Gluten Free Cinnamon Raisin Bread

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.

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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.

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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.

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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:

• Artisan Bread
• Olive Bread
• Cinnamon Rolls
• Italian Herb Breadsticks
• Garlic Knots
• Pizza Dough

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