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Is there a better smell in the kitchen than the smell of homemade gluten free cinnamon raisin bread baking? It even makes the bread smile.
A reader recently sent a photo of the gluten free cinnamon raisin bread she had made from my gfJules™ Sandwich Bread Mix and I thought it was such a stroke of brilliance that I needed to figure this out for myself. My kids love, love, love cinnamon raisin bread, so I knew I’d have a hit if I could get the technique just right.
Well, many many loaves later, my house smelled amazing, and I had WAY too many loaves of gluten free cinnamon-raisin bread (French Toast, anyone!?), but I had successfully made this yummy bread both in the oven and in the bread machine.
The directions below include a scratch recipe if you don’t have my gfJules™ Sandwich Bread Mix, but if you do have the mix, it’s even easier! Once you’ve made this bread yourself, you may decide you want even more cinnamon and sugar or raisins … go for it! That’s the beauty of making your own breads — you can make them how YOU like them! I’d love to hear from you if you do try this recipe, did you make any changes and add more mix-ins? Do you prefer it in a bread machine or oven?
However you decide to make this yummy bread, don’t wait any longer — it’s so delicious! You’ll wonder (like I did) where this gluten free cinnamon raisin bread has been all your life!
If not using my bread mix, whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder, cinnamon, sugar and salt.
In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey, liquid of choice (club soda/milk etc.), apple cider vinegar, oil, egg or replacer and vanilla extract. Gradually add the dry ingredient mix in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment (if using my gfJules™ Bread Mix, add cinnamon and sugar in at this point).
Once incorporated, add the yeast granules and raisins; beat well for 1 – 2 more minutes.
Scoop one quarter of the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Sprinkle cinnamon-sugar mixture across the middle of the dough - try not to sprinkle to the edges of the pan. Cut through the cinnamon-sugar mixture with a knife to distribute the layer deeper into the dough (pictured above).
Spread remaining dough on top and smooth with a rubber spatula.
Cover with an oiled piece of wax paper or parchment. Set the pan aside for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off.
Remove the cover from the raised dough and transfer to a preheated convection oven set to 325º F or a preheated static oven set to 350º F. Bake on the lowest oven rack.
Cook for approximately 45-50 minutes, or until the crust is browning nicely and a cake tester or toothpick inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.
Baking bread in a breadmaker is simple. There are 3 steps: liquids first; then dry ingredients; then yeast. Read more tips on breadmakers and gluten free breads in my article on using breadmachines.
Bring all liquids to room temperature before adding to the machine, if possible. Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10 minutes before adding. Whisk together dry ingredients and add on top of liquids in the pan. Make a small well with your finger in the center of the dry ingredients and pour in the yeast.
Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting). Close the lid to the breadmaker and let it do the rest!
You may want to check on the dough during the mix cycle to make sure the flour around the edges is incorporated. If it has not been mixed well, use a rubber spatula to help the edges and corners of the pan mix more thoroughly. Five minutes prior to the end of the mixing cycle, sprinkle the cinnamon-sugar mixture and raisins into the pan so that they will be mixed into the bread by the paddle. There will not be a line of cinnamon-sugar through the bread when using a bread machine, but it will taste of cinnamon bread, nonetheless. (See the photo of the bread with bread machine, above, for a look at this bread from a bread machine).
Once the bake cycle is complete, test the temperature of the interior of the loaf before removing from the pan with a bread baking thermometer – it should have reached approximately 205-210º F. If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle of 5-10 minutes, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.