Gluten Free Cinnamon Raisin Artisan Bread {Dairy Free and Gum Free}
The amazing texture of this gluten free cinnamon raisin artisan bread will make even your pickiest eaters asking for seconds.
Servings: 12 slices
Calories: 258kcal
Ingredients
Yeast activation ingredients:
- 2 ½ cups warm water 105 to 110 degrees F
- 1 Tbsp. dry active yeast
- 1 tsp. maple syrup
Wet ingredients:
- 2 Tbsp. extra virgin olive oil
- 4 tsp. maple syrup
- ⅓ cup ground chia seeds
- ⅓ cup psyllium husks
Dry Ingredients:
- 3 ½ cups light buckwheat flour
- ½ cup arrowroot powder
- 2 Tbsp. ground cinnamon
- 1 ½ tsp. salt
- 1 cup raisins
Topping
- 1 egg white
Instructions
- Place the warm water in a 4-cup liquid glass measuring cup.
- Add the yeast and the teaspoon of maple syrup and whisk together gently. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy.
- In a large glass bowl, add the buckwheat flour, arrowroot powder, cinnamon, salt and raisins. Mix together.
- After the yeast is activated, whisk in the olive oil, maple syrup, ground chia seeds, and psyllium husks into the water-yeast mixture. Work very quickly and whisk it a few times to incorporate the ingredients.
- Immediately pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. When you can’t stir it any longer, use your hands and work the rest of the flour in. Dampen them with some water if needed.
- Once the flour is all worked in, turn the loaf onto a parchment paper lined cookie sheet. If not already, form it into a round disk.
- The dough should be about 1 ½ inches thick. Smooth the top out with dampened hands.
- Score the top of the dough with a sharp knife, about ½ inch deep.
- Cover the dough with a towel and let rise for 45 – 50 minutes.
- Preheat oven to 350 F.
- Using a fork, beat the egg white and lightly brush over the risen dough.
- Bake the bread for 55 minutes or until dough is golden brown.
- Cool for about 10 minutes and then remove to a wire rack to cool completely.
Notes
- Proof the yeast first.
- Work quickly when mixing the wet ingredients.
- The disk of dough should be about 1 ½ inches thick.
