How to Make Delicious Gluten-Free Bread Machine BreadBy
As the price of bread and basic staples rise in the grocery store and as more people are seeking to take gluten out of their diets (be it from celiac’s disease or generally wanting to diversify their diets), why not try this delicious and super-hippie version of cinnamon raisin bread?
I have tweaked a recipe that I had on hand for a number of years and have found a complimentary mixture of ingredients that makes a moist (yes, a moist GF bread!) that has a nice flavor (not too sweet) and smells delectable when baking. I can imagine that the fiber content of this bread is pretty high as well. I didn’t figure that out for you however.
Gluten-free Buckwheat Cinnamon Raisin Bread
This recipe is for a bread machine. I have an Oster, which is around 7 years old. It works pretty well and can make up to a 2-pound loaf. This recipe makes a 2-pound loaf. Ideally, you want your ingredients at room temperature. I usually set the timer on the bread machine for a few hours after I set it up. For instance, if it’s bedtime and I just mixed the ingredients, put the WET MIXTURE INTO BREAD MACHINE FIRST, then the flour mixture on top. I set it as directed below and add a few hours to the time so that it will finish just when I’m waking up. Pretty neat, huh?
Combine the wet ingredients separately as follows:
3/4 cups eggs (I used one full egg and the rest whites)
1.25 cups + 4 Tablespoons of water
1 teaspoon of vinegar (I use the raw apple cider vinegar)
1/4 cup oil (I used grapeseed oil)
1/2 cup applesauce
3 tablespoon honey (could also use molasses, agave nectar, maple syrup, etc.)
1 teaspoon vanilla extract
1 tablespoon flax seed meal
1 teaspoon cinnamon
Mix all wet ingredients together and set aside.
Dry Ingredients (mix together and set aside):
3 cups buckwheat flour (yes, you can make a combination of GF flours, garbanzo, brown rice, etc.)
2 tablespoons flax seed meal
2 tablespoons cinnamon
3 tablespoons of organic cane sugar (can also use brown sugar)
1 tablespoon stevia powder
1 tablespoon xanthan gum
1/3 cup raisins (I prefer black and organic, thanks for asking)
After mixing all the dry ingredients be very mindful to open your machine and pour the WET ingredients into the reservoir first. Then add the dry mixture. Make sure all areas are covered with dry so that none of the wet is coming through the surface. Before you close the machine REMEMBER TO ADD 1 TABLESPOON OF ACTIVE DRY YEAST TO THE TOP OF THE DRY: make a small divet with your finger and put the yeast into that. You do not want to go deep with that divet because the wet ingredients need to stay covered.
Now, you’re ready to set your machine up. Plug it in, close the lid and look for the whole wheat setting. It will probably show a little over 3.5 hours on the timer. Consider using the light crust setting. It seems that for my machine anything darker than light crust will really cook the heck out of the bread. Feel free to experiment on this one.
If your ingredients are still cold after adding them to the machine, then add a few hours to the timer. Read up on your machine’s manual if you’re not sure how to do that.
When the timer goes off, be sure to remove the bread right away so as not to over cook. Then let it sit out for 15-20 minutes so that you can turn the reservoir upside down and slide the bread out. You’ll probably have to gently dig out the blade with a fork, but that’s not hard to do.
Let the loaf cool more and let me know how you like it!!
If you’re looking for ways to burn off some of those bread calories and check out Cleveland’s best personal trainer, then be sure to check out TrainingbyLiz.com for fitness this holiday season!