Gluten Free, Milk Free & Soy Free Cinnamon Raisin Bread

I don’t really miss bread much.  I was never a big bread eater anyway.  What I do miss though is Cinnamon Raisin Bread.  I could devour an entire loaf in one sitting if I really tried :-)  My friend Ma With Flavor has been posting about baking bread these last couple weeks, which gave me the craving. Then I saw that Kat, a facebook friend of mine, recently started a blog Cup of Sugar Pinch of Salt and I saw she posted a cinnamon raisin bread recipe. Her blog has some majorly delicious food (not specifically gluten free, but all could be adapted I am sure) I decided to try to adapt her recipe to be gluten, milk and soy free.  

The only major change I did (other than the flours and milk obviously) was to not do the rolling out and then swirl effect.  I didn’t want to work the dough any more than I needed to – as the gluten free flours don’t rise like wheat flours anyway.  So, I just added the cinnamon to the flour mixture and formed the loaf right off (in her recipe, she rolls it out, spreads the cinnamon mixture on the dough and rerolls to form the swirl in the center of the bread).  And am I glad I did this, as it didn't really rise much at all :(.  

I normally use only fresh yeast here in Germany as have never really had luck with the dry stuff.  This time around, I used the dry - next time I will stick to the fresh ;-)  I also substituted goat's milk for the milk.  I also topped it with some lovely goat's butter while sampling a slice.

While it did not rise as it should have, it certainly tasted as it should have.  I will never have that light fluffy texture using gluten free flours (this is what the gluten does for bread) - but I am quite content with my goat's milk/butter gluten free bread!!!

Note: This will be much darker than the pic of the one that Kat made in her blog - as I used Teff flour.

Gluten, Cow's Milk & Soy Free Cinnamon Raisin Bread

Adapted from Kat's recipe at Cup of Sugar Pinch Of Salt
 

Ingredients (makes 1 loaf)

1/2 cup Goat’s or Sheep’s Milk
1/3 cup Warm Water (must be between 110-115F degrees)
5 grams Active Dry Yeast
1 Egg
32 grams Castor Sugar
1/3 teaspoon Salt
35 grams Margarine, softened
1 cup Raisins
100 grams Millet Flour
75 grams Teff Flour
75 grams Quinoa Flour
50 grams Potato Flour
1/2 teaspoon Xanthum Gum
2 teaspoons  Ground Cinnamon

Directions
1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm, about 120-125F degrees. 

2. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won’t activate.) 

3. Then mix in egg, sugar, margarine, salt and raisins (stir in the cooled milk slowly so you don’t cook the eggs.) 

4. Add the cinnamon, then add the flour and gradually to make a stiff dough. 

5. Knead the dough on a lightly floured surface for a few minutes until smooth. 

6. Form dough into a loaf and place into well greased 9 x 5 inch pans and lightly grease tops of loaves. Let rise in warm place for about 1 ½ hours or until doubled 

7. Bake at 350F degrees for 45 minutes or until loaf is lightly browned and sound hollow when tapped. 

8. Remove from oven and let cool on rack. Take melted butter and spread over tops of loaf. After about 20 minutes, lay loaf on its sides and remove from pan. Allow to cool before slicing

9. Slather with some goat's butter or margarine and enjoy!