Grain Free Cinnamon Raisin Bread
Since I started working with Chestnut flour I was curious how it would perform in a bread recipe. I decided to go all out and also pull out the eggs and yeast. It only took 11 tries, but eventually I cracked the code. This bread is DELICIOUS. I'm crazy about the crust, it reminds me of the cinnamon raisin bagels that I used to devour. Make sure to try a slice toasted!
My co-author Iris Higgins of our Essential Gluten Free Baking Guides is the master of baking with psyllium. She created what we call an everything free bread recipe for our books that inspired me to tackle this one. Psyllium is a dream machine when it comes to making bread, it helps create a beautiful crust, and provides structural support that the eggs would normally offer. It also helps hold bread together, as gums used in gluten free baking are often needed for. (You'll notice I left them out of this recipe too.) Chestnut flour, being starchier than the other nut flours is very light and rises well without the use of eggs. As I suspected combining these different ingredients worked like a dream, it was just a matter of honing how much of each I needed to use.
I'm including the gram measurements with this recipe- as when it comes to bread accuracy is important and will make a big difference in your results. If you don't have a scale, fill your measuring cups heavily with flour. I tend to scoop into my bags of flour and then just level off the top. Which is technically not how one is supposed to measure, but I could care less. I like to move quickly..
You might have noticed that there are not many raisins in my photos. I ran out just as I figured out the recipe. Using a full cup as I suggest is the perfect amount and the raisins will be quite visible throughout the loaf.
- 2 Cups Water (446 grams)
- 5 Tsp Whole Psyllium Husks
- 1/2 Cup (82 grams) Coconut Palm Sugar
- 1/2 Tsp Salt
- 4 Tsp Cinnamon
- 2 3/4 Cup (286 grams) Chestnut Flour
- 1/4 cup + 2 Tbs (59 grams) Tapioca Flour
- 1 Tbs Baking Powder (I use double acting)
- 2 Tsp. Vinegar (any variety 0r lemon juice)
- 1 cup Raisins.
- Preheat oven to 375 and grease a 9x5 bread pan.
- In the bowl of a stand mixer, or using a hand mixer beat the water and psyllium husk together. Add the Palm Sugar, Cinnamon and Salt. Add in the flour and remaining ingredients continuing to beat. Stir in the raisins last.
- Quickly pour the bread batter into the greased pan, and smooth out the top. Place into hot oven and bake for 70 minutes.
- Remove from oven and allow to cool 1 full hour before slicing. (The psyllium in the bread must cool down, or else you may find your loaf just a little gummy or crumbly. As it cool it will gain the perfect texture and be extremely easy to slice).
Store once cooled in an airtight bag on your counter for a few days, or freeze for another day.