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–+ large loaf

Gluten Free Cinnamon Raisin Bread Recipe

It's hard to beat fresh baked yeast bread, but gluten free cinnamon raisin bread is probably it! The aroma, the sweet taste, the soft crumb ... no need for butter or anything else (unless you want it) -- the delicious bread is amazing on its own!
4.14 from 45 votes
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Course: Homemade Gluten Free Breads
Cuisine: Bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 1 large loaf
Calories: 97kcal
Author: Jules Shepard

Equipment

  • gfJules Gluten Free Bread Mix
  • gfJules Gluten Free All Purpose Flour

Ingredients
  

Dry Ingredients

  • 1 gfJules® Gluten Free Bread Mix

OR FROM SCRATCH

  • 3 cups gfJules® All Purpose Gluten-Free Flour
  • 1/4 cup flax seed meal (or gfJules Gluten Free Multigrain Baking Flour
  • 1/4 cup dry milk powder dairy or non-dairy (e.g. Coconut Milk Powder)
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. sea salt

WET INGREDIENTS

  • 2 Tbs.* maple syrup OR honey, agave nectar, or coconut palm nectar (*if using gfJules Bread Mix, use 4 Tbs. syrup/honey ingredient)
  • 1 1/4 cup room temperature liquid: EITHER sparkling water club soda, ginger ale or gluten free beer, or milk (not skim)
  • 1 tsp. apple cider vinegar optional with Bread Mix
  • 1/4 cup extra virgin olive oil
  • 2 large eggs OR for vegan use 1/2 cup aquafaba OR 2 Tbs. flax seed meal steeped for 5 minutes in 8 Tbs. hot water
  • 1 tsp. pure vanilla extract
  • 1 Tbs. rapid rise or bread machine yeast gluten-free (like Red Star Quick Rise®
  • 1/2 cup raisins

Cinnamon-Sugar Mixture

  • 3 Tbs. brown sugar or coconut palm sugar
  • 1 Tbs. cinnamon

Instructions

Oven Directions:

  • If not using gfJules Bread Mix, whisk these dry ingredients together in a large bowl: GF flours, milk powder, baking soda, baking powder 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.
  • 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 recipe card).
  • 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 55 minutes, or until the crust is browning nicely and a toothpick inserted into the center of the loaf comes out clean (internal temperature should reach 205º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.

Gluten Free Bread Machine Directions:

  • Baking bread in a bread maker 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! (See my Gluten Free Bread Machine Reviews for more Info)
  • 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.
  • Approximately five minutes prior to the end of the mixing cycle, a buzzer should sound on your machine, signaling that it is time to add any mix-ins like raisins.
  • Sprinkle the raisins into the pan at this time. Each bread machine's cycle is slightly different, but you'll want to add the cinnamon-sugar mixture at the tail end of this add-in cycle. The paddle will integrate this mixture into the bread, but the idea is that if it's added at the "last minute," it shouldn't mix it entirely into the bread, but leave a thread of cinnamon-sugar instead.
  • (See the video for exact instructions for how to add cinnamon-sugar to get the best marbled look using 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 200-205º 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.

Video

Nutrition Facts
Gluten Free Cinnamon Raisin Bread Recipe
Serving Size
 
1
Amount per Serving
Calories
97
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Cholesterol
 
16
mg
5
%
Sodium
 
199
mg
9
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.