GF carrot raisin bread

Eating gluten-free doesn't mean eating tasteless store-bought cardboard masquerading as "bread"! I have had it with the offerings of most companies, especially now that Will is on the low FODMaPs diet, there isn't a single one that is safe for us both.
Luckily, there is hope! This recipe came after a number of experiments to make a tasty raisin bread with a good crumb. Delicious warm from the oven. Good in the toaster on the second day, if it lasts that long! 

GF Carrot Raisin Bread

1 cup brown rice flour
1 cup white rice flour
1 cup tapioca starch
1 cup corn starch
1 Tbsp potato FLOUR (not starch)
1 Tbsp xanthan gum
2 tsp salt
1 Tbsp cinnamon

1 cup warm water, 110F
2 tsp yeast
1 tsp sugar

3 large eggs
1/3 cup butter
2 tsp vinegar
1/2 cup dark brown sugar

1 cup lactose-free milk (or substitute) heated to 110F

1 cup shredded carrot
1 cup raisins

Line 2 8" bread pans with parchment paper.
Mix dry ingredients in a bowl. Set aside.
Mix warm water with sugar. Add yeast, stir and set aside to get puffy.
Start heating the milk.
In a mixing bowl of a heavy duty mixer place eggs, butter, vinegar & brown sugar. Mix until blended and the butter is chunky.
Add half the dry ingredients and mix until just blended. Add the rest of the bowl of dry ingredients. Mix another 30 seconds or so.
Slowly add the warmed milk as you mix. Next slowly add the yeast mixture, mixing. It will be about as thick as cake batter. Scrape down the sides of the mixer as you go. Turn up the mixer to a medium high speed for about 4 minutes. Stir in the shredded carrots and the raisins.
Spoon dough into the prepared pans. Set aside in a warm place for about an hour. When the dough is risen preheat the oven to 375F.
Place pans in oven and bake for 50 - 55 minutes or until the bread's internal temperature reaches 200F with an instant-read thermometer.
Let bread cool a few minutes in the pans before cooling on a rack.


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