Raisin Bread (Gluten-Free) is a delightful treat that brings together the wonderful sweetness of sultanas and the warm spice of cinnamon. The recipe is perfect for those following a gluten-free diet, allowing everyone to enjoy a slice of comfort. Let’s get baking and savor every bite of the loaf.
When making Raisin Bread (Gluten-Free), feel free to substitute the egg replacer with eggs if desired, adjusting the water accordingly. If you’re concerned about allergies, double-check all ingredient labels for gluten content and ensure your baking powder is gluten-free. The quality of your sultanas can really shine through, so consider using organic or plump ones for extra flavor. For the flours, using a fine texture helps achieve a better consistency in the final loaf.
Bread & Rolls
Raisin Bread (Gluten-Free) Recipe
Ingredients
- 2 1/2 cups water
- 1/3 cup oil (olive, canola or a mix of both, or your preferred oil)
- 1 teaspoon cider vinegar
- 1/2 cup brown rice flour
- 1/2 cup besan (chickpea or garbanzo flour)
- 2 cups rice flour
- 1 cup arrowroot
- 4 teaspoons xanthan gum (or guar gum)
- 3 tablespoons sugar
- 4 tablespoons brown sugar
- 4 teaspoons cinnamon
- 1 1/2 teaspoons salt
- 2 teaspoons gluten free baking powder
- 6 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup)
- 1/2 cup soymilk powder
- 2 1/2 teaspoons dried yeast granules
- 1 – 1 1/2 cup sultana
Instructions
- Sift and combine all the dry ingredients except the egg replacer powder in a large bowl.
- In a separate bowl, whisk the 6 teaspoons of vegan egg replacer powder with about 1/2 a cup of the 2 1/2 cups water until frothy. Add the remaining wet ingredients, withholding about 1/4 to 1/2 cup of water, and mix together.
- Gradually add the wet ingredients to the dry mixture and combine. Slowly incorporate extra water, approximately 1 tablespoon at a time, until the batter achieves a consistency thicker than cake batter but not as thick as cookie dough. Spoon the mixture into the breadmaker pan.
- Set your breadmaker to the recommended setting according to your model’s instructions. If those aren’t available, opt for either the ‘Basic’ or ‘Rapid’ setting. If your breadmaker is programmable, it’s advisable to set it to skip the second kneading, as gluten-free breads typically don’t require it. Alternatively, if your machine has a Bake Only setting, use the Dough setting and then switch to Bake Only.
- Add the sultanas when the machine beeps to indicate it’s time for add-ins or at the very end of mixing, making sure they’re evenly distributed throughout the batter.
- If your breadmaker has a removable blade, consider mixing the batter until smooth before incorporating the sultanas. Remove the blade, place the dough in the pan, and cook as usual to avoid a hole in the bread from the blade and to skip the second kneading.
- For the hand method, sift and combine the dry ingredients in a bowl.
- In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add the remaining wet ingredients, withholding some water as mentioned before, and combine them.
- Gently mix the wet ingredients into the dry ingredients, then beat on high until the batter is completely smooth, adding more water slowly if necessary.
- Add the sultanas at the very end of mixing to keep them intact. Spoon the batter into a loaf pan, cover it with plastic wrap, and let it rise in a warm, draft-free area for about 1 hour. If you can’t find a warm spot, a very low oven will do the trick.
- Remove the plastic wrap, and bake in a preheated oven at 190°C (375°F) for 50-60 minutes. To check for doneness, insert a skewer into the center of the bread; it should come out clean. Once done, remove from the pan and cool it on a wire rack.
- If you notice that the bread is browning too quickly, loosely cover it with foil partway through the baking process.