Cooking

Gluten Free Cinnamon Raisin Bread

This bread is a great replacement for expensive store-bought cinnamon raisin bread. You can use it for toast, French toast or to make stuffing. It’s so good warmed with a little butter on it. My one year old kisses the oven when he sees it baking – it’s that good!

Ingredients: 

2 cups of my GF sourdough starter

2 cups GF flour of your choice

2 eggs

3/4 cup of milk

3/4 –  1 cup of water

2 tbsps brown sugar

1/2 tsp baking soda

3 tbsps xanthan gum

1 tsp salt

1 tbsp cinnamon

Raisins – a couple handfuls? However many raisins you like.

Honey (optional, to taste)

 

DIRECTIONS:

In a large bowl, mix the eggs and milk. Then add the rest of the ingredients except the water. Mix well and then add the water until it’s spongy but not sticky.

Place the mix in a greased bread pan (or use parchment paper), cover it with a towel and let it rise in a warm place overnight, or at least a few hours.

When you’re ready to bake, cut a few slices into the top to allow it to rise freely. I also like to cut patterns into it, because why not? Bake for apx. 90 minutes at 375 degrees. If the top looks like it’s browning too quickly, throw some tinfoil over it to allow it to continue baking without getting crispy. Toothpick should come out dry. Allow it to cool in the baking dish for about an hour if you can wait that long and then let it finish cooling on a wire rack. Enjoy!

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