Gluten (the protein found in wheat, rye, and barley) is a common trigger for digestive issues and is often linked to auto-immune conditions. With so many people trying the experiment of eating gluten-free these days—and noticing improvements—alternative ingredients like those in this recipe are now easy to get your hands on. This week’s Kripalu Recipe of Gluten-Free Cinnamon-Raisin Bread is a delicious choice for those seeking a nutritious alternative to whole wheat or spelt. Enjoy!
Makes 1 loaf
1 cup white rice flour
¾ cup tapioca flour
1 cup soy flour (defatted)
¹⁄3 cup whey powder
1 cup potato starch
1 tablespoon guar gum
2 teaspoons cinnamon
1½ teaspoons salt
1 whipped egg
2 cups water
1½ teaspoons cake yeast
2 cups dried raisins
- Combine rice flour, tapioca, soy flour, whey powder, salt, potato starch, guar gum, and yeast.
- Add eggs and begin to mix. This works great if you have an electric mixing bowl with a hook (dough) attachment; otherwise, just use your hands. Add raisins and water.
- If using a mixer, turn to medium speed and mix for five minutes. If mixing by hand, continue to mix for five additional minutes.
- Using wet hands and water, shape the dough into a loaf on a board. Note that this will be a wet dough, not as dry as typical bread dough.
- Gently place the loaf in an oiled loaf pan and let rise for 30 minutes.
- Bake at 350 degrees for 55 minutes. When it’s done, the center of the loaf should reach 200 degrees (use a kitchen thermometer to test).