Making Gluten-Free Raisin Spice Bread With Siobhan Muir скачать в хорошем качестве

Making Gluten-Free Raisin Spice Bread With Siobhan Muir

I found this recipe when I was wondering around Natural Grocers - they had a bunch at the front of the store, and I thought it might be interesting to try baking a sweet bread. I wasn't disappointed with the gluten free recipe. INGREDIENTS 1/2 cup raisins or saltanas 2/3 cup warm water 1 cup gluten-free 1:1 baking flour 1/2 cup almond flour 1/2 cup oats (we used quick oats) 1 1/2 tsp baking powder 2 tsp pumpkin spice blend OR (1 tsp cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground ginger, 1/4 tsp cardamom, 1/4 tsp nutmeg) 1/8 tsp salt 1/2 cup brown sugar 2 eggs at room temp 3/4 cup applesauce 1/4 cup butter, melted and slightly cooled DIRECTIONS Soak the raisins or saltanas in a small bowl with just enough warm water to cover them. Set aside. Preheat oven to 350 F (177 C) and grease a standard loaf pan. Add flour, almond flour, oats, baking powder, pumpkin spice(s) and salt to a mixing bowl. Whisk well to combine and break up any clumps. In another large bowl, beat the eggs, then add the sugar and mix well. Stir in the applesauce and slowly add the melted butter while mixing. Mix until all the liquids are well combined. Thoroughly drain the raisins and pat dry. Add them to the dry ingredients, stirring gently to coat and separate them. Add half the liquid ingredients to the flour mixture and mix well. Add the remaining liquid and mix well. Pour the batter into the prepared loaf pan, tapping the bottom on the counter several times to even it out and encourage air bubbles to rise to the top. Bake for 60 to 65 minutes or until the top is browned and a toothpick inserted comes out clean. Allow the bread to cool for 10-15 minutes in the pan before lifting int out and allowing it to cool completely. Store in an air-tight container on the counter for 3 days or in the fridge for 5 days. Makes one loaf or 12 slices of bread.