The truth is I’m not much of a bread baker. In my heart of hearts, I long to form perfect boules and batards almost as much as I long to create gorgeous gluten-free, sugar-free cakes. I’m just not there. Yet.
But when Sophie from Flour Arrangements linked her Cranberry Oatmeal Artisan Bread to Slightly Indulgent Tuesday some time ago, she struck a cord in me. I have been thinking about her gluten-free bread since.
Last week my Grandma Ruth was on my mind quite often…she’s 96 and still spunkier than most 35 year olds. One of my many, many memories of visiting her include Cinnamon Raisin Toast.
My Grandma had a bread drawer where she kept the loaves safely and securely stored. The contents changed depending on the day. Sometimes it was her homemade whole wheat, other times cinnamon raisin. She used to show me the beautiful swirls of cinnamon in the bread before popping it in the toaster.
She had a way of making simple toast with butter a grand occasion. So, with Grandma in my heart, I pulled out Sophie’s recipe, changed a few things, and made Cinnamon Raisin Toasting Bread.
It’s quite the hybrid – dense like a banana bread with a texture much like a multi-grain loaf.
Joe says this gluten-free bread is addicting. I love how it feels grounding and hearty.
And, we both love how the raisins plump and caramelize a little in the toaster. Just like they did when Grandma Ruth made Cinnamon Raisin Toast for me when I was a kid.
A Few Announcements…
- I’ve been added to the growing database at Healthy Living Blogs by Lindsey and her incredible team. Stop by to find other like-minded bloggers who focus on healthier living and eating.
- Make sure to stop by GoDairyFree.org this Sunday for my guest post. I have the distinct honor of guest blogging once a month on Sweet Sundays through the end of the year. I’ll keep you posted as to when my upcoming posts will go live.
- I’m also part of the All-Star Blogger’s Team at Peanut Butter & Co. and have developed 5 gluten-free, sugar-free recipes for them using their Old Fashioned Smooth, Old Fashioned Crunchy, & The Heat Is On peanut butters. Stop by and see my Crunchy Peanut Butter Muffins and check out some of the other All-Star recipes.
This recipe was adapted from Flour Arrangements.
- 3/4 cup raisins
- 3/4 cup evaporated milk OR almond milk*
- 1 tablespoon palm sugar
- 1 1/2 teaspoons dry active yeast
- 3/4 cup brown rice flour
- 1/2 cup gluten-free oats (not quick cooking)
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/4 cup white rice flour
- 2 tablespoons potato starch
- 2 1/2 tablespoons palm sugar
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon xanthan gum
- 2 large eggs, at room temperature
- 1/4 cup canola oil
- 3 tablespoons Grade B maple syrup
- Lightly coat a 9×5 inch loaf pan with cooking spray. Turn your oven on the Bread Proofing setting or find a warm place to set your bread while it proofs.
- Put the raisins in a bowl and cover them with warm water. Set aside. If your eggs are cold, put them in a measuring cup or glass and cover with warm tap water. Let them warm up while you prepare the remaining ingredients.
- Heat the milk in the microwave for 20 – 30 seconds until it’s between 100F – 110F. It should feel warm but not hot when you dunk your finger in the milk. Add 1 tablespoon of palm sugar & yeast, stir, cover with plastic wrap and set aside.
- In a large bowl, whisk together the brown rice flour, oatmeal, sorghum flour, tapioca flour, white rice flour, potato starch, 2 1/2 tablespoons palm sugar, cinnamon, salt, and xanthan gum.
- In a medium bowl, whisk together eggs, oil, and maple syrup. Add wet ingredients to dry ingredients and stir to combine. Then, add the yeast sponge and stir until smooth. Drain raisins, reserving soaking water for another use, and add plumped raisins to dough and mix in. Turn batter into prepared pan and proof in the oven or in a warm spot for an hour.
- Place bread in cold oven, or if you’ve been proofing in your oven just turn it on to 350F. No need to preheat. Bake for 30 minutes, then cover with foil to keep from getting too brown on top. Bake for another 15 – 20 minutes until loaf is set and firm in the center. Let cool in pan for 10 minutes then turn on it’s side to let it cool the rest of the way. Keep in an airtight container. Serve toasted with butter.
Note about milk: I’ve made this with evaporated milk and almond milk – it’s delicious both ways.
Note about raisin soaking water: Keep this water refrigerated in an airtight container for up to two weeks. Use in place of water or milk to add flavor and sweetness to your favorite recipes.
Find other yummy food at Gluten-Free Wednesday & Real Food Wednesday.