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Pecan Raisin Bread - Gluten Free

Pecan Raisin Bread - Gluten Free Recipe

This bread variation stems from my dear friend, Pammy's original Recipe #496265 that uses wheat and rye flours. She attempted altering her original recipe using gluten free ingredients for another friend of ours, and it turned out moist and tender. Prep time includes over night resting time. I hope you enjoy her gluten-free version. Posted in Pammy's memory.
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Prep Time 15 hrs
Cook Time 1 hr
Course Breakfast/Dessert
Cuisine Gluten-free
Servings 1 loaf
Calories 3024.4 kcal

Ingredients
  

  • 5 1/2 ounces kaf gluten free all-purpose flour
  • 1/2 cup cool water
  • 1/8 teaspoon instant yeast
  • 2 cups buckwheat flour
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons instant yeast
  • 1 egg
  • 1 teaspoon baking soda
  • 3 tablespoons brown sugar
  • 1 cup water
  • 3 tablespoons butter (room temp)
  • 1 cup raisins
  • 1/2 cup pecans, chopped

Instructions
 

  • Stir together the KAF flour, 1/2 c cool water and 1/8 tsp instant yeast. Let sit on counter overnight (up to 20 hours).
  • The next day, in a large stand mixer, mix all ingredients and beat the heck out of it for a few minutes. (I would add the raisins and pecans toward the end of mixing).
  • Scrape out the batter into an 8" round cake pan, cover with a greased plastic wrap and let sit for 30-45 minutes. Place pan into a COLD oven and set oven to 350*F. Bake for 1 hour, turning half way through.
  • Cool completely before cutting.
  • Enjoy!

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Nutrition

Serving: 1181gCalories: 3024.4kcalCarbohydrates: 518.7gProtein: 70.3gFat: 89.6gSaturated Fat: 29gCholesterol: 277.6mgSodium: 5204.9mgFiber: 44.4gSugar: 135g
Keyword Breads, Free Of..., Fruit, Healthy, Nuts, Weeknight, Yeast
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