Gluten-Free Cinnamon-Raisin Bread

Step 1

FOR THE FILLING: Combine all ingredients in bowl.

Step 2

FOR THE DOUGH: Spray 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray. Whisk water, eggs, and melted butter together in bowl. Using stand mixer fitted with paddle, mix flour blend, oat flour, milk powder, psyllium, granulated sugar, yeast, baking powder, and salt together on low speed until just combined. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will be very sticky.) Reduce speed to low, add raisins, and mix until incorporated, 30 to 60 seconds.

Step 3

Spray large sheet of parchment paper with vegetable oil spray. With wet hands, transfer half of dough to prepared parchment. Clean and wet hands again. Pat dough into rough 11 by 8-inch rectangle. Sprinkle half of filling mixture evenly over dough, leaving 1/2-inch border on all sides; spray filling lightly with water. With short side facing you, use parchment to roll dough into tight cylinder. Pinch seam closed and place seam side up in prepared pan. Repeat with second piece of dough and remaining filling; place in pan, seam side down, on top of first piece of dough. Smooth top of dough and spray with water. Tightly wrap double layer of aluminum foil around pan so that top edge of foil rests at least 1 inch above rim of pan; secure foil collar with staples. Cover loosely with plastic wrap and let rise at room temperature until dough has risen by 50 percent (1/2 inch above rim of pan), about 1 hour.

Step 4

Adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and spray loaf with water. Bake until top is golden, crust is firm, and loaf sounds hollow when tapped, about 1 1/2 hours, rotating pan halfway through baking.

Step 5

Transfer to wire rack and let bread cool in pan for 10 minutes. Remove loaf from pan and let cool completely on rack, about 2 hours. Serve. (Once cooled, bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.