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GLUTEN-FREE CINNAMON RAISIN BREAD
(WHOLE WHEAT SETTING, NOT FOR TIMER)
3 Large eggs
1-2/3 cups Water
3 Tbsp. Vegetable oil
1 tsp. White or cider vinegar
2 cups White rice flour
2/3 cup Potato starch
1/3 cup Tapioca flour
2-1/4 tsp. Active dry yeast
2-1/2 tsp. Xanthan gum
1-1/2 tsp. Salt
3 Tbsp. Sugar
2 tsp. Ground cinnamon
1/2 cup Raisins
In a medium bowl combine all wet ingredients; whisk together and pour into bread pan.
In a large bowl combine all dry ingredients except raisins; mix well. Add to bread pan.
Insert pan in machine. Select Whole Wheat Setting; press Start/Stop button.
During the first kneading cycle, scrape down the sides of pan with a rubber spatula.
Add raisins at Fruit/Nut signal, 40 minutes into cycle. Bread is finished when unit
signals and display reads 0:00; remove pan and place on heat resistant surface.
Cool bread in pan for 10 – 15 minutes. Remove and cool on rack before slicing.
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