Cinnamon Raisin Bread

Name: Cinnamon Raisin Bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 tbsp. active dry yeast; ¼ cup sugar; 1½ cups warm water, about 105°F; 3 tbsp. coconut oil; 1¼ cups buckwheat flour; ¾ cup sorghum flour; 2 tsp. cinnamon; 1 cup potato starch; ½ cup tapioca flour; 2 tsp. xanthan gum; 1 tsp. salt; 1½ cups Raisins; ¼ cup turbinado sugar

Preheat oven to 450°F. Grease a standard-size loaf pan with olive oil.

Cook1 h 30 min
Total1 h 30 min
Serves1
LevelIntermediate

Morning snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

1 tbsp. active dry yeast
¼ cup sugar
1½ cups warm water, about 105°F
3 tbsp. coconut oil
1¼ cups buckwheat flour
¾ cup sorghum flour
2 tsp. cinnamon
1 cup potato starch
½ cup tapioca flour
2 tsp. xanthan gum
1 tsp. salt
1½ cups Raisins
¼ cup turbinado sugar

Method

Preheat oven to 450°F. Grease a standard-size loaf pan with olive oil.
In a large bowl, combine the yeast with the sugar and water; proof until foamy, for about 5 minutes. Add the coconut oil.
In a separate bowl, whisk together the buckwheat flour, sorghum flour, cinnamon, potato starch, tapioca flour, xanthan gum, and salt. Mix the dry ingredients in with the wet ingredients and stir just until blended. Fold in the raisins.
Pat the dough evenly into the greased loaf pan. Lightly cover with a kitchen towel and allow to rest in a warm place for 1 hour. Sprinkle the top of the bread with the turbinado sugar. Bake the bread for 15 minutes, then reduce heat to 375°F and bake for an additional 30 to 35 minutes, or until the loaf sounds hollow when tapped.
Let cool for 15 minutes and then remove from pan. Let cool completely before slicing with a serrated knife. Store covered in airtight container for up to 2 days.