Gluten Free Cinnamon Raisin Bread with chewy crust, soft interior, and sweet cinnamon raisins. Whole grain and vegan!

Slices of gluten free cinnamon raisin bread.

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!

Sliced gluten free bread topped with vegan butter.

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.

Yeast blooming for Artisan Gluten Free Bread. — Bloomed yeast

Thickened psyllium husks make a gel-like consistancy and help act as gluten. — Bloomed yeast

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.

Bread in a bowl, doubled in volume, after rising.

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.

Bread dough in a loaf pan before rising.

Bread in a loaf pan after rising, doubled in size.

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!

Sliced gluten free cinnamon raisin bread.

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.