Work-wise things are finally starting to give a glimmer of slowing down. Clue number one – I have a day off –wow! These are magical! Last pay period I worked 58 hours of overtime. Yeah, 58 hours over the normal allotted time. Uncle Sam – you’re welcome.
Knowing I had today off, last night I made the
foolish genius decision to put bread in the bread machine when I got home from a 12 13 hour work day, completely disregarding that it takes about 3.5 hours. With that said, I did doze off and miss the ‘mix-in’ beep – so all of my raisins are on top of my bread, instead of mixed throughout. Opps.
My parents got us a bread machine for Christmas. It’s what I
begged asked for. I made whole wheat bread once or twice a week for a few months, and saved a ton of money. And then I found out I was gluten intolerant. And I dabbled with a few gluten free bread recipes, but I didn’t completely understand the science behind gluten free flours. And they turned out not great terrible. And the bread machine went in the cabinet on top of the fridge (cabinet space isn’t exactly a strong point of our house).
But, today I have reclaimed the bread machine, and reclaimed my love of cinnamon raisin bread. I wanted to make a mildly-sweet-perfect-for-breakfast-not-hard-as-a-rock-or-crumbly vegan and gluten free Cinnamon Raisin Bread. If you’ve never had gluten free bread, you’re likely to be underwhelmed. But if you’ve ever had a piece of gluten free bread crumble without even touching it, I think you will be pleased.
I use dairy free milk and butter, which you could use exact subs for the non-fake counterparts. You could also replace the flax meal/water with 2 eggs. Apple Cider vinegar is a must in gluten free bread – because it helps it ‘poof’ (just an educated guess). The maple syrup can be upped to 2 tablespoons, if you like your bread sweeter. The concoction of dry ingredients really shine in this recipe. You can even make your own brown rice flour by following this tutorial. If you like a mega-cinnamony bread, you could go up to 1.5 tablespoons (but I really wouldn’t go much higher than that). Oh, and I highly suggest being conscious when the mix-in beep sounds. It makes the raisins mix in a whole lot easier.
My bread machine layers liquids first, then dry, then yeast (as I think most do) but please follow the instructions for your machine. I haven’t tried this without a machine…but I’d love to hear how it turns out!
- 3/4 cup dairy free milk
- 2 tablespoons flax meal + 6 tablespoons warm water, mixed and let stand for 5 min
- 1 + 1/2 tsp. apple cider vinegar
- 2 Tbsp. vegan butter (earth balance)
- 1 + 1/2 Tbsp. maple syrup
- 1 + 2/3 cups brown rice flour
- 1/4 cup corn starch
- 2 Tbsp. potato starch
- 1 + 1/2 tsp. xanthan gum
- 1 tablespoon cinnamon
- 1/2 tsp. salt
- 1 tsp. active dry yeast
- At mix-in beep: ½ cup raisins
- Mix together flax eggs and let stand for 5 minutes, meanwhile-
- In a separate dry bowl mix together dry ingredients (brown rice flour, corn starch, potato starch, xantham gum, cinnamon and salt)
- Add wet ingredients to the bread machine (milk, flax eggs, apple cider vinegar, vegan butter, maple syrup)
- Add the dry mixture on top of the wet mixture in the bread machine, completely covering the liquid
- Make a well in the middle of the dry mixture and add the yeast in to the well (making certain it doesn’t touch any liquid)
- Cook on white bread / light crust setting, or according to your bread machine’s instructions
- At mix-in beep – if there is any flour stuck to the walls, use a spatula to knock it down, then add the raisins
- Remove immediately when the bread is done (it has the tendency to burn if left for a long time in the bread machine). Put on cooling rack to cool completely (out of reach of the cat) before storing in an airtight container. Will keep about 4 days, or longer if stored in the fridge. Serve lightly toasted. I love it with peanut butter. But, I love everything with peanut butter.