Browned Butter Cinnamon Raisin Bread
Gluten free cinnamon raisin quick bread with a toffee nutty depth from the browned butter.
Ingredients
- 180 g Almond flour
- 150 g White rice flour
- 150 g Brown rice flour
- 100 g Arrowroot starch Can substitute with tapioca starch
- 1 tsp Xanthum gum Can substitute 1 tsp psylium husk
- 1.5 cup Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 1.5 tsp Cinnamon
- 2 Large eggs
- 1.5 tsp Almond Extract
- 2 cups Buttermilk
- 1/2 cup Butter (Unsalted)
- 1.5 cups Raisins
Swirl
- 1 Tbs Cinnamon
- 1/2 cup Sugar
Instructions
- Preheat oven to 350F
- Grease 2 9x5 inch bread pans
Brown the butter
- Place butter in a skillet on the stove
- Heat over medium heat until melted, stir occasionally
- Start stirring frequently as the butter continues to heat
- As the butter begins to foam, start stirring constantly
- The solids in the butter will begin to brown and it will begin to smell nutty
- Once they reach a light to medium brown remove from the heat
Batter
- Mix together the dry ingredients
- Mix buttermilk, almond extract, eggs and browned butter together
- Stir wet ingredients into dry
- Fold in the raisins
- Mix together the swirl by mixing the cinnamon and sugar
- Spoon 1/4 of the batter into each bread pan
- Spread (sift) 1/4 of the swirl mixture onto batter in each pan
- Repeat
- Stick a butter knife into the batter and fold, repeat this 3-5 times until it looks swirled but not mixed
- Place in the over for 50-60 minutes
- Let cool for 10 minutes in the pan then turn out to cool completely
Notes
You can convert this recipe to sea level by making the following changes:
1. Decrease total flour weight by 30 g
2. Increase baking soda to 2.5 tsps