Hello Sparkfamily! If you would like to try my raisin bread recipe that I posted yesterday but sigh because of being gluten~free, not to worry! I have one for you! Take a look!
1 cup water, heated to 110°F
2 1/2 Tbsp brown sugar (or 2 Tbsp blue agave) (or 2 1/2 Tbsp dark unsulpharated molasses)
1 packet (2 1/4 tsp) gluten free instant dry yeast (SAF brand is gluten free.)
3 extra large egg whites, at room temperature (or 4 large egg whites) (or 3 Tbsp Gluten-free Egg White Powder + 6 Tbsp filtered water) (or enough Egg Replacer and warm water)
1 cup potato starch
1/2 cup tapioca flour/starch
3/4 cup brown rice flour
1/2 cup white rice flour
1/4 cup flax seed meal
1 1/2 tsp xanthan gum*
1 tsp guar gum
1 1/2 tsp ground cinnamon
3/4 tsp sea salt
2 tsp gluten-free apple cider vinegar
1/4 cup extra virgin olive oil, grape seed oil or oil of your choice
1/2 - 3/4 cup raisins, depending upon taste (I used in between.)
spray oil or oil for pan
Grease a 9×5? loaf pan.
Preheat oven to a maximum of 200°F, (I do 170°F.)
Mix water with sugar/agave/molasses and yeast in a cup and set aside until foamy on the top, at least 5 minutes.
Beat the egg whites at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
In a separate bowl, whisk together the dry ingredients and set aside.
Add oil, vinegar and yeast mixture to egg whites and beat on low until blended, about 30 seconds.
Add dry ingredients all at once and beat on low until all flour is wet and then beat on high for 1 minute.
Using your mixer's dough hook or paddle tool, fold in raisins.
Add dough batter to prepared pan.
Add water to almost fill a cup. Dip a rubber spatula into the water about 5 times as you distribute the dough and smooth out the top.
Shut oven off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of the pan, about 40 minutes.
Remove pan from oven. Preheat oven to 375°F.
Place the pan on the center of the rack in the center of the oven and bake for 37-40 minutes or until dough reaches 204-207°F.
Set on a cooling rack for a few minutes until you can touch it comfortably. Remove bread and allow to completely cool on rack. Do this as soon as possible or the steam will make the bottom and sides of the bread soggy.
Slice with an electric slicer, electric knife or serrated knife. Enjoy!
Tips~ If on a corn-free diet, use corn-free xanthan gum or substitute with more guar gum.
How are you feeling today? Have a healthy day! Hugs, Rose:)