Gluten-Free Raisin Bread

Ingredients (for BB-CEC20):

1-1/2 cups (360mL) milk
150g or 3 large eggs, beaten
1 Tbsp. (14mL) apple cider vinegar
2 Tbsp. (26g) vegetable oil
2 Tbsp. (40g) honey
2 cups (296g) brown rice flour
2 cups (280g) potato starch
1 Tbsp. (8g) xanthan gum
1 tsp. (5.6g) salt
2-1/2 tsp. (7g) active dry yeast

When beep sounds, add:

1/2 cup (70g) raisins, chopped

1

In a large bowl, mix the dry ingredients, except salt and yeast. Combine well with a whisk.

2

Make sure the kneading blades are properly attached, and add the liquid ingredients (milk, beaten eggs, apple cider vinegar, vegetable oil and honey).

3

Add the flour mixture from step 1 and salt to the baking pan. Make a small indentation in the flour with a spoon, and place the yeast there. (Make sure that the yeast does not touch the liquid, salt and oil.)

4

Place the baking pan into the Home Bakery, and set to GLUTEN FREE course for BB-PAC20/PDC20 model, or BASIC course for BB-CEC20 model.

For the BBCC-X20 model, set to HOME MADE course with the following cycle time: Preheat 15 min, Knead 25 min, Turn OFF Rise 1 and Rise 2, Rise 3 55 min, Bake 55 min, for a total of 2:30. You may also use the BASIC course if preferred.

5

Set the crust control, and press START. When add beeps sound, open the lid, sprinkle the chopped raisins. Use a rubber spatula to push down flour that may be stuck to the sides and close the lid. Please be careful if the kneading blades are moving. For BB-PAC20 and BB-PDC20 models, press START to resume kneading.

When baking completes, press (and hold) the START/RESET or CANCEL button to turn off the unit. Remove the bread immediately onto a cooling rack. Allow the bread to cool. Slice and serve.