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Gluten Free Cinnamon Raisin Bread

  • Author: Carole Jones
  • Yield: 1 loaf 1x


  • 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


  • 1/2 C powdered sugar
  • 4 tsp ground cinnamon
  • 1/2 tsp salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • 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

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