Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Try this raisin nut bread, a gluten-free yeast bread that combines the sweetness of fruit with a nutty texture that will be a favorite.
Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum, cinnamon and salt in large bowl; mix well.
Combine warmed milk, melted butter, eggs, honey and vinegar with wire whisk in another large bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Stir in walnuts and raisins.
Spoon mixture into prepared pan. Cover with greased plastic food wrap. Let rise in warm place until bread dough reaches top of pan (45 to 60 minutes).
Heat oven to 375°F. Uncover bread dough; bake for 35 to 40 minutes until bread is brown and sounds hollow when tapped. Remove bread from pan, keeping parchment paper on bottom of bread. Place bread with parchment paper directly onto oven rack; bake for 5 minutes. Remove from oven; cool on wire rack. Remove parchment paper.
Multi-Grain Gluten-Free Flour Blend: Stir together 2 cups cornstarch, 2 cups potato starch, 1 3/4 cups brown rice flour, 1 1/2 cups garbanzo bean flour, 1 cup sorghum flour, 1 cup tapioca flour and 1/4 cup teff flour. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.
Dietary Fiber: 5g
Great bread for breakfast - I used cranberries and pecans in place of the raisins & walnuts. I tossed a little of the flour mix with the cranberries to keep them from clumping together and stay suspended in the batter while baking a trick a great baker showed me years ago. Very tasty!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1621
© 2013 Land O'Lakes, Inc.
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Like many others, my family loves Christmastime. But my sister Laura? Her holiday cheer is in a class all its own. Truly, Laura possesses a holiday spirit that could make Santa Claus himself look unenthusiastic! More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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