Gluten Free Raisin Cinnamon Rolls or Bread

Adapted recipe!!

Cinnamon Raisin Toasting Bread or Rolls

3/4 cup raisins (soak in 1 cup water for 1 hour)

Make the sponge:

3/4  c. almond milk (or evaporated milk)
1 T. palm sugar (or blue agave sweetener)
1 1/2 t. dry active yeast

Dry Ingredients:

3/4 c. brown rice flour
1/2 c. gluten-free oats (not quick cooking nor rolled)
1/2 c. sorghum flour
1/2 c. tapioca flour
1/4 c. white rice flour
2 T. potato starch
2 1/2 T. palm sugar
1 t. cinnamon
1 t. kosher salt
1 t. xanthan gum

Wet Ingedients:

2 large eggs, room temperature
1/4 c. canola oil
3 T Grade "B"  maple syrup (must be grade B which imparts maple flavor but not as much sugar)

Coat a 9×5 inch loaf pan with cooking spray.  Turn your oven on the "Bread  Proofing" setting or find a warm place to set your bread (cover it) while it proofs.

Put the raisins in a bowl and cover them with warm water.  Set aside.  If your eggs are cold, put them in a measuring cup or glass and cover with warm tap water or let them come to room temp. 

The sponge:

Heat the milk in the microwave for 20 – 30 seconds to remove the chill or until it’s between 100F – 110F.  It should feel warm but not hot when you dip your finger in the milk.  If in doubt use a thermometer -- make sure your thermometer is calibrated to ensure accurate readings. Add 1 T of palm sugar & yeast, stir, cover with plastic wrap and set aside -- it should become foamy (if is does not become foamy your yeast too old or the water too warm or cold).

In a large bowl, whisk together the brown rice flour, oatmeal, sorghum flour, tapioca flour, white rice flour, potato starch, 2 1/2 T. palm sugar, cinnamon, salt, and xanthan gum.

In a medium bowl, whisk together eggs, oil, and maple syrup.  Add wet ingredients to dry ingredients and stir to combine.  Then, add the yeast sponge and stir until smooth.  Drain the raisins, reserving soaking water for another use (use in brown rice cereal or with Quinoa), **and add plumped raisins to dough and mix in.  Turn batter into prepared pan and proof in the oven or in a warm spot for an hour.

** To make cinnamon rolls - roll into a rectangle between two sheets of cling wrap to 1/2" thickness, brush rectangle with oil and sprinkle raisins and 2 Tsp cinnamon evenly over it all and wrap tightly (use a little water to make the dough edge stick together) and cut into 1/2 inch rolls with a sharp knife. Place on a parchment lined baking sheet, bake until golden brown (about 20 - 30 minutes) @ 350 degrees, turning the pan around once to brown all the rolls evenly.  You may brush the rolls with Blue Agave Sweetener - if you so desire.

To make a loaf of toasting bread - Place bread loaf in cold oven, or if you’ve been proofing in your oven -- then turn it on to 350F.  No need to preheat.  Bake for 30 minutes, then cover with foil to keep from getting too brown on top.  Bake for another 15 – 20 minutes until loaf is set and firm in the center and sounds hollow when you tap it.  Let cool in pan for 10 minutes then turn on it’s side to let it cool the rest of the way.  Keep in an airtight container.  Serve toasted with no-salt butter or with your own fresh fruit/jam.