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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 bowl; mix well.
Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another 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 45-60 minutes or until bread dough reaches top of pan.
Heat oven to 375°F.
Uncover bread dough; bake 35-40 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 5 minutes. Remove from oven to cooling rack. Remove parchment paper.
Dietary Fiber: 5g
Would you be able to use this recipe in a bread machine and if so what size loaf would you select? 1, 1.5, or 2 lb?
Awesome! I love this recipe. I made it for the first time today. The whole family enjoyed it.
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
© 2015 Land O'Lakes, Inc.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. 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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