Raisin Bread (Gluten-Free) Recipe

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Raisin Bread (Gluten-Free)
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Ingredients
17
Count
Nutrition
613
Calories
Total time
120
Minutes
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Ingredients:

  • 2 1/2 cups water (may vary, use less to start , add more if necessary)
  • 1/3 cup oil ( olive , canola
  • 2 cups rice flour
  • 1 cup arrowroot
  • 3 tbsp sugar
  • 4 tbsp brown sugar
  • 4 tsp cinnamon
  • 1 1/2 tsp salt
  • 6 tsp vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup)
  • 1 -1 1/2 cup sultana

Directions:

  1. BREADMAKER METHOD.
  2. Sift and combine the all the dry ingredients except egg replacer powder.
  3. In a separate bowl, whisk the egg replacer powder (or eggs) with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
  4. Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
  5. Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the ‘Basic’ setting or the ‘Rapid’ setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
  6. Add sultanas when the add-ins beep sounds or at the very end of mixing.
  7. If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
  8. Again, add sultanas when the add-ins beep sounds or at the very end of mixing.
  9. Remove the bread from the machine as soon as it is cooked and don’t leave in the machine during the ‘Keep Warm’ cycle. Turn out from pan after a few minutes and cool on a wire rack.
  10. *If your breadmaker has a removable blade, you can also try this :.
  11. Mix the batter until smooth, mix in sultanas, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
  12. HAND METHOD 1.
  13. Sift and combine the dry ingredients.
  14. In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
  15. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  16. Add sultanas at the very end of mixing.
  17. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.).
  18. Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  19. *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
  20. HAND METHOD 2.
  21. Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
  22. Sift and combine the dry ingredients.
  23. In a separate bowl, whisk the egg replacer with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
  24. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
  25. Add sultanas at the very end of mixing.
  26. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can’t find a warm position, a very low oven can be used.).
  27. Remove plastic wrap, and bake at 190°C (375°F) 50-60 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
  28. *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 613.46 Kcal (2568 kJ)
Calories from fat 126.1 Kcal
% Daily Value*
Total Fat 14.01g 22%
Sodium 699.38mg 29%
Potassium 295.41mg 6%
Total Carbs 113.5g 38%
Sugars 45.79g 183%
Dietary Fiber 10.88g 44%
Protein 9.21g 18%
Vitamin C 0.9mg 1%
Iron 1.3mg 7%
Calcium 49.9mg 5%
Amount Per 100 g
Calories 208.93 Kcal (875 kJ)
Calories from fat 42.95 Kcal
% Daily Value*
Total Fat 4.77g 22%
Sodium 238.2mg 29%
Potassium 100.61mg 6%
Total Carbs 38.66g 38%
Sugars 15.59g 183%
Dietary Fiber 3.71g 44%
Protein 3.14g 18%
Vitamin C 0.3mg 1%
Iron 0.4mg 7%
Calcium 17mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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