Gluten Free Cinnamon Banana Bread Recipe Recipe For Hand
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.
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