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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2 12 cups Multi-Grain Gluten Free Flour Blend (see below)
14 cup amaranth flour
14 cup teff flour
1 (1/4-ounce) package active dry yeast
1 tablespoon xanthan gum
1 tablespoon ground cinnamon
1 teaspoon salt
1 14 cups milk, warmed
14 cup Land O Lakes® Butter, melted
3 tablespoons honey
1 teaspoon cider vinegar
23 cup chopped walnuts
23 cup raisins
STEP 1
Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
STEP 2
Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum, cinnamon and salt in bowl; mix well.
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.
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.
STEP 5
Heat oven to 375°F.
STEP 6
Uncover bread dough; bake 35-40 minutes until bread is brown and sounds hollow when tapped.
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.
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.
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