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Raisin Nut Bread (Gluten-Free Recipe)

Raisin Nut Bread (Gluten-Free Recipe)

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.


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20 min
Prep Time
02 hrs 25 min
Total Time
12
servings

Ingredients

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

1/4 cup Land O Lakes® Butter, melted

2 large Land O Lakes® Eggs

3 tablespoons honey

1 teaspoon cider vinegar

2/3 cup chopped walnuts

2/3 cup raisins

How to make

  1. STEP 1

    Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.

  2. STEP 2

    Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum, cinnamon and salt in bowl; mix well.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    Heat oven to 375°F.

  6. STEP 6

    Uncover bread dough; bake 35-40 minutes until bread is brown and sounds hollow when tapped.

  7. STEP 7

    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.

Tip #1

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.

Tip #2

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.

Tip #3

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.

Nutrition (1 serving)

280 Calories
10 Fat (g)
45 Cholesterol (mg)
270 Sodium (mg)
43 Carbohydrates (g)
5 Dietary Fiber
8 Protein (g)
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