The truth: I wanted to believe that I could make anything gluten-free. That didn’t turn out to be the case—at least, not when it came to bread.
These experiences make me wonder if I’m just too hard on myself, but I keep pushing the gluten-free bread-baking limit. If you own a copy of my first gluten-free, dairy-free book, Cooking for Isaiah, I hope you’re enjoying my bread slabs and waffle bread—my solution to gluten-free sandwich bread back in the day.
I’ve come along way with this Cinnamon-Raisin Bread. I’m bringing bend back! For this recipe, I list ingredients in both volume and weight. (If you have a digital scale, it will definitely speed up the process!)
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
2 tablespoons whole millet
¼ cup boiling water
2½ cups (625 g) milk, dairy-free milk or water
½ cup (113 g) butter or shortening, at room temperature
1 large egg, at room temperature
1½ cups (210 g) cornstarch
¾ cup (120 g) potato starch
¾ cup (105 g) white rice flour
½ cup (70 g) millet flour
¼ cup (50 g) granulated sugar
3 tablespoons (27 g) psyllium husk powder
2½ teaspoons (10 g) salt
One ¼-ounce packet active dry yeast
1 teaspoon xanthan gum
1 teaspoon cinnamon
1½ cups raisins, soaked for 5 minutes in hot water and drained
¼ cup light brown sugar
1 cup confectioners’ sugar
- In a small bowl, combine the whole millet and boiling water; let stand for 15 minutes, then drain.
- In a small saucepan, warm the milk until bubbles start to appear around the edges. Remove from the heat, add ¼ cup of the butter; let melt. Let cool, then whisk in the egg.
- In a large bowl, whisk together the cornstarch, potato starch, rice flour, millet flour, granulated sugar, psyllium husk powder, salt, yeast, xanthan gum, cinnamon and raisins. Stir in the cooled milk mixture and puffed millet to combine; let sit until the dough is thickened, about 7 minutes.
- Scoop the dough out onto a parchment paper-lined work surface sprinkled lightly with rice flour. Flatten the dough into a 10-by-13- inch rectangle; evenly spread over the softened butter and sprinkle with the brown sugar.
- Fold the top third down to the center, then fold the bottom third up to meet; flatten around the edges to seal. Cut the dough into ten 1-inch-wide strips (6 inches long). Gently lift and twist each piece once in the opposite direction; place on the prepared baking sheet, about 1/8 inch apart. Cover with plastic wrap and let rise in a proofer or at room temperature until puffy, about 30 minutes.
- Position a rack in the bottom of the oven, place a baking stone on top and preheat to 425°. Bake for 10 minutes, then reduce the temperature to 350° and bake until golden brown, 30 to 35 minutes. Let cool on a wire rack.
- Meanwhile, in a small bowl, whisk together the confectioners’ sugar with 2 tablespoons water. Drizzle over the cooled twists.