This gluten-free raisin bread is perfect for those between-meal casual cups of tea and coffee with a few friends. Toasted or plain with butter, jam, or apple butter, perhaps? Gluten-free cocktail breads are a party-giver's secret weapon. Bake, slice and freeze to be ready for any holiday gathering.
12 oz 110 degree water
1c sorghum flour
1c brown rice flour
2/3 c garfava flour
1/3 c cornstarch
1T xanthan gum
1 tsp cloves
3T raisins, minced or 3T dried currants
1/4 c chopped walnuts
2 tsp salt
3 egg whites
1 tsp vinegar
2 T olive oil
Heat oven to 375 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum, spices and flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil, raisins, walnuts and vinegar in medium bowl.
Add to mixer bowl.
Mix on high for 4 minutes.
Oil and dust bread pans with cornmeal.
Ladle batter into pans.
Spray loaves with cooking spray.
With cool, wet spatula, smooth tops of loaves.
Cover and let rise to double in warm place.
Make angled cuts in loaves with razor blade.
Bake until internal temperature is 200 degrees, about 15 minutes.
Cool to room temp, out of pans, before slicing.
Note: Pans shown have 2x3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.