Warm fresh bread is something that never goes out of season. Do you need a new allergy-friendly recipe for homemade bread?
One of my daughter’s favorite foods is Cinnamon Raisin Bread. Over the past few months, I’ve spent a small fortune buying specialty allergy-friendly breads that were this particular variety.
While she loved the treat and the taste of what was once familiar to her prior to her gluten-free diet, my wallet didn’t like it at all. I’ve been experimenting for a while, and finally, I modified a recipe to our liking.
This recipe is gluten-, nut-, dairy-, and egg-free. Try it in the lunch box with your favorite PB alternative spread or our very own MOMables Sunflower Nutella! My daughter’s favorite? With sunflower seed spread, honey, and banana slices.
- 1 cup raisins
- 1 cup + 2 tablespoons coconut milk
- 1 packet dry yeast
- ⅓ cup packed brown sugar
- 4¼ cups gluten-free all-purpose flour, divided
- 4 teaspoons xanthan gum (optional)
- 1 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- ¼ cup silken tofu
- 1 flax egg
- 1 tablespoon vegan spread, melted & cooled (or butter)
- ¼ cup granulated sugar
- Soak the raisins in a small bowl by covering them with hot water. Let them stand for 10 minutes, then drain well.
- Lightly grease a loaf pan.
- On your stovetop, in a small saucepan, heat 1 cup of the coconut milk over low heat to between 100F and 110F. Remove from the heat.
- In a large bowl, combine the warmed milk, yeast, and brown sugar, stirring until well dissolved. Let stand for 5 minutes.
- Combine 4 cups of the flour, the xanthan gum (if using), the salt, and 1 teaspoon of the cinnamon.
- Whip the tofu in your blender or food processor. Pour it straight from the package because it comes out slightly wet.
- Once whipped, add the tofu, flax egg, and the vegan spread into the milk mixture. Stir well with a whisk until combined.
- Add to the flour mixture, and stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead the raisins into the dough. Add the remaining ¼ cup of the flour, 1 tablespoon at a time to prevent the dough from sticking to your hands.
- Roll the dough into a 14x7-inch rectangle on a lightly floured surface. Lightly coat the surface of the dough with cooking spray.
- In a small bowl, combine the sugar and the remaining 1 teaspoon of the cinnamon. Sprinkle the sugar mixture evenly over the dough, then press the sugar mixture into the dough so it will adhere.
- Roll the rectangle up tightly, starting with a short edge, pressing firmly. Pinch the seam and ends to seal.
- Place the roll, seam side down, into the greased loaf pan.
- Cover and let it rise for 1 hour.
- Preheat the oven to 350F.
- Uncover the loaf, and gently brush the dough with the remaining 2 tablespoons of coconut milk.
- Bake for 1 hour.
- Remove from the pan, and cool on a wire rack.
Recipe inspired by Cooking Light