopping list
- 2/3 cup chopped walnuts shopping list
- 2/3 cup raisins shopping list
- ................................................................................... shopping list
- take 2 & 1/2 cups from this mix for above recipe shopping list
- ............................................................................................. shopping list
- Multi-Grain gluten-free flour Blend: Stir together 2 cups cornstarch, 2 cups potato starch, 1 3/4 cups brown rice flour, 1 1/2 cups garbanzo bean flour, 1 cup sorghum flour, 1 cup tapioca flour and 1/4 cup teff flour. shopping list
How to make it
- Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
- Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum, cinnamon and salt in large bowl; mix well.
- Combine warmed milk, melted butter, eggs, honey and vinegar with wire whisk in another large bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Stir in walnuts and raisins.
- Spoon mixture into prepared pan. Cover with greased plastic food wrap. Let rise in warm place until bread dough reaches top of pan (45 to 60 minutes).
- Heat oven to 375°F. Uncover bread dough; bake for 35 to 40 minutes until bread is brown and sounds hollow when tapped. Remove bread from pan, keeping parchment paper on bottom of bread. Place bread with parchment paper directly onto oven rack; bake for 5 minutes. Remove from oven; cool on wire rack. Remove parchment paper.
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