Hobo Bread–Gluten-Free, Egg Free and Yeast Free–Delicious!
My kids have always helped in the kitchen. I love the company and they seem to love having input into our family meals. My boys also love anything they can cook or bake in a can! I think it is a guy thing but I’m not sure! This is a family recipe that my boys have loved from the first time we made it. Now it seems that it is a tradition that we make Hobo Bread the week of Halloween. How that happened I don’t remember.
Most people during the week of Halloween are baking pumpkin recipes, buying and hiding candy, and looking for recipes to use up the candy if it isn’t all given away to trick-or-treaters. We bake Hobo Bread! It is easy and the boys always help with the baking and with the eating! One of the hardest things about this recipe is finding cans large enough for baking. I used to keep coffee cans but they are hard to find now. Once I have the necessary cans–I wash them carefully and save them for the next time. To serve this bread I usually slice the three loaves into fairly thin rounds, slather it with cream cheese, and cut the rounds in half. The boys will request several “sandwiches” for their lunches–I’m sure they are sharing with their friends.
I don’t think it is a particularly health conscious recipe. It has lots of sugar, but it doesn’t have nuts and it doesn’t have chocolate. I’ll keep on helping them bake Hobo Bread during Halloween week just to continue the tradition. Here is our recipe, made gluten-free. We hope you enjoy it.
- 2 cups raisins
- 2 cups boiling water
- 4 teaspoons baking soda
- 4 cups Baking Free™ gluten-free All Purpose Flour
- 2 cups granulated sugar
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ¼ cup oil
- 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.
- 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.
- 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.
- Fill the cans ½ 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.