Cinnamon Raisin Beer Bread (Gluten-Free) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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: / which I think tastes much better than Red Bridge. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well.
3. Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined.
4. Fold in raisins.
5. 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.
6. 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.
7. Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.
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