Moist and Spongy Cinnamon Raisin Bread made without Gluten, Corn, or Yeast

Pleasantly surprised with this recipe, I decided to add it to our collection of favorites. In our house all our breads are not only gluten and corn free, but they are also made without yeast, something that we are quite used to by now but at one time meant crumbly dry bread that broke apart when you tried to spread jelly or butter on it. This problem makes sandwiches impossible, but I have finally found a combination of ingredients that works for us. This recipe produced a nice moist and spongy loaf with loads of nooks and crannies. It sliced beautifully in my machine. The two small loaves I baked last night were gone in less than 24 hours, so I think I will be making it again!

Ingredients:

3 eggs

1/2 cup of oil

4 oz of apple sauce (be sure it is corn-free– no citric acid)

1/2 cup of maple syrup

1/2 cup of kefir (we used goat’s milk kefir, but any kind will do– homemade or store bought)

1 tsp guar gum

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 Tbsp cinnamon

3 Tbsp ground flax seed, pumpkin seed, linseed mix (or just flax seeds if that is what you have)

1 cup rice flour

2 cups Pamela’s Pancake and Baking Mix

1/2 cup raisins

Directions

Mix all the wet ingredients in an electric mixer. In a separate bowl mix dry ingredients. Slowly add dry ingredients to wet ingredients until the batter is completely mixed. Beat on high for about 2 minutes. Add raisins and stir. Pour batter into two small loaf pans. Bake at 375 degrees Fahrenheit for 10 minutes and then reduce heat to 350 degrees Fahrenheit for 45 additional minutes or until a toothpick inserted into the loaf comes out clean. Let the loaf cool completely before slicing. This recipe slices beautifully in an electric slicer.

Tags: Bread, Cinnamon, Corn-free, Gluten-free, Kefir, Raisins, Recipe, Yeast-free

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Meet the Author

Caryn Talty

The editor of Healthy-family.org has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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