I make - Gluten-Free Cinnamon Sultana Bread

After the tea loaf a few weeks ago, this time it's the yeasted version. Have to say, gluten-free bread benefits a great deal from the lift of the ingredients. So in this recipe there are baker's yeast, baking powder and 3 eggs! The end result did not disappoint me, light texture and really good taste. The original recipe came from Elizabeth Barbone and I modified slightly as below.

My weekend breakfast awaits! 

Gluten-Free Cinnamon Sultana Bread

- 200 g brown rice flour (or a mix of white and brown)

- 100 g tapioca starch

- 1 tsp xanthan gum

- 2 tsps psyllium husk powder

- 1 tsp table salt

- 1/2 tsp baking powder

- 1 tsp instant yeast

- 1.5 tsp ground cinnamon

- 1 tsp vanilla extract

- 3/4 cup milk

- 2 tbsps brown sugar

- 2 tbsps butter

- 3 eggs, beaten

- 1 cup sultanas, soaked and drained

- walnut pieces to decorate the top (optional)

In a large bowl, combine rice flour, tapioca starch, xanthan gum, psyllium husk powder, salt, baking powder, yeast and ground cinnamon. Mix all dry ingredients well with a whisk or a rubber spatula.

Combine milk, brown sugar and butter in a microwavable jug. Microwave the wet mixture for 30-40 seconds until it's blood warm. Mix in vanilla extract and stir to dissolve the sugar. Pour the milk mixture into the flour mixture. Stir a few times before mixing in the beaten eggs. Beat the mixture really well for 5 minutes by hands or 3 minutes by machine. Mix in the rehydrated sultanas and stir to combine. The dough should look like a wet batter.

Grease and line a sandwich loaf tin and scoop the batter into the tin. Scatter a handful of walnut pieces on top if desired. Cover the tin and let the dough proof for 2 hours at room temperature or until the volume has doubled. You can speed up the proofing by placing the dough in a warm environment or double the amount of yeast (i.e. 2 tsp instead).

Preheat the oven at 180C for 10 minutes. bake the bread for 50 minutes. Rotate half way through. I remove the bread out of the tin and bake on the rack/or a sheet pan at 140C for another 10 minutes. 

Cool the bread completely before slicing.