Who doesn’t love the smell of bread baking in the house? When it is a gluten free bread, the smell is just as delicious as if it was a wheat bread…and the taste! Well, raisin bread was always one of my favorites! This one marries raisins and cinnamon to give you the fragrant aroma of cinnamon and bread baking. It doesn’t get better than this, except for maybe cinnamon buns!
Gluten Free Cinnamon Raisin Bread
by Kaelie Ann Huculak Belanger
Makes a 2 pound loaf
Kaelie has made this is in a bread maker and the instructions are for a Cusinart convection bread maker CBK-200C. *All bread makers have different requirements for amounts, so you might need to modify this according to the needs of your bread maker.
1 3/4 cups Lowfat milk or milk substitute (almond breeze, rice dream, coconut milk etc) room temp 80-90f
3 tbsp vegetable oil, can be either olive, coconut oil, safflower, etc
2 large eggs at room temperature (for food safety and to bring the eggs up to temperature quickly, you can place them in a bowl of hot water for 5 minutes and no longer than 10 minutes)
3 tbsp liquid honey or sugar
1 tsp cider vinegar (this acidity is necessary in gluten free breads, you can substitute lemon juice or white vinegar)
1 1/2 tsp sea salt (or iodized)
4 cups of all purpose gluten free flour mix (please note this mix has xanthan gum in it…if you substitute other gluten free grains, you will need to add xanthan gum)
1 1/2 tbsp of cinnamon
3/4 tsp of gelatine (this is optional)
2 1/4 tsp instant yeast (Fleischmann’s or another instant yeast that is gluten free, it does not need to be bread machine yeast)
1 cup of washed raisins (your choice)
Add the milk, eggs, oil, vinegar and honey to the bread pan fitted with the kneading paddle. A great tip is to mix the dry ingredients in a bowl or a ziploc bag because often the gluten free ingredients get lumpy. Add the mixed dry ingredients to the bread pan and make a small indentation in the top of the dry ing with thumb or spoon (not to deep).
- Place yeast in your indent.
- Place the bread pan in your cuisinart.
- Press menu and select your gluten free option.
- Press crust and select desired crust to taste (light, medium or dark). I chose Medium.
- Press loaf and select 2 pounds.
- Press start to get your bread started.
During kneading, scrape the sides of your bread (using a rubber spatula) pan to get any ingredients sticking on the side.
Once the bread is completely kneaded, if your bread machine has an “add” cycle, this is when you put the raisins on top of the mixed dough.
When cycle is complete after approximately 2 hours and 44 minutes, remove bread from machine and immediately slide it out of the pan onto your cooling rack to prevent sweating or soggy bread.
Allow to cool then cut and enjoy this heavenly bread. Thanks to Kaelie for providing this recipe to expand our gluten free bread choices! *Please note that Kaelie has modified this from her Savory 3 Cheese Gluten Free Bread recipe. It is amazing the things you can do with a bit of creativity, isn’t it?
Tell me…what is your biggest challenge in following a gluten free diet?
Sherie
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Hello Sherie,
I just wanted to tell you thank you so much for a truly fantastic recipe!
xoxo
You’re very welcome!
Sherie recently posted..Just Released: Easy Gluten Free Muffins and More