Gluten-free raisin and cinnamon bread
Total time:plus proving and rising
Skill level: Bit of effort
Costs: Cheap as chips
- 350g gluten-free white bread flour
- 150g raisins
- 2 level tsp easy-bake, fast-action dried yeast
- 1tbsp ground cinnamon
- 1 level tsp caster sugar
- 1 level tsp salt
- 1 level tsp xanthan gum
- 250ml milk
- 1 large egg
- 4tbsp sunflower oil
- 1tsp vinegar
You will need:
- 1lb loaf tin, buttered
Xantham gum is a common ingredient in gluten-free baking. It helps with crumb structure and creates a more consistent texture.
- Tip the flour into a bowl and stir in the raisins, yeast, cinnamon, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, oil and vinegar.
- Pour the milk mixture into the flour and mix well to give a soft dropping consistency.
- Spoon the mixture into the tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise - until it's risen above the rim of the tin.
- Set the oven to 220°C/425°F/Gas Mark 7. Bake loaf in the centre of preheated oven for 30-40 mins, or until it sounds hollow when tapped underneath, covering with a sheet of foil if it starts to brown too quickly. Remove from the oven and transfer to a wire rack to cool. Serve sliced, spread with butter.
Nutritional information per portion
- Calories 228(kcal)
- Fat 6.5g
- Saturates 1.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.