Cinnamon Raisin Beer Bread Gluten Free Recipes

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CINNAMON RAISIN BEER BREAD (GLUTEN-FREE)



Cinnamon Raisin Beer Bread (Gluten-Free) image

I had never had beer bread before and this looked delicious. I found this on a forum and decided to give it a shot. The baking made the whole house smell delicious and the taste was great! This makes a very dense bread, so slice it thin. It is almost fat free! I calculated it to have about 0.4g fat per 1/2" slice. In addition to being fat free, it is also egg and dairy free. I didn't experience any deflating. Makes a 8" x 4" loaf. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. I used a bottle of New Grist beer: http://www.newgrist.com/ which I think tastes much better than Red Bridge.

Provided by Andrew Mollmann

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 10

3 cups gluten-free flour
3 teaspoons xanthan gum
1 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
3 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon vanilla
1 cup raisins
12 ounces gluten-free beer

Steps:

  • Preheat oven to 350°F.
  • Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well.
  • Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined.
  • Fold in raisins.
  • Pour into greased 8" x 4" loaf pan. This should fill the pan about 5/6th of the way. Allow for about 2-3" rising during baking.
  • Bake for about 1 hour, or until toothpick inserted into middle comes out clean. I took mine out too soon and the middle was a tad soggy.
  • Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.

Nutrition Facts : Calories 90.4, Fat 0.1, Sodium 288.5, Carbohydrate 23.5, Fiber 0.5, Sugar 21.2, Protein 0.3

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD



Gluten- and Dairy-Free Cinnamon Raisin Bread image

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

2 cups plus 1 tablespoon gluten-free all-purpose baking flour
1 cup sugar, divided
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup coconut milk
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup raisins
3 teaspoons ground cinnamon
Dairy-free spreadable margarine, optional

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.

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