Gluten-free raisin bread is perfect for both breakfast and a snack. Soft, sweet and rich in raisins, it is a delight for those who love simple, genuine flavors.
In a bowl, mix the bread mix, crumbled yeast, sugar, salt, oil and water with an electric mixer fitted with dough hooks.
Mix for at least 7/8 minutes, until the dough is very sticky and smooth.
Use a spatula to shape it into a ball in the center, cover with cling film and let it rise at 28/30 degrees.
Let it rise for 30 minutes.
Meanwhile, soak the raisins in warm water.
Once the time is up, drain the raisins and add them to the dough, mixing gently from top to bottom.
Flour the work surface and turn out the dough, flouring the entire surface well.
Cut the dough into pieces of the same size and shape them into smooth balls.
Place the rolls on a baking tray lined with baking paper, cover with cling film and a tea towel and let rise for 40/45 minutes.
Take it out of the oven and preheat it to 210°C in static mode.
Brush the tops of the rolls with oil and bake for about 30 minutes or until golden brown.
Let cool and enjoy.
Electric mixer
Spatula
Baking tray
Baking paper
Store in a food-safe plastic bag or in an airtight container for 2-3 days.
Suitable for those following a gluten-free diet.
Italia, Sicilia
| Energy (kcal) | 301.63 |
| Carbohydrates (g) | 59.15 |
| of which sugars (g) | 17.59 |
| Fat (g) | 5.19 |
| of which saturates (g) | 0.74 |
| Protein (g) | 6.53 |
| Fibre (g) | 3.76 |
| Salt (g) | 0.9 |
