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Gluten Free Raisin Bread with Honey & Nutmeg

Yields18 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

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!

 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
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.

Nutrition Facts

Servings 0