Cinnamon Raisin Gluten Free Chia Bread Gfcf Recipes

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CINNAMON-RAISIN GLUTEN FREE CHIA BREAD- GFCF

For this recipe I ground my brown rice in a clean coffee grinder and then measured the flour. I measured 1/2 cup (1/4 cup at a time) of chia seeds and then ground it in the coffee grinder. Don't overload the coffee grinder to save time, it will just give you less then desirable results.

Provided by Victoria Meyers @BeggarsBanquetFoodie

Categories     Other Breakfast

Number Of Ingredients 15



Cinnamon-Raisin Gluten Free Chia Bread- GFCF image

Steps:

  • Preheat the oven to 350F
  • First grind your Chia seeds and your brown rice, or use brown rice flour.
  • Mix all the dry ingredients well.
  • Add the wet ingredients and mix well.
  • Stir in the raisins.
  • Pour into a prepared loaf pan.
  • Bake for 25-35 minutes or until a knife inserted comes out clean and the edges pull away from the sides.
  • Cool about 10 minutes in the pan, then remove to a bread board and slice with a serrated bread knife. I got about 16 slices when I sliced mine.

PREHEAT OVEN TO 350 DEGREES F
GRIND CHIA SEEDS AND OR BROWN RICE IN A COFFEE GRINDER
1/2 cup(s) ground chia seeds (measured before grinding)
1 1/2 cup(s) brown rice flour
MIX DRY INGREDIENTS
1 tablespoon(s) aluminum free baking powder
1/2 teaspoon(s) salt
1 tablespoon(s) cinnamon
ADD IN WET INGREDIENTS
1/4 cup(s) melted coconut oil
3 large organic eggs
2 tablespoon(s) raw honey
3/4 cup(s) water
STIR IN
2/3 cup(s) raisins

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD

After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12



Gluten- and Dairy-Free Cinnamon Raisin Bread image

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.

Nutrition Facts : Calories 295 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

2 cups plus 1 tablespoon gluten-free all-purpose baking flour
1 cup sugar, divided
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup coconut milk
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup raisins
3 teaspoons ground cinnamon
Dairy-free spreadable margarine, optional

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