Gluten Free Cinnamon Raisin Bread

Gluten Free Cinnamon Raisin Bread

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Prep Time 20 mins
Cook Time 1 hr
Resting Time 10 mins
Total Time 1 hr 20 mins
Course Breakfast, Side Dish, Snack
Cuisine American

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.
Keyword Gluten Free