There has been a small bag of raisins tucked away in my cupboard for a while. It was even moved over from the cupboard in the last flat. They go untouched as I resent the little frakkers with their ridged, dry exterior and unbearably chewy and unrefreshing flesh, often turning up uninvited or, worse yet, unannounced in salads or braised red cabbage or carrot cake (as if the latter is not sweet and moist enough!). But I had to use them. And I hold firm that the only marginally tolerable manifestation of the suckers is in cinnamon raisin bread, where the strength of the spice somewhat masks the monstrosities.
Out came the Bob's Red Mill sorghum flour (my new favourite gluten free weapon) to top up the standard gluten free white bread flour and within minutes, I had a sweet dough rising. I even squeezed in a 5 mile run (and vacuumed the flat) for good measure during the first prove. Dough rising, a process equal parts beautiful and mundane.
The patience paid off.
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| Gluten-free cinnamon and dastardly raisin rolls |
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