Over the past few weeks, I have shared with you the two recipes that changed my attitude about gluten-free baking completely. After so many nasty results with very expensive ingredients, I was ready to give up all together but then tried my Amazing Gluten-Free Chocolate Chip Cookies and the Best Gluten-Free Flour Blend. I am once again a happy consumer of baked goods 🙂
Using the above mentioned flour blend, I present to you the most remarkable Gluten-Free Cinnamon Raisin Bread. GF bread is a really, really, really hard item to make taste anything like its gluten loaded cousin since it is that dreaded gluten that gives bread amazing chew and texture. However, my best friends at America’s Test Kitchen created the most amazing GF recipes that make me so happy and not feel deprived or sad anymore. They are my heros! I can’t recommend their Gluten Free cookbook enough.
If you don’t have powdered psyllium husk on hand (and I highly doubt you do) please don’t be tempted to skip this crucial ingredient. Remember that chew and texture I was talking about? The psyllium husk is the magic ingredient that gives gluten free bread just that! Also, if you have a bigger loaf pan than 8.5 x 4.5, your bread will turn out a little shorter than mine did, but no worries, because it will still be a rockstar result 🙂
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Gluten Free Cinnamon Raisin Bread
- Yield: 1 loaf 1x
Ingredients
- 2 C warm water
- 2 large eggs
- 2 Tb butter, melted
- 3 C plus 2 Tb gluten free flour blend (click here for the best recipe)
- 1 1/3 C oat flour (or just process some whole oats into flour)
- 1/2 C dry milk powder
- 3 Tb powdered psyllium husk
- 1/4 C sugar
- 1 package yeast
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1 C raisins
Filling
- 1/2 C powdered sugar
- 4 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Attach the paddle to your mixer and mix together the water, eggs and butter. Add all the dry ingredients, except for the raisins. Mix on medium speed for about 6 minutes, stopping once to scrape down the bowl. The dough will be very sticky and look more like cookie dough than bread dough. Add the raisins and mix to combine.
- Spray a sheet of parchment paper with nonstick spray. Place half of the dough onto the parchment paper and using wet hands, pat the dough into a 8 x 11 inch rectangle. In a small bowl, mix together the powdered sugar, cinnamon and salt for the filling then sprinkle half of it over the surface of the flattened dough. Lightly spray the dough with some water to moisten the sugar a little bit.
- With the shorter side of the dough towards you, use the parchment to help you roll up the flattened dough into a log, pinching the seam closed once it is rolled together. Place the log, seam side up, into a greased 8.5 x 4.5 inch loaf pan. Repeat the same process with the other half of the dough and filling, but being sure to place the seam side down when you place the second log on top of the first log in the pan. Spray the top of the loaf with some water and smooth out the surface if it is rough.
- Using a long piece of aluminum foil, long enough to wrap around the outside of your loaf pan, fold it over on itself, lengthwise, two times. Tightly wrap the top lip of your loaf pan with this aluminum foil extension and secure it with staples. This bread is very soft and will need the extra support from this foil band as it rises and bakes above the edge of the loaf pan. Loosely cover with plastic wrap and allow it to rise for 1 hour.
- Preheat oven to 350 degrees and bake in the center rack until the top is golden brown, the crust is firm and the loaf sounds hallow when tapped, about 1 hour 15 minutes. Let bread cool in the pan for about 10 minutes before removing it from the loaf pan and cooling completely on a wire rack, about two hours.
Nutrition
- Serving Size: 1/8th
- Calories: 466
- Sugar: 26g
- Sodium: 772mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 54mg
Liz@Virtually Homemade says
Wow! That bread looks absolutely amazing. There’s hope for us GF gals 🙂
Carole says
Liz – I had another slice with breakfast this morning. It was a week old and a bit crumbly, but I toasted it and it was delicious still! -Carole
Chelsie says
can you omit the psyllium husk? or is needed in the recipe?
Carole says
Chelsie – Do not omit the psyllium husk!! As my post describes, that special ingredient is what gives this bread it’s chew and texture -Carole
leona kadir says
i put all the mixture into the loaf tin and smoothed it down rather than rolling it up. rose beautifully. cooked it for 1hr 30 mins. would have been ok with the extra 10 tho. its amazing. like normal bread!
Carole says
Gluten Free bread is not easy to conquer so I’m glad you gave it a try Leona!
Yolanda says
Can I omit the powdered milk? I can’t have dairy
Or is there any subs? Maybe doubling the psyllium husk?
Carole says
How about a dairy substitute of some type like lactose free milk or almond milk? Use that instead of the water.
Heather says
Hi! So if I use almond milk instead of the water, do I still need the powdered milk? If so, do I use extra almond milk to make up for the missing ingredient?
Carole says
Hey Heather! You could certainly try that substitution but having never used it for this recipe, I can’t guarantee the results. Bread recipes use powdered milk so you don’t have to scald the milk before using it in the recipe. Let me know how it turns out!
Marie says
Are you using a dough hook or a standard beater to mix the ingredients? I used my kitchen aid mixer with the standard beater, also I only have regular 9X5 loaf pans and my bread didn’t get much of a vertical rise in the hour stated before baking (did expand out in the pan). Also I am not needing the foil collar. I’m wondering if I did not mix it correctly (dough hook vs. beater) or if it’s the pan size. Still baking in oven as I send this. Any way to add an internal temp for those of us who are novice bread makers? Thank you.
Carole says
Hi Marie. Yes, I used my dough hook. Gluten free baking is so much more touchy than standard baking so be patient with it.
Kristi says
This was seriously the BEST cinnamon raisin bread I have EVER tasted…gluten free or not! THANK YOU FOR THIS!!!
★★★★★
Carole says
Awesome! Glad you loved it Kristi!
Rachel says
I did not have the oat flour nor did a friend of mine who got great results using sorghum flour. We both use Better Batter flour and she said hers rose alot. Mine did not. I have the bigger kitchen aid and used the dough hook and set the speed at 3 for 6 mins. Is it possible to under knead gf bread? I’m new to gf. This is the second batch I’ve made. My bread doesn’t look anywhere near like your pic. Hellllppp plz. 🙂
Carole says
Hi Rachel! I would try it with the oat flour as written. If not, give it a lot more time to rise. Gluten free baking isn’t going to be a light and fluffy as regular bread is.
Sally says
Hi Rachel, I bought gluten free flour that is 1:1 (in Canada). I don’t know if it has xanthan gum in it or not. Should I add it anyway? Also what can I substitute for oat flour? I’m experimenting for my 87 year old father. He has just gone GF in the last year due to skin issues. He can’t have oatmeal either. I’m trying to open up his GF world — he has moved from rice bread to rye bread, and tried a few GF cookies, so things are improving.
Carole says
hi Sally! You need the xanthin gum. It isn’t added to gf flour. As far as the oat flour, just use another grain he can have. Good luck!
Howgeekis says
With swirls of cinnamon and plump raisins, this gluten free cinnamon raisin bread is the perfect light breakfast. Toasted and slathered with butter, how could it possibly be gluten free?
★★★★★