Guest Post by Jenny Manseau, Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free.
3/4 Cup Sugar (I use Wholesome Sweeteners)
3 – 3 1/2 Cups Gluten Free All Purpose Flour Blend (If your blend does not have xanthan gum already in it, add 2 teaspoons)
5 oz of Eggs
4 Teaspoons of Yeast (or 2 packets)
1/4 Cup Warm Water
1/2 Cup of Shortening Melted (You can use butter, Earth Balance, etc.)
1 1/2 Teaspoons Anise (Fennel) Seed
1 1/2 Teaspoons Salt
3/4 Cup Warm Milk (I use Soy or Nut Milks)
1 Tablespoon Anise Extract
3/4 Cup Raisins
Preheat oven to 350°
Melt shortening (or alternative) and set aside.
Dissolve yeast in warm water, cover with plastic wrap and let it “proof”.
In a medium bowl – add flour, xanthan gum (if needed), salt, anise seeds, sugar, and raisins. Mix well.
Add milk and shrtening and mix together. Knead until combined.
Add dough to a lightly greased (use a non stick spray) loaf pan and cover with a lightly greased sheet of plastic wrap and let rest/rise for 30 minutes in a warm area.
Bake for 30 minutes
Cool and prepare frosting (optional – confectioners sugar (I use Wholesome Sweeteners), anise extract, and milk – combine until thick – pour over top of bread and sprinkle with seasonal sprinkles.
About the Author: Jenny Manseau is a Culinary Arts/Culinary Nutrition student and author of the blog Creative Cooking Gluten Free. Jenny created her website after being diagnosed in 2008 with Celiac Disease and takes many “regular” every day recipes and alters them to the gluten-free diet.