Lunch: Cinnamon-Raisin Bread Recipe | MyRecipes

Recipe by Robert Landolphi This versatile gluten-free bread is topnotch. It makes for a stellar French toast.

This recipe includes fertility superfoods such as:

Cinnamon, Honey, Brown Rice

Health and fertility benefits of Cinnamon-Raisin Bread Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). One tbsp of honey has a glycemic index (GI) of 55. Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 cups warm water (100 ° to 110 °), divided
3/4 cup raisins
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm 1% low-fat milk (100 ° to 110 °)
4.2 ounces sweet white sorghum flour (about 1 cup)
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces flaxseed meal (about 1/2 cup)
3 teaspoons ground cinnamon, divided
2 teaspoons xanthan gum
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
2 tablespoons cider vinegar
1/4 cup honey
2 large eggs
1/4 cup packed brown sugar
Cooking spray

Instructions

Combine 1 cup warm water and raisins in a medium bowl. Let stand 10 minutes or until raisins are plump; drain.
Dissolve yeast in 1 cup warm water and 1 1/2 cups warm milk in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flours and flaxseed meal into dry measuring cups; level with a knife. Place flours, flaxseed meal, 1 teaspoon cinnamon, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until combined. Add yeast mixture, butter, vinegar, honey, and eggs; beat until blended. Fold in raisins.
Combine 2 teaspoons cinnamon and brown sugar in a small bowl.
Spoon one-third of batter into a 9 x 5-inch loaf pan coated with cooking spray. Top with half of cinnamon-sugar mixture. Repeat layers once. Spoon remaining one-third of batter over cinnamon-sugar mixture. Cover loosely with plastic wrap, and let rise in a warm place (85 °), free from drafts, 1 hour and 45 minutes or until dough is just above top of pan.
Preheat oven to 375 °.
Bake at 375 ° for 55 minutes or until top is golden brown and bread sounds hollow when tapped. Cool completely in pan.

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