Gluten-Free Cinnamon Raisin Bread Pudding
Using The Really Great Food Company All-Purpose Flour
YOU WILL NEED:
For Dough
- 3 1/2 cups RGF All-Purpose Flour
- 1 cup warm water
- 1/3 cup of oil
- 3 tablespoons honey, syrup or agave
- 2 teaspoons apple cider vinegar
-
2 tablespoons of yeast
- 1/3 cup of chia seeds
- 1/2c of water room temperature
- Pinch of salt
- 1 tablespoon cinnamon
- 1 tablespoon butter or substitute, melted
- 3/4 cup brown sugar or coconut sugar
- 1/2 -3/4 cup raisins
For Pudding*
- 4 eggs
- 1/2 cup milk or substitute
- 1 teaspoon cinnamon
- 1 teaspoon sugar
Preheat oven 390•
DIRECTIONS:
-
Grease loaf pan with butter or substitute.
- You will need 3 bowls, a spatula, mixer and paddle attachment or strong arms :)
-
In small bowl, place chia seeds and room temp water. Let sit 5 minutes
- In large bowl, place warm water, yeast, oil, honey, ACV and let sit until it blooms. Approx. 5-10 min
- In medium bowl, mix raisins, cinnamon and brown sugar. Set aside until needed
-
After yeast moisture blooms, add chia mixture and let sit 5 minutes together. Add flour and salt. Mix for 2-3 minutes on low- medium power.
-
Place plastic wrap down on counter to cover area to roll out bread. Spray plastic or brush with oil. Roll out dough onto oiled plastic.
- Mix in raisin mixture and knead dough with lightly oiled hands for 2 minutes. Using plastic wrap to help you, place in a greased loaf pan. Brush with melted butter or substitute or cover with a bit of additional brown sugar.
- Bake 45-55 minutes. Cool for 20 minutes then remove from pan
*For bread pudding
-
Grease 8 x 8 pan. Set aside
- Mix together cinnamon & sugar in a small bowl
-
Slice bread and toast until golden brown.
- In a medium bowl mix eggs & milk(or substitute). Beat together
- Layer bread in greased pan. Cover with egg mixture. Sprinkle with cinnamon and sugar
- Bake for 20-25 minutes on 350•.
- Serve warm with ice cream or topped with some fruit. Enjoy!
Recipe courtesy of @ABCglutenfree – https://livestream.com/abcglutenfree
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