Cinnamon Raisin Bread made without Gluten, Corn, or Yeast
Moist and spongy cinnamon raisin bread. 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.
Update: We only use Hain’s Featherweight baking powder. It is corn-free. Again, the products are listed on the safe products page. To make your own baking powder is simple and I have posted a Homemade Corn-Free Baking Powder recipe on the blog.
I am reading your recipe and would love to try it. I am concerned on how to make it casien free because I have used the Pamelas but the mix has buttermilk in it.
Milk is a good binder. So if you are avoiding milk you will have to replace the binding element. Another egg would work, and I would use a teaspoon of guar gum too. Apple sauce also acts as a binder, so I think you would be in good shape if you added an egg and a teaspoon of guar gum to your favorite GFCF mix. If the mix already includes guar gum you may not need to add more. Doing so would make the bread a bit more gummy. You could use water, rice milk, almond milk, or coconut milk in lieu of the dairy milk.
I have a question. I’d like to try this recipe but am hesitant about using the flax and kefir. My son (and really, me too) is on a GFDFCFYF diet. I’m not sure how he’ll react to the flax seeds. What value do they offer in the end results? Can I omit them? As for the kefir… is that for moisture? Can I sub it with goat’s milk yogurt? Or even more applesauce?
I can’t wait to try more of your recipes – they’ve inspired me to get out and start baking again instead of feeling sorry for my son.
Thanks a bunch!
Meena,
I think goats yogurt is a great substitution for regular cow’s milk kefir. We’ve used it. The flax adds omega 3s and acts as a binder much like eggs. You could use apple sauce, more egg, GF oatmeal, or even a banana as a binding agent. I think I would try it with an extra egg. This recipe isn’t dairy free because Pamela’s pancake and baking mix has milk in the flour. It also has ground flax. If you don’t need to avoid corn there are many GFCF flour mixes you could substitute with. If you also need to avoid corn, you could try King Arthur brand mix. Whole Foods brand 365 All purpose flour mix is also GFDFCFYF. Those are two that come to mind quickly. Check the labels to make sure they are GFDFCFYF, tho. Just in case. I haven’t got either in the pantry at the moment to double check my facts with. Also, Pamela’s has rising agents, whereas those two don’t (as I recall?). I would add more baking soda/ baking powder to the recipe to make sure it rises (probably double it). Be sure to have fresh soda too. This helps get a good rise on homemade yeast free bread.
Wow, thanks for the quick response! Yes, I am using King Arthur’s because it doesn’t have xanthan gum like many others. Corn is a major offender for my son! So should I add more guar gum to compensate for the xanthan in Pamela’s? I like the idea of adding banana since it might add more flavor.
Thanks so much! I used to bake all the time and couldn’t wait to bake for my son but since being diagnosed with over 15 food allergies – we’ve been stuck in a rut. Can’t wait to expand his food horizons!
Meena,
I wouldn’t add more guar gum. That might make it too gummy and chewy. My son was dxd with 17 allergies many years ago. Look up info on low stomach acid and food allergies/intolerance. Enzymes or apple cider vinegar might help aid digestion and eventually help him outgrow some of these allergies.