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Gluten Free Cinnamon Raisin Artisan Bread {Dairy Free and Gum Free} Recipes

A nice round loaf filled with plump raisins and sweet cinnamon. Happy Cinnamon Raisin Artisan bread day! I can hear your laughs – what are you talking about, cinnamon raisin artisan bread day?! That’s not a thing! Well. It should be. And I think today is a perfectly fine day to be given that title

The only ingredient I do not totally LOVE here is that the raisins. Not that I do not like them, I really do, but I don't love them. So if I am playing about with them it is because the recipe demands texture and that flavor that a raisin can offer. Because they aren't loved by me, does not mean that I won't eat a loaf of the bread. By myself. Raisins and all.

Recipe adapted from here
Gluten Free Cinnamon Raisin Artisan Bread {Dairy Free and Gum Free} Recipes
Yeast actívatíon íngredíents:
  • 2 ½ cups warm water 105 to 110 degrees F
  • 1 Tbsp. dry actíve yeast
  • 1 tsp. maple syrup
Wet íngredíents:
  • 2 Tbsp. extra vírgín olíve oíl
  • 4 tsp. maple syrup
  • ⅓ cup ground chía seeds
  • ⅓ cup psyllíum husks
Dry íngredíents:
  • 3 ½ cups líght buckwheat flour
  • ½ cup arrowroot powder
  • 2 Tbsp. ground cínnamon
  • 1 ½ tsp. salt
  • 1 cup raísíns
  • 1 egg whíte
  1. Place the warm water in a 4-cup liquid glass measuring cup.
  2. Add the yeast and the teaspoon of maple syrup and whisk together softly. Let rest for 5 to 10 minutes to activate the yeast. The mix should get.
  3. In a large glass jar, add the buckwheat flour, arrowroot powder, cinnamon, salt and raisins. Mix together.
  4. After the yeast is triggered, whisk in the olive oil, maple syrup, ground chia seeds, and psyllium husks to the water-yeast mixture. Work and whisk it a couple of times to incorporate the components.
  5. Immediately pour the wet ingredients into the dry and mix together using a large wooden spoon until thick. When you can not stir it , use your hands and work the remainder of the flour in. If necessary dampen them.
  6. When the flour is worked , turn the loaf on a parchment paper lined cookie sheet. Otherwise, form it.
  7. The dough should be about 1 1/2 inches thick. Smooth the top out with hands that are dampened.
  8. Score the surface of the dough with a sharp knife, about 1/2 inch deep.
  9. Cover the dough with a towel and let rise for 45 -- 50 minutes.
  10. Preheat oven to 350 F.
  11. Using a fork, beat the egg white and gently brush over the risen dough.
  12. Bake the bread for 55 minutes or until dough is golden brown.
  13. Cool for about 10 minutes and then remove to a wire rack to cool completely.

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