2 1/2 cups Multi-Grain Gluten Free Flour Blend (see below)
1/4 cup amaranth flour
1/4 cup teff flour
1 (1/4-ounce) package active dry yeast
1 tablespoon xanthan gum
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/4 cups milk, warmed
3 tablespoons honey
1 teaspoon cider vinegar
2/3 cup chopped walnuts
2/3 cup raisins
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.
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 products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking