Are you on the hunt for a delectable gluten-free and dairy-free cinnamon raisin bread recipe that tantalizes your taste buds and caters to your dietary restrictions? Embark on a culinary journey with us as we explore the secrets of crafting this mouthwatering treat. In this article, we'll unveil a collection of carefully curated recipes that cater to your dietary needs, allowing you to indulge in the warm, comforting flavors of cinnamon raisin bread without compromising your health goals. Whether you're a seasoned baker or just starting out in the kitchen, our detailed instructions and expert tips will guide you through the process, ensuring a perfect loaf every time. So, let's dive into the world of gluten-free and dairy-free baking and discover the delectable possibilities that await!
Here are our top 3 tried and tested recipes!
GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD
After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.
Nutrition Facts : Calories 295 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
BEST GLUTEN FREE CINNAMON RAISIN BREAD
The Best EVER gluten-free cinnamon raisin bread! It's fluffy, sweet, moist, and amazing as is. It's also dairy free, but no one will ever know. Enjoy this semi-sweet bread with a cup of coffee for a quick breakfast.
Provided by Melissa Johnson
Categories Gluten Free Breakfast
Time 1h25m
Number Of Ingredients 16
Steps:
- Combine the water and sugar in a measuring glass and stir to dissolve the sugar slightly. Add yeast and gently mix together then set aside in a warm area for 5 minutes until frothy.
- Mix the other cup of warm water with the ground flaxseed and stir well. Let sit while the yeast mixture proofs for about 3-5 minutes.
- In the bowl of a mixer, add the gluten-free flour, coconut sugar, cinnamon, salt, and xanthan gum. Mix together until combined.
- When yeast is done proofing, add the eggs, oil, yeast mixture, flaxseed mixture, and molasses to the mixer bowl and turn it on low.
- Scrape down the sides of the bowl and continue to mix on low until it's well combined and there aren't any large lumps.
- Turn mixer to high and let beat for 3 minutes.
- While it's mixing, grease and lightly flour (with brown rice flour) your bread loaf pan.
- Add in the raisins and stir briefly to incorporate.
- Spoon a third of the mixture into the pan and spread as best as you can (you can wet hands and pat it down if needed, but I just used a spatula and it worked fine), keeping one side thicker than the other length-wise if you want more of a swirl effect.
- Sprinkle half of the cinnamon mixture over the bread layer, making sure to leave about ½ inch of dough along the outside. If you bring the cinnamon mixture all the way out, the bread doesn't hold together as well and comes apart in layers.
- Layer more dough and repeat the cinnamon sprinkle, again not all the way to the pan walls.
- Put the last layer of dough over the top and smooth with wet hands or a spatula.
- Cover pan loosely with plastic wrap or a towel and let rise in a warm place for 35 minutes. You don't want the dough to rise above the top of the pan, so keep an eye on it.
- Preheat oven to 375° F while the dough is rising.
- Bake the bread for 40-50 minutes until the top is nicely browned and the inside temperature is 200° F. If the top starts to get too dark to early, you can add a tin-foil tent over the top to help stop the browning.
- Let bread cool for 20 minutes until turning out onto a cooling rack to finish cooling before slicing.
- Enjoy!
GLUTEN-FREE CINNAMON RAISIN BREAD
Soft and tender gluten-free cinnamon raisin bread.
Provided by Elizabeth
Time 2h
Number Of Ingredients 13
Steps:
- Whisk together milk and yeast in a small bowl. Allow to stand for five minutes.
- In the bowl of a stand mixer, combine brown rice flour, tapioca starch, brown sugar, xanthan gum, cinnamon, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix on medium speed for five minutes. Dough will be thick. It will not form a ball.
- Stop the mixer. Add the raisins. Turn mixer to low speed. Mix until raisins are incorporated.
- Spray an 8-1/2" by 4-1/2" by 2-3/4" loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour.
- When dough has doubled in size, preheat oven to 350°F. Remove plastic wrap from the top of the pan.
- Bake until the internal temperature of the bread reaches 210°F, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 210°F, place a piece of foil onto the bread. This prevents the crust from burning.)
- Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.
- When cool, slice into pieces with a serrated knife.
- Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.
Tips:
- Use almond milk and coconut oil: These plant-based ingredients provide a rich and creamy texture without dairy.
- Proof the yeast: This step is crucial to ensure the bread rises properly. Make sure the water is lukewarm (not hot) and let the yeast sit for the recommended time.
- Add raisins and cinnamon: These classic ingredients give the bread its signature flavor. You can adjust the amount of raisins to your liking.
- Let the bread rise twice: The first rise allows the yeast to grow and develop the dough's structure. The second rise gives the bread its final shape and volume.
- Bake the bread until golden brown: The bread is done when a toothpick inserted into the center comes out clean.
Conclusion:
This gluten-free and dairy-free cinnamon raisin bread is a delicious and nutritious treat that can be enjoyed by people with dietary restrictions or those who simply want to indulge in a healthier alternative. With its soft and fluffy texture, sweet and cinnamony flavor, and the goodness of raisins, this bread is sure to satisfy your cravings. Whether you're looking for a breakfast bread, a snack, or a dessert, this recipe is a must-try for anyone who loves homemade baked goods. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds delighted!
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