Oven Baked Raisin Bread

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Leavening : 45 min Preparation : 25 min Cooking : 25 min Standing : 2 h Cooking Dish : 2 pans of 9×5×3 po (22,5×12,5×7 cm)
190 calories/serving

Ingredients

1 cup white rice flour 160 g
3/4 cup almond meal 80 g
1/4 cup millet flour 45 g
1/4 cup amaranth flour 26 g
1/4 cup tapioca flour/starch 35 g
1/2 cup quinoa flour 90 g
1 tbsp guar gum, or xanthan 10 g
1 tbsp quick-rise yeast 12 g
1 3/4 cup water 440 mL
3 tbsp honey 65 g
1 tsp salt 4 g
1 tbsp rice vinegar 15 mL
4 tbsp olive oil 60 mL
1 eggs size large
2 egg yolks, beaten
1 1/2 cup raisins, coated with 2 tbsp of rice flour 260 g

Method

  1. Combine all the flours, almond meal, guar gum or xanthan and yeast.
  2. Heat water in the microwave for 1 minute, add the honey, salt, vinegar, oil, and beaten eggs and mix well. Add two-thirds of the flour mixture gradually and mix for 1 minute.
  3. Cover with a cloth and let rise 15 minutes. Add the rice flour-coated raisins and mix well. Add the remaining flour and mix for 1 or 2 minutes.
  4. Pour the preparation into two small loaf pans that are greased or lined with 4.5×2.5×3 inch (11×6×5 cm) parchment paper or into a greased 8-cup (2 L) measuring cup.
  5. Heat 2 cups (500 ml) of water for 3 minutes in the microwave and then place your dough next to it to rise for 30 minutes. In the meantime, preheat the oven to 400 °F (200 °C).
  6. Bake the bread for 20 to 25 minutes in the small pans or for 30 minutes in the measuring cup. Ten minutes before the end, cover the bread with aluminum foil to prevent excess browning. Remove from oven, tap the bread out of the pan and cool on a rack. Wrap in a cloth and plastic bag and store in the refrigerator.

Nutrition Facts Table

per 1 serving (50 g)

Amount

% Daily Value

Calories

190

Fat

7 g

10 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

30 mg

Sodium

100 mg

4 %

Carbohydrate

30 g

10 %

Fibre

3 g

10 %

Sugars

12 g

Net Carbs

27 g

Protein

4 g

Vitamin A

1 %

Vitamin C

1 %

Calcium

3 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Manganese, Vitamin E
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Meat and Alternatives 0
Fats 1
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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