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Slices of Walnut Raisin Gluten Free Rustic Bread Recipe

Easy and Delicious Walnut + Raisin Gluten Free Bread Recipe

Alison Needham | A Girl Defloured
Believe it or not, this delicious Walnut + Raisin Gluten Free Bread recipe really is easy to make - no mixer required! We love it toasted and topped with a thick smear of butter and honey, but it also makes a scrumptious French Toast or grilled cheese sandwich. What we’re saying here is the bread is versatile! The crumb is so light and springy that nobody will know it’s gluten-free!
3.78 from 35 votes
Prep Time 15 minutes
Cook Time 45 minutes
Proof Time 2 hours
Total Time 3 hours
Course Side Dish
Cuisine American
Servings 10 servings
Calories 226 kcal

Equipment

  • Le Creuset Enameled Cast Iron Bread Oven or Medium Dutch Oven with Lid
  • 9" round proofing basket or medium bowl

Ingredients
  

  • 3 ¼ cups Caputo FioreGlut Flour 450 g
  • 2 tablespoons extra virgin olive oil
  • 2 ¼ teaspoons instant yeast 8 g
  • 2 teaspoons fine sea salt 7 g
  • 1 teaspoon honey
  • 1 teaspoon ground cinnamon
  • 10-12 ounces warm water 105°F, 300 - 325 mls
  • ½ cup chopped walnuts
  • ½ cup raisins

Instructions
 

  • Place the flour in a large mixing bowl. Add the yeast and stir to combine. Stir in the sea salt and ground cinnamon. Add the water, olive oil, and honey and using a rubber spatula or your hands stir to combine. The dough will feel very shaggy adn stiff and will seem like it’s not going to come together. Keep stirring and scraping down the sides of the bowl. Eventually, it will come together into a ball. It should feel very tacky and moist - this is a high-hydration dough. If it doesn’t feel moist enough (when you’ve formed it into a ball it should still feel very moist and tacky) then add a little more water. When you add additional water the dough may begin to feel slippery. Keep stirring and it will come back together again.
  • Once the dough is evenly combined flatten out into a disk inside the bowl and add the walnuts. Fold them in using your hands or a rubber spatula. When they are evenly incorporated, flatten the dough again and add the raisins and repeat the folding process. When the walnuts and raisins are evenly incorporated, turn the dough out onto a work surface that has been lightly dusted with rice flour.
  • Knead the dough until it is smooth, pulling it into a neat ball. Pinch any open seams closed. Dust the smoothest side of the dough with rice flour and place it upside down into a proofing basket (or medium, greased bowl) that has been lightly dusted with flour. Cover with a towel and let rise in a warm place for 1-2 hours until doubled in size.
  • When the dough is just about ready to bake, preheat your oven to 450°F with the bread oven inside. When the oven comes to temperature, leave the bread oven inside for an additional 15 minutes to make sure it’s really hot when you put the dough in. Remove the towel from the top of the risen dough. Line a baking sheet with parchment and place parchment side down over the risen bread in the basket. With one hand under the basket and one hand on top of the bottom of the baking sheet, carefully flip everything over and set the baking sheet down on the counter. Lift the basket off of the bread. Score the top of the bread in an X pattern with a sharp knife or razor.
  • Remove the bread oven from the oven and lift off the lid. Carefully transfer the scored loaf into the bottom of the bread oven. If you want an extra crispy crust (you do), slip a few ice cubes around the outside of the parchment on the sides of the bread and quickly close the lid to trap steam. Put the bread oven back into the oven and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes or until the crust is deeply colored and the bread sounds hollow when thumped on the bottom of the loaf. Now this is the hardest part….for best results, let the bread cool completely before slicing.

Notes

FioreGlut flour can be purchased online. It is the best gluten free flour blend for bread and we don't recommend substituting it with anything else.
Baking the bread in a heavy Dutch oven helps create a crisp crust. Any heavy Dutch oven will work, just make sure it can go in a very hot oven.
Cooling the bread completely will ensure that the crumb will be tender and not gummy. 

Nutrition

Serving: 1sliceCalories: 226kcalCarbohydrates: 37gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 469mgPotassium: 113mgFiber: 6gSugar: 2gVitamin A: 2IUVitamin C: 0.5mgCalcium: 37mgIron: 2mg
Keyword dried on vine raisins, extra virgin olive oil, Gluten Free Bread Recipe, honey, Walnut Raisin Bread, walnuts
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