Gluten Free Cinnamon Raisin Teabread -or- Muffins Recipe

created by Carrie Forbes of www.gingerlemongirl.com on 8/1/2011

free of gluten, soy, dairy/casein, and rice

Dry Ingredients:

⅔ cup sorghum -or- millet flour

⅓ cup arrowroot starch

⅓ cup garfava flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup sugar

1 teaspoon cinnamon

½ teaspoon xanthan gum

Wet Ingredients:

½ - ¾ cup almond milk

¼ cup canola oil

2 eggs

1 teaspoon vanilla extract

Add In’s:

½ cup raisins

⅓ cup chopped pecans or walnuts

Directions:

For OVEN: Preheat oven to 350 degrees. Grease loaf pan or line a muffin tin with paper liners. In a large bowl whisk together all dry ingredients. In a smaller bowl whisk together all wet ingredients, using ¾ cup of milk. Pour wet ingredients into dry ingredients and mix together until fully combined. Pour batter into loaf pan or into a lined 12 muffin tin. For loaf bake 25-35 minutes until golden brown and a toothpick inserted in the middle comes out clean. Cool on a wire rack, then slice & serve if in loaf pan. This lightly sweetened bread is delicious with a cup of hot tea!

For BREAD MAKER: I used my breadmaker to make this bread on Sunday. I mixed up the ingredients by hand because it’s a very easy recipe and poured the batter breadmaker loaf pan to bake only. Follow the above directions as for oven, except only use ½ cup milk in the wet ingredients. Use the “bake” cycle on your bread machine and bake for 40-50 minutes until a toothpick inserted in the middle comes out clean. The first time you make this, check on the bread every 20 minutes or so just to make sure your breadmaker doesn’t bake hotter than mine does. Cool on a wire rack, then slice & serve. This lightly sweetened bread is delicious with a cup of hot tea!

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Do not republish without permission from Carrie Forbes @ gingerlemongirl@gmail.com