Gluten-Free Cinnamon-Raisin Bread
Fluffy, delicious, dairy-free, and EASY to make
I’m really excited to share this Gluten-free cinnamon-raisin bread recipe with you.
I absolutely love a good slice of cinnamon-raisin bread, toasted, and slathered with grass-fed butter.
The cost of a tiny loaf of gluten-free cinnamon-raisin bread in the stores is absurd, though. Seriously. I can’t find it for less than $4.99, and it’s the littlest loaf you’ve ever seen.
Sure, delicious, but…disappointing when it lasts for one meal (or snack) in a family of five.
A sweet friend of mine suggested making gluten-free cinnamon-raisin bread to me, and I just couldn’t shake it until I gave it a go. I can’t tell you how glad I am I immediately jumped into experimenting. The FIRST experiment WORKED! When does that ever happen?!
This bread turned out so fluffy, cinnamon-y, and with that perfect hint of sweetness.
And I can make this bread for a little over $1.60 a loaf (I’ll take that over $4.99 ANY day, man!).
All I did was take the regular gluten-free bread recipe I already make and tweaked it slightly. To get the swirl effect, I layered the bread dough and the cinnamon-sugar mixture.
(Disclaimer: This post contains affiliate links. I may earn a small commission if you make a purchase, but you will not be charged a penny extra! And mama, I never recommend products I don’t love or believe in. I so appreciate your support)
A Note on Flour:
I have not tried this recipe with store bought gluten-free flours. I’ve only used this homemade blend, so I can’t vouch for all flour types. Any rice flour based flour should work great, though. Personally, I stay away from anything with garbanzo bean flour in it because I think it tastes off. But some people love it…that could be you!
Here are the links to my main “kitchen tools,” if you’re interested! These are my recommendations based on my own personal experience and what I actually use, for those who want to know. But use what you’ve got and what you want. For reals.
So just like with the regular bread recipe, here are some things to note before getting started:
- This gluten-free bread relies on xanthan gum to bind it together and add chewiness. (Note: I have only tried this recipe with xanthan gum, but it should work just fine with psyllium husk or guar gum. If you try it, let me know how it turns out!). To really help the gum do its job, you need to beat the “dough” for 3 minutes. This is an important step to not skip.
- This bread “dough”” is much more like muffin batter in consistency. Gluten-free bread is not harder to make than regular bread, it’s just different! Think batter, not kneadable dough.
- If you plan on freezing the bread, it’s best to wait until it cools, slice it, and then put it in the freezer. This bread does mold more quickly than regular bread if it’s left at room temperature. It is best stored in the fridge or the freezer after 2-3 days. It has always reheated beautifully for me.
Now get to baking this so you can eat it asap!
For the visual learners out there (hey-o!) this is the layering I did to get the faux “swirls”
Need more gluten-free and dairy-free recipes to try? Click over to these other posts
Want to know how we eat healthy and gluten-free with a family of five on a budget? Check out this post: