Amazing gluten-free, dairy-free, sugar-free Raisin Bread with an aroma of nutmeg & orange and a honey taste. You ‘ll love them at a first bite!

Ideal snack to have it with you at school, at work, at the sea, on excursions.

These Raisin Bread are dairy-free, egg-free and sugar-free.

Raisins are an amazing food, a very nutritious snack with many health benefits, as they do not contain additives and preservatives.

They have antioxidant and antimicrobial properties. They are rich in iron, vitamins and minerals. They are also a good source of magnesium, for heart health and muscle function.

Raisins are rich in fiber. They are a good choice in cases of lethargy and lack of energy. Recommended in the diet of athletes who need more enhanced energy.

In my young years when I was mountain climbing, it was one of the first foods I was told to carry with me in the mountains.

In my school years, I remember that for snacks there were two main foods that I was taking with me. Greek sesame bagels – koulouri Thessalonikis (see recipe here) and Raisin Bread. So Raisin Bread reminds me of my carefree childhood years.

I remember my mother and my grandmother, in those years, when the raisins went stale, she would cut them into slices and bake them in the oven to make nuts. On Holy Week when we were fasting, she made us mountain tea or linden and we dipped the toasted slices of Raisin Bread in it. This is how I have combined Easter with Raisin Bread.

In addition to raisins, you can also add walnuts to these Raisin Bread and give them even more energy, making them the perfect breakfast for all the family.

If you don’t have orange or you don’t like it, you can replace it with a decoction that you will boil and use after straining. For example: anise, sage, mountain tea, dictamom etc. You can also dip them in brandy.

Nutmeg can be replaced with cinnamon or grounded cloves.


Yields18 ServingsDifficultyBeginner

Prep Time10 minsCook Time40 minsTotal Time50 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 500 g gluten-free bread mix flour or a combination of gluten-free flours (see tips)
 1 tbsp psyllium husk (Omit if your gluten free flour blend already contains Psyllium Husk.)
 1 tbsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
 1 tbsp baking powder
 ½ tsp sea salt
 10 g instant yeast (double the amount for fresh yeast)
 3 tbsp honey for yeast
 2 tbsp lukewarm water for the yeast
 1 cup raisins (1 cup raisins = 150 g)
 1 orange, its juice for raisins and zest (see tips for replacement)
 ½ tsp nutmeg or more (see tips for replacement)
 500 ml soda water /club soda
 2 tbsp olive oil for the pan and for shaping
For decoration (optional)
 1 tbsp lukewarm water
 1 tbsp honey
 3 tbsp sesame seeds

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Mix the honey and water well and add the yeast. Mix well and place it in a warm place to activate the yeast for about 1 hour. An easy solution is to turn on the oven to 50°C/120°F to warm up and turn it off when you put the yeast in.

2

Put raisins, orange juice and zest in a bowl. Mix them and leave this too next to the yeast in a warm place. I put it in the oven along with the yeast.

3

While you wait for the yeast and raisins to be done, spread parchment paper on the cake pans /molds. I had 6 opening forms with a diameter of about 12 cm/ 5”. You can make them in pan with 18 cup cakes or use 2 long narrow cake pans about 8X20cm /3”X 8” inches in size.

4

Sift the flour, psyllium, xanthan gum, baking powder and salt into a large bowl, then mix well.

5

After 1 hour is passed, drain the raisins and leave them in the colander until ready to use.

6

During the hour you wait for the yeast to activate, you can mix it 1-2 times, if you want.

7

Pour the soda water/club soda into the bowl with the yeast. Be careful that it doesn't spill outside the bowl, because it foams a lot.

8

Pour the soda and yeast mixture into the flour and mix well.

9

Depending on the flour mixture, the dough will be quite firm or lighter. (in the photo you can see how it comes out with Schär Mix - B flour. The dough is very sticky to the touch.

10

Sprinkle the raisins with the nutmeg and mix them.

11

Pour the raisins into the dough and mix with a spatula or spoon so that they go all over the dough.

12

Grease the cake molds with a little oil and also grease your hands to be able to grip the dough and divide it.

13

Fill the forms with the dough, cover them and leave them in a warm place for an hour or until they double its size. I covered them with a deep pan and put them in a switched off but preheated oven at 50°C/120°F, as I did with the yeast.

14

After about 1 hour, take them out of the oven and turn the oven on to preheat at 200°C / 400°F.

15

Mix the honey with the water for decoration and brush it over the entire top surface, then sprinkle with sesame seeds.

16

If you want, use a sharp knife to score them on top. I did it to make it easier for cutting it, so I could eat smaller portions. (I succeeded the smaller portions for Raisin Bread, but I failed to how many small portions I could eat in a row. 🙂 )

17

Bake at 200°C / 400°F (conventional mode) for about 30-40 minutes until golden brown. Actually, I baked them for 30 minutes, then turned off the oven and left them in for another 10 minutes (for energy saving).

18

Unmould them and let them cool well on a rack before serving.

19

Keep the raisins bread in airtight container. After 3-4 days, I like to cut them in slices and warmed them up a bit in a toaster before eating them.

Ingredients

 500 g gluten-free bread mix flour or a combination of gluten-free flours (see tips)
 1 tbsp psyllium husk (Omit if your gluten free flour blend already contains Psyllium Husk.)
 1 tbsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
 1 tbsp baking powder
 ½ tsp sea salt
 10 g instant yeast (double the amount for fresh yeast)
 3 tbsp honey for yeast
 2 tbsp lukewarm water for the yeast
 1 cup raisins (1 cup raisins = 150 g)
 1 orange, its juice for raisins and zest (see tips for replacement)
 ½ tsp nutmeg or more (see tips for replacement)
 500 ml soda water /club soda
 2 tbsp olive oil for the pan and for shaping
For decoration (optional)
 1 tbsp lukewarm water
 1 tbsp honey
 3 tbsp sesame seeds

Directions

1

Mix the honey and water well and add the yeast. Mix well and place it in a warm place to activate the yeast for about 1 hour. An easy solution is to turn on the oven to 50°C/120°F to warm up and turn it off when you put the yeast in.

2

Put raisins, orange juice and zest in a bowl. Mix them and leave this too next to the yeast in a warm place. I put it in the oven along with the yeast.

3

While you wait for the yeast and raisins to be done, spread parchment paper on the cake pans /molds. I had 6 opening forms with a diameter of about 12 cm/ 5”. You can make them in pan with 18 cup cakes or use 2 long narrow cake pans about 8X20cm /3”X 8” inches in size.

4

Sift the flour, psyllium, xanthan gum, baking powder and salt into a large bowl, then mix well.

5

After 1 hour is passed, drain the raisins and leave them in the colander until ready to use.

6

During the hour you wait for the yeast to activate, you can mix it 1-2 times, if you want.

7

Pour the soda water/club soda into the bowl with the yeast. Be careful that it doesn't spill outside the bowl, because it foams a lot.

8

Pour the soda and yeast mixture into the flour and mix well.

9

Depending on the flour mixture, the dough will be quite firm or lighter. (in the photo you can see how it comes out with Schär Mix - B flour. The dough is very sticky to the touch.

10

Sprinkle the raisins with the nutmeg and mix them.

11

Pour the raisins into the dough and mix with a spatula or spoon so that they go all over the dough.

12

Grease the cake molds with a little oil and also grease your hands to be able to grip the dough and divide it.

13

Fill the forms with the dough, cover them and leave them in a warm place for an hour or until they double its size. I covered them with a deep pan and put them in a switched off but preheated oven at 50°C/120°F, as I did with the yeast.

14

After about 1 hour, take them out of the oven and turn the oven on to preheat at 200°C / 400°F.

15

Mix the honey with the water for decoration and brush it over the entire top surface, then sprinkle with sesame seeds.

16

If you want, use a sharp knife to score them on top. I did it to make it easier for cutting it, so I could eat smaller portions. (I succeeded the smaller portions for Raisin Bread, but I failed to how many small portions I could eat in a row. 🙂 )

17

Bake at 200°C / 400°F (conventional mode) for about 30-40 minutes until golden brown. Actually, I baked them for 30 minutes, then turned off the oven and left them in for another 10 minutes (for energy saving).

18

Unmould them and let them cool well on a rack before serving.

19

Keep the raisins bread in airtight container. After 3-4 days, I like to cut them in slices and warmed them up a bit in a toaster before eating them.

Gluten Free Raisin Bread with Honey & Nutmeg
  • In the photos you can see the recipe with the flours:
    – 50 g Schär C
    – 70 g Freee rice flour
    – 380 g Schär B
    in total it comes out to 500 g and as you can understand I put leftovers of gf flours I had.
  • I didn’t add psyllium husk because Schär Mix-B contains it.
  •  If you don’t have oranges or you don’t like it, you can replace it with a herbal tea ορ beverage such as: anise, sage, mountain tea, dictamnus etc. You may also soak them in brandy.
  • Nutmeg can be replaced with cinnamon.
  • If you make them smaller, therefore more, you should reduce the baking time a little depending on the size. Or if you want to make them bigger, you should increase the time baking.
  • Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.

Good Luck and Bon Appétit!!!

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