Gluten Free Cinnamon Raisin bread!

It’s extremely important that you watch the entire video as my method is a little different than others. 🍞I do not make money from YouTube or my website. No ads on either. No sponsors. I do this only for fun and I enjoy helping people and making new bread friends.🍞

In this video I demonstrate how to make my recipe for gluten free cinnamon raisin bread. This bread comes out soft and fluffy and tastes more like regular bread. It’s delicious!

Here is the link to the recipe. One click takes you directly to the PDF of the recipe on my website.

(Please be patient. It takes me a few minutes to link the video and the recipe together on my website and through YouTube. Come back in a few minutes if you don’t see it the first time!)

Link: http://ellensbreadmachinerecipes.com/recipes/Gluten%20Free%20Cinnamon%20Raisin%20Bread.pdf

Website: EllensBreadMachineRecipes.com
Email: EllentheBreadMachineBaker@gmail.com

Please send me a message if you’ve made this bread.

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welcome back bread friends it’s me Ellen your crazy Baker chick with another glutenfree recipe and I’m pretty sure you’re going to be excited when you hear that this one is for cinnamon raisin bread I know my friend Kathy and my friend chy well Kathy’s tasted and loves it chy is waiting for her so she’s going to get some tonight I haven’t told her yet she’s going to be excited so this is now the third one that I’ve posted not counting the cinnamon rolls that I’ve had on my website in YouTube for about a year so all in all counting the cinnamon raisin bread today there will be I think it’s four cinnamon rolls rye bread plain white bread and cinnamon raisin bread and coming up in the next few weeks probably not till after Thanksgiving fola yes and it turned out so good that my husband took a bite and said this isn’t gluten-free is this GL glutenfree that’s how good it is it my recipes have less of that weird signature gluten-free grainy flavor not sure why or how I did it but I did it so before we go any further I want to make sure that you know how to find the recipe so pretend this is your computer or smartphone or tablet if you’re on YouTube you will see this is the app actual video that where you’re looking at me hello right there and then under you’ll see the title and then right under the title you should see the word more there has to be some way on your device to expand the description there is always a description under a YouTube video and it’s above the comment so it’s between the title and the comments so if you click that word more I don’t have a picture of that but if you click that word more you will see a blue hyperlink to the recipe you it’ll take you right to my website right the recipe in PDF format will open up and it’ll be beautiful and easy to read and you’re you’ll be all set and speaking of my website Ellen spread machine recipes.com Ellen spread machine recipes.com if you don’t want to bother trying to find this link not that it’s hard but if you don’t want to do that just go to my website and search for gluten-free and you’ll find all the gluten-free recipes it’ll pop up right away super super simple so before we get started I want to talk about a couple of ingredients most of these ingredients are the ingredients that you would probably normally have in your house but the gluten-free flow that I use is this brand I can only guarantee that my recipes will work with this flour Caputo I get it on Amazon this is a ginormous I think it’s 11b bag you don’t have to get that big a bag sorry for the noise my dishwasher is running it was very full so this is Caputo fote glute glutenfree flour if you don’t use this flour and it works please let me know what flour you use so I can tell people that they have have an alternative the other ingredient that is absolutely positively necessary is this yeast this is saf instant yeast this is the Gold Label and it is for sweeter dough so I use this yeast sorry I wiggled it I use this yeast whenever I am using more than 4 that’s 40 g of sugar honey molasses brown sugar any kind of sugar so any recipe with more than 40 gram I use this one instead of the one with a red label if you make this recipe and it doesn’t work and you didn’t use this yeast or that flour you cannot blame me I warn you okay the ingredients have to be exact I have to put this back in the freezer okay we’re going to get started I have already measured out my ingredients I’m not going to announce the amounts right now takes too much time I have half and half and if you don’t live in the United States half and half is a dairy product that’s half milk and half cream so you can just do half milk and half cream or probably even full fat milk but do not go lowfat no matter what do not go lowfat this recipe depends on fat one egg and I haven’t really beaten it but I’ve just broken up br brok up the yolk all right and then in this measuring cup I have grape seed oil and honey now you don’t have to use grape seed oil you can use any neutral oil neutral meaning it has no flavor and it has no smell scent odor whatever it is you could use avocado oil any kind of vegetable oil anything you like that doesn’t have a taste a particular taste or smell you would not want to use olive oil for example in this recipe okay that was um grape seed oil and honey I don’t have this in the recipe I’m just doing a splash of vanilla extract can’t hurt and my next ingredient is the kaputo flour now I’m going to warn you I’m going to go as slow as I can because this is you see how poofy it is it is the finest powder is crazy crazy fine and I this flower is almost sticky if you can believe that not sticky but I don’t know it’s just a weird flower so I’m going to spread it out carefully above the liquid so we can add the rest of our ingredients see how it sticks to my fingers you with other flour you can just do that no this doesn’t come off it really stay on it’s crazy flour all right so the next ingredient we have is cinnamon and then we have the salt and we have the butter now my butter is cold from the refrigerator because my bread machine has a rest in the beginning that kind of softens the butter warms the liquid if yours doesn’t then you’ll need to warm your liquid you make a little well in there stick that yeast in there I’m just going to make sure so we have the half and half the egg the oil the honey the flour the cinnamon the salt the butter and the yeast the raisins that are tossed in a little bit of the kaputo flour will be for later when we need to add them now here’s a little bit of a confusing part that I’m going to tell you first my bread machine has a 23 minute rest or preheat so I’m going to check the dough and I’m going to kind of scrape down the sides at 28 minutes which means that I’ll have had it kneading for 5 minutes if your bread machine does not have the rest at the beginning after 5 minutes you’re going to check your dough and scrape down the sides and I’m going to show you what that looks like as soon as I take this over and start it in the bread machine I’m going to immediately start two timers one for 28 minutes one for 44 minutes because I don’t want this to rise at all in the bread machine and oh by the way we are not using the glutenfree course on my bread machine we are using the dough course I know sounds wrong but when I use the gluten-free setting I can’t get anything to work and to be good so this is my weird way I’ve learned to make gluten-free bread that is light and fluffy and has amazing flour so when I take it over there and I start the bread Mission you’re going to hear me set those two timers walk over there plug it in and I’m going to make sure it’s on De which is 11 hey Siri set a timer for 23 minutes and call it number one 23 minute number one timer counting down whoops cancel not 23 minutes hey s i mistake hey Siri set a timer for 28 minutes and call it number one 2 minutes cting down hey Siri set a timer for 44 minutes and call it number twoe number timer made a mistake there okay when it gets to that point 28 minutes from now I’m going to show you what we’re going to do next but you need to get a cup of some kind that won’t tip over that you can stick a spatula in and your you’re going to need to put a little bit of oil in about oh an inch high so this is 28 minutes in and I have just a measuring cup with some oil and a spatula you don’t want to use anything that’s going to scratch your bread pan and I’m just simply scraping down it’s all I am doing and remember if you don’t don’t have a rest that 23 minutes on the machine or that 28 minutes becomes TW 5 minutes 28 – 5 because you want to check it 5 minutes after kneading begins remember how I kept saying how the flow is sticky and I know I don’t have to get absolutely every grain of flour but I’m just trying to do my best to get all that in and then the the next timer will be in I think 14 minutes and that’s when we’re going to take it out of the bread machine I’m just going to show you how I prepare the bread pan everyone always asks so I’ll tell you this is William Sonoma gold touch loaf pan and it’s a one and A4 or 1 and 1/2 lb they don’t have a 2 lb but this fits my 2 lb recipes perfectly so I don’t know so I’m using this canola oil spray that we get at Costco William Sonoma says do not use Pam brand on this particular bread P I’m not saying Pam brand is bad but just it’s not good for this has something in it not sure what so I spray it pretty well Nooks crannies and all and then I’m going to bread pan over here and I have a piece of parchment I’m going to line it with because it’s an insurance policy against stickage stickage new word is that a word I don’t know and also makes it easy to Li lift the loaf out to put it on the cooling W with with my bread machine the ad beep starts about 9 minutes after I check the the 28 minute Mark so I’m now putting in the raisins so this is what it looks like and this is kind of the fun part got my prepared pan I’m going to just tip it right in because it is very icky sticky so I’m going to oil my fingers there’s just a little bit of dough it’s like something a three-year-old would enjoy sticking their fingers okay let me just get some water in here I’ll do more after I and proof it’s okay that my fingers are sticky because put that over here here comes the fun part greasing the fingers because it’s the only way I can get this pushed down go that way push down into the corners I’m hoping that I get it you know even on top and smooth although gluten-free seems to do a little bit of a cracking thing that’s okay I just want to make sure that I don’t have a slope where it’s more on this side you know like a ski slope type thing okay looks pretty good GNA wash my icky hands sorry this part cannot be avoided I have to wash all that oil off my hands and then we’re going to walk over to my oven and put this in to rise and remember this is the one and only rise or proof time sticking this in here like that and I’m going to turn my oven on to proof and set this for 1 hour 1 hour and Z minutes now if you don’t have a newer oven that has a proof doesn’t really matter that much until I got this oven a few months ago I used the method that my mom taught me turn the oven on for 1 minute I just put it at the lowest setting 170 I think my old oven was the lowest setting I just turn it on for that one minute only and turn the oven off you want it to be about 85° you can see that my oven proofs at 85 de and I have an A over in the other side of my kitchen I have a prevel counter C toop oven and when I use it to proof it also sets it to 85° so if Revel knows it’s 85° and wolf says it’s 85° I have to believe that the ideal temperature for proofing is 85° so that’s what I go by but if you don’t have the proof you just simply turn your oven on for one minute and turn it off do not walk away away make sure you set a timer because you will get distracted if you’re anything like me so this is going to rise I’m going to show it to you one more time so you can see how it’s only filling the pan maybe halfway right it’s about 4 in deep and that’s about two almost 2 in from the top so you’re going to see that it rises and bakes up just beautifully and we’re back the dough is risen has risen and in this measuring cup I have an egg and a splash of water and I’m going to mix that up a little and I’m also going to put and this is optional but I’ve seen been seen Bakers do this and I I like it just a teeny bit of salt one teeny bit like a guess You’ call it a pinch and I’m going to brush the top of the bread with this egg wash because it gives it a nice golden Sheen very desirable do you have to egg wash you do not it does kind of waste most of an egg now unless you’re making more than one bread at once and you have lots to egg wash I have tried putting it in the refrigerator covering it with plastic wrap and leaving it till tomorrow turns a really ugly color and I’m thinking n maybe not threw it away so I’m just making sure that I’ve gotten it all you can see that it Rose pretty nicely oh by the way I am heating my oven to 350° I again optional don’t have to but I’m going to sprinkle it with I’m going to shake this up a little bit cinnamon and sugar you don’t have to egg wash it you can egg wash it and that’s it you can egg wash it and put cinnamon sugar you can do whatever you like and after the oven Heats I will pop it in there and it will take approximately imely 45 to 50 minutes to bake to get to 2 200° but I might have to um pop a piece of foil on top if the top is getting too Brown I’m going to pop it in the oven as soon as the oven Heats and I’ll show you what it looks like after it’s baked and it just came out of the oven it took 50 that’s 5 minutes at 350 to reach 200 100° which is the optimal temperature you know you need to have a instant probe thermometer for that that’s the only way you’re going to know it’s done on the inside and I did have to tent it with foil at 30 minutes that’s when it got nice and brown like that I wouldn’t want it any Browner than this so just in case you’ve never seen this before this is why I use the parchment it sure be with using Ms and trying to turn the bread out of the the bread pan it’s awkward it lands on its side or it lands on its top and it makes dents in this you know from the rack I don’t like it so that is why I use the parchment and in a little while when this isn’t so hot I will hold this side and just push the bread off as I pull the parchment out and now I can wash my bread pan the next the next uh part of the video will show when this cools for about 2 hours what it looks like on the inside and we have reached the end with the big Tada I’m going to to cut the First Slice um my friend chy that I’m giving this to has requested thick slices my friend Kathy likes thin slices so since this is going to chery I’m going to do thick slices so there’s well actually I’m going to cut the little end off first like that that wasn’t very good oh well a baker I am a cutter I am not so I’ll show you the texture do you see that it’s soft and spongy I’m not going to taste it tonight because I’ve already made this three times I know it’s absolutely delicious smells like cinnamon raisin bread looks like cinnamon raisin bread and indeed it is glutenfree cinnamon raisin bread if you make it please let me know you can tag me in a post on Facebook you can comment below this on YouTube comments you can email me the email is on my website and I’ll also put it in the description below like I showed you to how to find the recipe and that clicking on more and we’re going to close this video off if you like this video please like And subscribe um the reason you subscribe and turn on notifications is so you’ll always see videos come out I don’t make money from anything I do with making bread there are no ads on my YouTube videos there are no ads on my website I could make money I I don’t want a job I’m retired so no sponsors no ads I don’t make money on anything I just do this for fun it’s my retirement passion and my husband is nice enough to help me so I hope you enjoyed this video and see you next time uh next glutenfree will be fuka