Wheat and Gluten Free Cinnamon Raisin Bread

This wheat and gluten free cinnamon raisin bread is super easy and has an incredible texture and flavour. It’s great plain or toasted. 🙂

Directions:

Yield: 2 x 8″ loaves

1. In a large mixing bowl, combine rice flour, yeast, xanthan gum, cinnamon and raisins. Be sure when choosing raisins to read the ingredients carefully. Depending on where the raisins are packaged, they may contain trace amounts of tree nuts or wheat, which could cause a reaction for people with severe Celiac disease.
2. To make potato water, simply boil potatoes and save the water. Let it cool to approximately 100°F. Add the potato water, eggs, oil, cider vinegar and molasses. Mix with an electric hand mixer, or a stand mixer if you have one, with dough hooks for about 2 minutes.
3. Add salt and continue to blend until well mixed.
4. Lightly grease two 8″ loaf pans. Divide the batter evenly between the two pans. Press the dough into the corners of the pans and smooth the tops, using a spatula.
5. Place the pans in a warm, dry, draft free place. Cover with a towel and let the dough rise until it rises about 1 inch over the top of the pan, approximately 30 minutes.
6. Bake on the center rack at 375°F for 45 to 65 minutes until a crisp hard sound can be heard when tapping the loaf. Before careful not to under-bake the bread. If the top is getting too dark, cover with foil or parchment paper and continue to bake.
7. Remove from pans and cool completely on a wire rack before slicing. Brush the top crust with butter.

Enjoy!