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My oldest daughter is a big fan of Cinnamon Raisin Bread. One day when I was baking my Gluten Free White Bread, she asked if I would make her a loaf of Gluten Free Cinnamon Raisin Bread. Of course, I just couldn’t tell her sweet little face no, so I set out to find a recipe. Much to my surprise, there were not very many recipes at the time for this glorious bread. Shocking, I know!
Therefore, that meant I had to create one. So I used my GF white bread recipe and the few GF Cinnamon Raisin Bread recipes I found as guides, and took the plunge. It was a little like organized chaos but in the end, much to my surprise, I had a great loaf of bread! Score one for mom!
Without further ado, here’s the run down:
Gluten Free Cinnamon Raisin Bread
Ingredients
- 2 cups Gluten Free Flour Blend I use Namaste Foods
- 1/4 cup Tapioca Flour
- 3/4 tsp Salt
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Cinnamon
- 1/2 cup Water warm
- 1 Tbsp Active Dry Yeast
- 1/3 cup Pure Maple Syrup
- 1 drop Honey or Maple Syrup
- 1 Egg
- 3 egg Whites
- 1/4 cup Oil
- 1 cup Raisins
Instructions
- Combine warm water with a drop of honey or maple syrup in an 8-10oz glass, then add yeast. Set aside for about 5 minutes until it gets foamy and doubles in the glass.
- Mix dry ingredients (GF Flour, Tapioca Flour, Salt, Baking Powser, Baking Soda, and Cinnamon) in the bowl of a stand mixer for about 30 seconds
- Beat the egg and set aside.
- Beat the egg whites (in a separate bowl from the whole egg) and set aside.
- Mix the liquid ingredients (Eggs, Egg Whites, Yeast/Water Mixture, Maple Syrup, and Oil) into the dry ingredients in the bowl of a stand mixer. Once ingredients are well combined, set mixer to stir and add the raisins.
- Set the mixer on medium speed and continue mixing for 3 minutes.
- Pour batter into a well greased baking pan.
- Preheat oven to 350 degrees
- Cover with a greased piece of plastic wrap. Let bread rise in pan until 50% larger. (I proof mine in my slow cocker, set on warm.)
- After bread has risen, place in preheated oven for 40 minutes. Tent bread dough with aluminum foil to prevent over browning.
- When timer goes off, remove the aluminum foil tent and reset the timer for 20 additional minutes.
- After final timer, remove bread from the oven and let it rest in the pan for 10 minutes. Then loosen bread from pan with a spatula, turn the pan upside down, and let the bread slide out onto a cooling rack.
- Let cool completely before slicing.
In my post Perfect Gluten Free White Bread , I go into step-by-step detail on baking a loaf of bread. I’m not going to reinvent the wheel here, so if you want additional instructions, please pop over and check out that post here. Below are some of the tips and product recommendations from that same post.
Tip 1:
Gluten free baking turns out best with room temperature ingredients.
Tip 2:
Get a good stand mixer! You will use it all the time if you bake gluten free. This is the best way to ensure proper mixing and ingredient activation.
I use a KitchenAid and can not imagine baking without it. Definitely a must have for gluten free baking! Get it here on Amazon.
Tip 3:
I prefer to use my crockpot on the “slow cook” setting, with the temperature on warm, to proof my bread. This gives me a reliable temperature everytime, then I don’t have to guess if the temp is too hot or cool to keep my yeast happy. You can get the slow cooker I use here. It comes with a rack (used for the roast setting). I leave that rack in place to prevent my dough from burning or the bread pan from damaging my crockpot.
Tip 4:
Let your bread cool completely before slicing it! If you get impatient and slice too early, it is a difficult task. The bread gets kind of smashed and sticks to the knife. Plus, your slices tend to be thicker.
Tip 5:
Use an electric knife to thinly slice your bread after it has completely cooled. Thick slices are tasty when it’s super fresh, but believe me, by day 3 or 4 you are going to wish you had listened and cut it thinner. As the bread dries out, more is not better in this case.
I use a Cuisinart electric knife like this one, but any electric should work fine. This one comes with a blade specifically for cutting bread and another blade for carving meat.
Notes:
- When measuring your gluten free flour, you should spoon it into the measuring cup instead of scooping it out of the bag. The best approach is to use a scale and weigh your ingredients, but this recipe does not yield itself to that method. Spooning the flour into your measuring cup will help keep you from adding too much due to the flour being compacted in the cup. Basically, you want to loosely fill the cup. Hope that makes sense! Lol!
- I bake my bread for a total of 60 minutes. The bread is slightly moist on the day I bake it, but it extends the “life” of the bread. (I simply slice it and let the slices I want to use immediately lay out for about 30-60 minutes. This allows the air to dry it a bit more so it’s perfect for sandwiches, etc.) I have found when I bake this more than 60 minutes, it is too dry by the second day to be good for more than toast.
- You can freeze it once it’s baked and cooled, but I don’t recommend it. Once the bread is defrosted, it is much drier than when it has not been frozen. It’s comparable to a fresh loaf on about day 3.
- It is best to use this bread within 4-5 days. It does not have any preservatives, so it will get moldy much faster than store-bought bread. Store your bread in an air-tight container or bag on the counter/bread drawer/pantry. Putting this bread in the fridge will cause it to dry out very quickly.
There you have it, my recipe for Gluten Free Cinnamon Raisin Bread. Time to toast up a slice, spread it with butter, and sit back and enjoy! I can’t wait to hear how ya’lls turns out. Let me know in the comments below.
XOXO,
Meredith
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