Recipe

Gluten Free Raisin Nut Bread Recipe

	Peetabear / All my dishes 1 year, 3 months ago Try this raisin nut bread, a gluten free yeast bread that combines the sweetness of fruit with a nutty texture that will be a favorite. that is Land o' Lakes discription... i have not tried this yet... prep time does not include the rising time Prep:20m Cook:35m Servings:12	Peetabear
	yeast bread gluten free

Does this look good? Yeah! / Nope

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Ingredients

2 1/2 cups Multi-Grain Gluten Free Flour Blend (see below)

1/4 cup amaranth flour

1/4 cup teff flour

1 (2 1/4-ounce) instant dry yeast granules

1 tablespoon xanthan gum

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/4 cups milk, warmed

1/4 cup LAND O LAKES® Butter, melted

2 eggs

3 tablespoons honey

1 teaspoon cider vinegar

2/3 cup chopped walnuts

2/3 cup raisins

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take 2 & 1/2 cups from this mix for above recipe

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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.

Directions

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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