Cheap & Easy Vegan, Gluten Free Cinnamon Raisin Bread (+MeatlessMonday)

Free of gluten, eggs, dairy, nuts, soy, corn, xanthan gum
 

A couple of weeks ago I posted a recipe for a Vegan, Gluten Free Multi-grain, Multi-seed Brown Bread. It's a great bread, and super healthy. But I was so excited about having successfully converted one of my old favourite bread recipes to being vegan as well as GF that I though, why not push my luck and try for a simple cinnamon bread while I'm at it?

And it totally worked! And because I got most of my flours from the local Asian-run veggie store, it cost me about $1.50 for the gluten free flour. I'm guessing the whole loaf came in under $4, probably less if I actually did the math...

Anyway, the thing is it's a super flexible, sturdy, yet light sandwich bread that's FANTASTIC for vegan French toast (yeah, stay tuned, 'cuz that recipe is coming soon to a blog near you!!)


First, let's take a minute to admire how porous and flexible this looks. Just like bread with eggs!

Yes, it's cracking just slightly on the right side there, but that's because I squished it 
and twisted it several times trying to get this shot right! 
It's hard to take good photos one-handed! ;) 

Ok, so I will admit up front that this is slightly less nutritious than most of my other bread recipes. The bulk of the flour make-up is white rice and tapioca starch. But you see, here's the thing. I've been getting a lot of fibre lately. 

And what happens when you get too much fibre?

Well... let's just say I've been spending a bit too much time getting acquainted with the wall across from my toilet... That and there are times when my belly gets so bloated I could pass for a pregnant lady. 

I'm planning a post on the dangers of getting too much fibre because, let's face it, we all want to eat healthy and we're always told fibre fibre fibre is important - but sometimes fibre can be... uncomfortable. And for those of us who strive to get all our fruits and veggies and whole grains and don't eat a lot of meat, well, fibre is in everything healthy!! 

Soooo Danielle is taking a break from too many fibre-rich foods and eating more white rice products to help things balance out!

And this delicious gluten free cinnamon raisin bread is one of those things.

Just don't blame me if your house smells like cinnamon and people start crowding around the bread machine asking for some!

And here are the disclaimers that I've put on my other bread machine recipes:

As I said in the original recipe - I make this bread on this Black & Decker Convection Bread Maker that has a gluten free setting. I imagine that it could be made in most breadmakers on the gluten free setting, or by creating a special setting on your machine.

The difference with a GF setting is that there is only 1 rising, whereas most regular breads rise twice and take longer to make.


I have not tried making this bread without my breadmaker. What I can say is that it mixes for 13 minutes, rises for 14 minutes, then bakes for 52 minutes (I'm not sure what temp that is, though). 
 
It makes a 1.5 lb loaf that makes about 15 thin slices. It's a really sturdy bread that serves well for sandwiches and toast. It's not crumbly or  dry or gummy (although the dough appears more gummy than regular bread. Don't worry, that's normal!) 



Ingredients for Vegan, Gluten Free Cinnamon Raisin Bread (makes 1.5lb loaf)

3 Tbsp ground flax seed
2 Tbsp psyllium husk
3 Tbsp brown sugar
1 1/2 tsp sea salt
2 cups white rice flour (I get the Erawan brand at my local Asian market for $1, most stores carry it cheaper than online)
1 3/4 cup tapioca starch (Again, I get this brand or the Erawan brand  for about $1 at the Asian market, and sometimes at my local Save-On foods or most major markets)
1/3 cup sorghum flour (you could probably use more rice flour if you like)
1 1/2 tsp cinnamon
4 1/2 tsp active dry yeast
1/3 cup raisins
1 1/3 cup warm dairy-free milk of choice
1/2 cup warm water
3 Tbsp olive oil
1 tsp apple cider vinegar



Directions:

1. Sift together dry ingredients in a medium-sized bowl. 

2. Place the paddle inside the bread pan. Add in the wet ingredients. Then top with dry ingredients. Turn on machine to gluten free setting or custom setting. 

 

Once done, remove from the pan and cool. Slice as desired. This bread freezes wonderfully - slice the bread and freeze in a bag. Pull off slices as needed and defrost. 

Simple as that!  

Tips:  

* To prevent any lumps or flour left along the side of the pan, use a spatula to work under the mix during the mixing setting, and along the sides. Watch out for the moving paddle! 
* If the paddle is removable, take it out as soon as the mixing cycle is complete to prevent a gaping hole inside the centre of the bread.

And stay tuned for my recipe for CrockPot Vegan, Gluten Free French Toast Bites! It's worth waiting for ;)

Have you checked out my gluten free pasta book  Recipes for Unusual Gluten Free Pasta: Pierogis, Dumplings, Desserts and More! ? Get yourself a copy and start making GF won tons, pierogis, dumplings, and orzo today :)  

This post was shared on the following great link parties: MeatlessMonday with FitFoodieMama, MeatlessMonday with Tina Muir and Confessions of a Mother Runner, Allergy Free Wednesday, The Plant-Based Potluck Party,