Cinnamon Raisin Beer Bread (Gluten-Free)

Name: Cinnamon Raisin Beer Bread (Gluten-Free)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 loaf, 16 serving(s)
Ingredients: 3 cups gluten-free flour; 3 teaspoons xanthan gum; 1 cup sugar; 1/4 cup brown sugar; 2 teaspoons cinnamon; 3 teaspoons baking powder; 1 1/2 teaspoons salt; 1 teaspoon vanilla; 1 cup raisins; 12 ounces gluten-free beer

Submitted by Andrew Mollmann

"I had never had beer bread before and this looked delicious. I found this on a forum and decided to give it a shot. The baking made the whole house smell delicious and the taste was great! This makes a very dense bread, so slice it thin. It is almost fat free! I calculated it to have about 0.4g fat per 1/2" slice. In addition to being fat free, it is also egg and dairy free. I didn't experience any deflating. Makes a 8" x 4" loaf. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. I used a bottle of New Grist beer: http://www.newgrist.com/ which I think tastes much better than Red Bridge."

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Ready In:: 1hr 10mins
Ingredients:: 10
Yields:: 1 loaf
Serves:: 16

ingredients

3 cups gluten-free flour
3 teaspoons xanthan gum
1 cup sugar
¹⁄₄ cup brown sugar
2 teaspoons cinnamon
3 teaspoons baking powder
1 ¹⁄₂ teaspoons salt
1 teaspoon vanilla
1 cup raisins
12 ounces gluten-free beer

directions

Preheat oven to 350°F.
Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well.
Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined.
Fold in raisins.
Pour into greased 8" x 4" loaf pan. This should fill the pan about 5/6th of the way. Allow for about 2-3" rising during baking.
Bake for about 1 hour, or until toothpick inserted into middle comes out clean. I took mine out too soon and the middle was a tad soggy.
Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.

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RECIPE SUBMITTED BY

Andrew Mollmann

I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking. I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.

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