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Gluten-Free Raisin Bread
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Gluten-Free Raisin Bread

Sweet, spicy high rising raisin bread loaf. For gluten-free bread baking, I go by weight only for the major flours. Volume varies too much flour by flour and even brand by brand for it to be accurate.
Course Bread
Cuisine American
Keyword Gluten-Free, Raisin Bread, Yeast Bread
Prep Time 20 minutes
Rising & baking 2 hours
Total Time 2 hours 20 minutes
Servings 16
Author Anna
Cost 5

Ingredients

Soaked Raisins

  • ⅔ cup raisins or up to 1 cup (160 grams for 1 cup raisins)

Dry Mixture

  • 90 grams corn starch (90 grams)
  • 80 grams extra fine brown rice flour (make sure it's extra fine) (80 grams)
  • 80 grams tapioca flour (80 grams)
  • 1 ¾ teaspoons xanthan gum
  • 1 ½ tablespoons brown sugar (20 grams)
  • ¾ teaspoon cinnamon
  • ¾ tsp. salt
  • 2 teaspoons baking powder
  • 1 tablespoon nonfat dried milk powder

Yeast Mixture

  • ⅔ cup water warm (105 degrees)
  • 1 ½ teaspoons active dry yeast
  • 1 tablespoon granulated sugar

Wet Mixture

  • 2 large eggs (room temperature)
  • 3 tablespoons I Can't Believe It's Not Butter or buttter softened (42 grams)
  • ½ teaspoon apple cider vinegar

Instructions

  • Before you begin making the bread, put the raisins in a small saucepan and cover with water. Bring mixture to a quick boil, then turn off heat and let raisins soak while you prepare the bread. At any point during the process, drain them well.
  • Grease an 8 ½ by 4 ½ inch loaf pan or better yet, a 1 pound capacity Pullman pan. I like to use a combination of shortening and a strip of parchment for extra insurance.
  • In large mixing bowl or the bowl of a stand mixer, whisk together corn starch, brown rice flour, tapioca flour, xanthan gum, brown sugar, cinnamon, salt, baking powder and milk powder.
  • In a microwave-safe measuring cup, heat the water for about 30 seconds, then use a thermometer to make sure it is between 105 and 110 degrees .
  • Add the yeast and the granulated sugar to the warm water. Stir it all together, then set aside to proof for about 5 minutes or until it becomes foamy and active.
  • Meanwhile, whisk together the eggs, softened butter or I Can't Believe It's Not Butter and vinegar. Don't worry about the butter staying in clumps, as long as it's soft it will be fine.
  • Combine the flour mixture and the egg mixture and stir until dry and crumbly.
  • Add the activated (foamy) yeast water.
  • Using the dough hook attached to the electric mixer, beat on medium for about 3-4 minutes, stopping often to scrape bowl. The batter should thicken slightly as you beat it and will be just a bit elastic. It will not be thick like regular yeast bread dough.
  • Drain the raisins if you haven't already and work them into the dough.
  • Scrape the batter into the prepared loaf pan and smooth the top with the back of a spoon or a spatula or you can dampen your fingers a bit with some water and press down.
  • Cover with greased plastic wrap and set in a warm place to rise for about 35 minutes. If you are using a tall-sided Pullman pan it will puff up, but won't reach quite to the top. If you are using a regular 8 ½ by 4 ½ inch pan, it will be close to the top. Remove the wrap when you notice the dough is close to touching it.
  • Preheat oven to 375°F.
  • When dough is done rising, set the loaf on a rimmed baking sheet and bake on center rack for about 40 to 45 minutes. Internal temperature should be between 203 and 208°F.
  • Let the bread cool for several hours or overnight before you slice it.