Gluten Free Cinnamon Raisin Bread with chewy crust, soft interior, and sweet cinnamon raisins. Whole grain and vegan!
Gluten free Cinnamon Raisin bread is a favorite spinoff from my Artisan Gluten Free Bread recipe. It has the same richly browned chewy crust, soft and fluffy interior, but this loaf is sweeter with juicy raisins and warm cinnamon!
It's perfect for toast and for snacking by the generously buttered slice.
Reasons to love this recipe:
- Tastes just like an artisan cinnamon raisin loaf - without the gluten!
- It's vegan, made with whole grains, and can be naturally sweetened.
- Requires just 8 ingredients and doesn't need any fancy baking equipment!
Ingredients you'll need:
- Sorghum flour - make sure all flours are certified gluten free!
- Brown rice flour
- Oat flour
- Quinoa flour
- Warm water - between 105 and 110 degreed fahrenheit. I like to use this digital thermometer to make sure I get the temperature right.
- Organic cane sugar - or granulated sugar, or coconut sugar. Note that coconut sugar makes the loaf darker and slightly less sweet.
- Active dry yeast - I buy it in bulk and store it in my freezer
- Psyllium husks - in their whole form, not powder. They give the bread an incredible texture and chew.
- Raisins - or currants for a fun twist!
How to make gluten free bread:
Mix the dry ingredients: I usually mix them together right in my stand mixer.
Bloom the yeast: Then, stir together the warm water, yeast, and sugar. Set this aside for 10 minutes. The yeast should get nice and frothy. The froth lets you know the yeast is active and ready to go. If your yeast doesn't froth after 10 minutes. Try one more time and make sure the water temperature is correct. If it still doesn't froth, your yeast has expired. You'll need to get a fresh batch before making this recipe.
Gel the psyllium husks: Stir in the psyllium husks and set aside for another 5. They will thicken and create a gel-like consistancy.
Bloomed yeast Gelled psyllium
Mix and rise #1: Add the wet ingredients into the dry and mix on medium speed until combined. Add in the raisins and mix until they are evenly distributed into the dough. Shape the dough into a ball, place in an oiled bowl, cover with a tea towel, and let rise for 1 hour.
Preheat the oven: Preheat the oven to 425 degrees. Preheating now gives the oven plenty of time to come to up the correct temperature and regulate.
Rise #2: Once risen, form the dough into a log and place in an oiled loaf pan or bread loaf baker. Cover with a tea towel and let rise for another 45-60 minutes.
Bake: Once risen, place the bread into the oven and bake for 55-65 minutes. Let cool in the pan for 10 minutes. Loosen the sides with a butter knife and invert the pan to remove the bread. Cool completely on a wire rack. Slice and enjoy!
Storage?
Store leftover bread in the counter in a linen bread bag for 3-4 days. You can also store it cut side down on a cutting board for 2-3 days.
For longer storage, slice and freeze for up to 3 months. Toast slices from frozen.
Is this bread vegan?
As written this bread recipe is vegan! The psyllium husks replace the need for any eggs.
More gluten free bread tips!
Check out this Artisan Gluten Free Bread Post! It is PACKED with information and can answer all your questions from psyllium husks to baking without a stand mixer, to achieving the best crust.
More gluten free bread recipes:
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Gluten Free Cinnamon Raisin Bread
- Prep Time: 10 minutes
- Rise Time: 120 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours
- Yield: 1 loaf 1x
- Category: Side
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gluten Free Cinnamon Raisin Bread with chewy crust, soft interior, and sweet cinnamon raisins. Whole grain and vegan!
Ingredients
Dry Ingredients:
- 125 grams (1 cup) gluten free brown rice flour
- 130 grams (1 cup) gluten free sorghum flour
- 90 grams (1 cup) gluten-free oat flour
- 75 grams (½ cup) gluten free quinoa flour
- 6 grams (1 teaspoon) sea salt
- 2 grams (1 teaspoon) cinnamon
- 80 grams (½ cups) raisins
Wet Ingredients:
- 2 ½ cups warm water, between 105 and 110 degrees
- 10 grams (1 tablespoon) active dry yeast
- 90 grams (½ cup) sugar
- 30 grams (½ cup) whole psyllium husks
Instructions
- Whisk together all of the dry ingredients, except the raisins, in the bowl of a stand mixer. Fit the mixer with the paddle attachment.
- In a bowl, whisk together the water, yeast, and sugar. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)
- Whisk in the psyllium husks, making sure there are no clumps. Allow this mixture to sit for 5 minutes, until thick.
- Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose, sticky, ball. Add in the raisins and mix on low until the raisins are evenly distributed into the dough.
- Remove the dough from the mixer and form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.
- Cover with a towel and let rise in a warm place with an even temperature for 60-75 minutes. The dough should double in size. Increase rise time if needed.
- While rising, oil and flour a loaf pan. Set aside.
- Once the dough has risen, form the dough into a log, roughly the size of your loaf pan, by tucking the edges underneath. Place in the loaf pan, seam side down, and let rise for 45-60 minutes, or until the dough has doubled in size.
- Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaf.
- After the second rise, place the bread into the oven and bake for 50-60 minutes until golden.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Loosen the bread by running a bread knife along the edges. Invert the pan to remove the bread. Cool on a wire rack before slicing and serving.
Notes
Mixer: If you don’t have a stand mixer, you can still make this recipe. Whisk the dry ingredients together in a large bowl. When you add in the liquid, stir it together with your hands, kneading as necessary to fully incorporate all the flour into the dough.
Rise: I usually let my bread rise next to the preheated oven - perfectly warm!
Nutrition
- Serving Size: 1 slice
- Calories: 182
- Sugar: 12
- Sodium: 199
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 40
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: whole grain, cinnamon, raisin, vegan, vegetarian, oat, sorghum, brown rice, quinoa, psyllium,
Gee this looks so good, and egg free ! What size pan did you use? How many slices do you cut for your nutrition evaluation?
Hi Patricia! Use a standard loaf pan (they actually vary in size but anything around an 8x4 or 9x5 will do!). Nutrition info is based on 12 slices. Happy baking!