Gluten Free Cinnamon Raisin Bread (dairy free, sugar free)
1/2 cup warm water (110 F)
1/4 cup molasses
2 1/4 teas. yeast
1 cup raisins
1 teas. vanilla extract
2 T warm water
2 3/4 cups all purpose gluten free flour*
1 1/4 teas. salt
2 1/4 teas. guar gum (or xanthan gum)
2 teas. cinnamon
1/4 cup olive oil
1/4 cup warm water
In a small bowl, or glass measuring cup, combine 1/2 cup warm water, molasses and yeast. Set aside to proof, about 5 minutes. In separate small bowl, combine raisins, vanilla extract and 2 T warm water. Set aside.
Combine dry ingredients in medium sized bowl. To the dry ingredients, add yeast mixture, olive oil, and eggs. Add rasins (with soaking liquid) and 1/4 cup warm water. The dough will be like a very thick batter and very sticky.
Pour dough into a greased 9x5 loaf pan. Let it rise in a warm place until the dough reaches the top of the pan. (I let mine rise at room temp for an hour and a half.)
Bake at 375 F for 30-35 minutes. Remove from pan and place on a cooling rack.
*Flour mixture is 2 parts brown rice flour and 1 part starch (I usually use a mixture of potato starch and tapioca starch, but arrowroot was on sale this week, so my mixture was brown rice and arrowroot)