Cinnamon Raisin Beer Bread Gluten Free Recipes

GLUTEN FREE CINNAMON RAISIN BREAD RECIPE

Steps:

• Oven Directions:If not using my bread mix, whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder and salt. In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey, liquid of choice (club soda/milk etc.), apple cider vinegar, oil, egg or replacer and vanilla extract. Gradually add the dry ingredient mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and raisins; beat well for 1 - 2 more minutes. Scoop one quarter of the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Sprinkle cinnamon-sugar mixture across the middle of the dough - try not to sprinkle to the edges of the pan. Cut through the cinnamon-sugar mixture with a knife to distribute the layer deeper into the dough (pictured above). Spread remaining dough on top and smooth with a rubber spatula. Cover with an oiled piece of wax paper or parchment. Set the pan aside for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off. Remove the cover from the raised dough and transfer to a preheated convection oven set to 325º F or a preheated static oven set to 350º F. Bake on the lowest oven rack. Cook for approximately 55 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the loaf comes out clean (internal temperature should reach 205º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing. Gluten Free Bread Machine Directions:Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on breadmakers and gluten free breads in my article on using breadmachines. Bring all liquids to room temperature before adding to the machine, if possible. Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10 minutes before adding. Whisk together dry ingredients and add on top of liquids in the pan. Make a small well with your finger in the center of the dry ingredients and pour in the yeast. Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting). Close the lid to the breadmaker and let it do the rest! You may want to check on the dough during the mix cycle to make sure the flour around the edges is incorporated. If it has not been mixed well, use a rubber spatula to help the edges and corners of the pan mix more thoroughly. Approximately five minutes prior to the end of the mixing cycle, a buzzer should sound on your machine, signaling that it is time to add any mix-ins like raisins. Sprinkle the raisins into the pan at this time. Each bread machine's cycle is slightly different, but you'll want to add the cinnamon-sugar mixture at the tail end of this add-in cycle. For the T-fal Bread Machine, for example, this cycle is just about 5 minutes long, so you'll add the cinnamon-sugar around 1:41 on the cycle clock (about the 4th out of 5 minutes after the add-in buzzer). The paddle will integrate this mixture into the bread, but the idea is that if it's added at the "last minute," it shouldn't mix it entirely into the bread, but leave a thread of cinnamon-sugar instead. (See the video for exact instructions for how to add cinnamon-sugar to get the best marbled look using a bread machine). Once the bake cycle is complete, test the temperature of the interior of the loaf before removing from the pan with a bread baking thermometer - it should have reached approximately 200-205º F. If it hasn't yet reached that temperature, either add time to your bread machine as another bake cycle of 5-10 minutes, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD

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.

GLUTEN-FREE CINNAMON RAISIN BREAD

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.

CINNAMON RAISIN BEER BREAD (GLUTEN-FREE)

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.

GLUTEN-FREE BEER BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
• Beat eggs, vegetable oil, agave nectar, and apple cider vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer and yeast into the batter, increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan.
• Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled wax paper and let rise until doubled in volume, 30 to 60 minutes.
• Bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.

CINNAMON RAISIN BEER BREAD RECIPE

Steps:

• Prep Time 10 mins Cook Time 50 mins Total Time 1 hr Servings: 1 loaf Preheat oven to 375 degrees. Grease an 8.5-inch loaf pan. In a mixing bowl, stir together the flour, raisins and cinnamon. Add the beer and stir to combine. Drizzle in the honey and stir again. Pour the batter into the loaf pan and tap gently to even out. Bake for 45-50 minutes, until cooked through. Cool for 10 minutes before removing from the pan. Enjoy hot or cooled.