Hobo Bread–Gluten-Free, Egg Free and Yeast Free

Hobo Bread–Gluten-Free, Egg Free and Yeast Free


  • 2 cups raisins
  • 2 cups boiling water
  • 4 teaspoons baking soda
  • 4 cups Baking Free™ gluten-free All Purpose Flour
  • 2 cups granulated sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 cup oil


Start the raisins, boiling water and soda the night before you want to bake this bread.


Step 1
Put raisins in a large pot that has a tight-fitting lid. Pour in boiling water to cover. Stir in the baking soda. Cover tightly and let stand at room temperature overnight.
Step 2
Preheat oven to 350 degrees f. Prepare 3 1-pound coffee cans (or taller cans about the same size--I use cans from spaghetti sauce) by oiling them and flouring them. Use about 1 tablespoon flour per can. Once this is done, I invert the cans to drain extra oil and flour.
Step 3
Combine the flour, sugar, xanthan gum and salt. Add the oil and the flour mixture one cup at a time to the raisins, stirring well after each addition.
Step 4
Fill the cans 1/2 full with the batter. You do not want this bread to go over the top. Bake 70 minutes. Then turn off oven and leave in oven an additional 10 minutes. Remove from oven and allow to stand 10-15 minutes. Run a knife around each can to loosen loaf and shake out. Allow to cool standing on baking racks. Makes 3 loaves.