Gluten-Free Cinnamon Raisin Bread
Finally! An incredibly delicious gluten-free cinnamon raisin bread recipe. And it's super simple to make, to boot. Easy to make dairy and grain-free also.
Servings: 12 slices
Calories: 179kcal
Ingredients
- 2/3 cup water or milk of choice slightly warm (around 100F, but no higher than 110F)
- 1 packet instant yeast
- 2-1/4 cups gluten-free all-purpose flour Alternatively, I like a blend of 1-1/4 cups rice flour and 1 cup cassava or tapioca flour
- 1.5 teaspoons xanthan gum omit if your flour has xanthan gum in it
- 1/3 cup brown sugar
- 2 teaspoons powdered cinnamon
- 1 teaspoon baking powder
- 3 tablespoons melted butter, salted
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 3/4 cup raisins if you want plump, soft raisins, it helps to soak them in warm water for a few minutes before adding in the raisins
Instructions
- Add warm water or milk to a bowl, and add in the yeast. Allow to rest for a few minutes to begin foaming up.
- Plump up the raisins by adding them to a cup with a small amount of warm water for several minutes.
- To a second bowl, add in flour, xantham gum, brown sugar, cinnamon and baking powder. Mix well.
- To a third bowl, add melted butter, vanilla extract and room temperature eggs. Mix to combine.
- Add the water/milk and yeast mixture into the dry ingredients, and stir to combine. Add in the wet ingredients and mix again, to incorporate all ingredients together. Drain the liquid from the raisins, and then gently fold them into the dough.
- Add mixture to an oiled bread pan, and allow to rise in a warm place for 30-45 minutes, or until the dough has grown to at least 1.5 times the original size, preferably double the original size. It may not fully double in size, depending on the flour you use.
- Preheat oven to 350F. Bake uncovered for 40-45 minutes, or until the crust is dark. If it looks like the crust is getting dark too early, then top the bread with foil. You want the internal temperature in the center of the bread to be at least 200F.
- Remove from oven and allow to cool for 5-10 minutes before removing from the dish and transferring to a wire rack. Allow to cool fully before slicing open.
- Bread can be stored at room temperature in an air-tight container for 3-4 days, or in the fridge up to a week. The bread can also be frozen by first slicing it up, and placing each slice between layers or paper towels to prevent sticking and freezer burning.
Notes
Nutrition Facts (per slice, recipe makes 12 slices): 179 calories, 4 g fat, 33 g total carbs, 12 g sugar, 3 g protein