Gluten Free Cinnamon Raisin Bread Recipe for Bread Machine or Oven

I never met a person who didn’t enjoy this bread, whether they were on a gluten-eating diet or gluten-free. You can use this bread for toast, French toast, or sandwiches with turkey and cream cheese, or grilled cheese. It’s simply delicious.

Using my Breadman BK1050S bread maker, which has a Gluten Free setting, I turned one of my best bread recipes into this amazing gluten free raisin bread recipe. The cinnamon is strong enough to notice and enjoy. The bread texture was thought to contain gluten by my father. My gluten-eating husband, the raisin bread lover in the family, was begging for more. Of course, I made a second loaf. It’s so easy to do in a bread maker. Enjoy this recipe!

If you prefer to use rice flour and make it in the oven, see my Gluten Free Cinnamon Bread Recipe for the Oven.

UPDATE: The recipe below may be mixed by hand or in a stand mixer and baked in the oven, if desired. For directions, look for them in my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.

Gluten Free Cinnamon Raisin Bread for Bread Machine


Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 3 hours, 5 minutes

Yield: Makes 1 loaf/11 – 13 slices

Gluten Free Cinnamon Raisin Bread for Bread Machine

An amazing gluten free cinnamon raisin bread recipe that toasts well, is wonderful as a sandwich bread, and even makes great french toast.


  • 2/3 cup raisins
  • 1 teaspoon potato starch
  • 1 cup + 1 tablespoon water, plus more for soaking
  • 3 large eggs, at room temperature
  • 1/4 cup light extra-virgin olive oil
  • 3 tablespoons non-fat instant dry milk (optional)
  • 1 teaspoon gluten-free apple cider vinegar
  • 2 tablespoons honey
  • 3/4 teaspoon salt
  • 1-1/2 cups gluten-free oat flour
  • 1-1/8 cups potato starch
  • 1/2 cup cornstarch
  • 1 tablespoon xanthan gum
  • 2-1/4 teaspoons instant dry yeast
  • 1 to 1-1/2 teaspoons ground cinnamon
  • 2 tablespoons slightly cooled, melted butter, plus more for pan (optional)
  • 3 tablespoons brown sugar, plus more for pan (optional)
  • 1-1/2 teaspoons ground cinnamon (optional)


    To Make in a Bread Machine:
  1. Add the raisins to a cup and add enough water to cover. Microwave for 30 seconds and allow to soak for 5 minutes. Drain and discard water. Place raisins on two paper towels to drain. Pat dry with another paper towel and transfer to a small bowl until thoroughly dry. Once completely dry, toss with one teaspoon of potato starch; set aside.
  2. Remove pan from bread machine. Be sure the paddle is attached.
  3. Add 1 cup plus 1 tablespoon water, eggs, oil, non-fat instant dry milk, vinegar, honey, and salt; set aside.
  4. In a separate bowl, whisk together oat flour, potato starch, cornstarch, xanthan gum, yeast, and cinnamon. Distribute this dry mixture over the liquid ingredients in the bread pan.
  5. Add the pan to the machine, snap into place, and plug machine into an outlet.
  6. Add the raisins to the extras bin. If your machine does not have a bin, add them in now.
  7. Bake according to your machine’s instructions. On a Breadman® with a gluten-free setting, choose the Gluten-Free setting, number 10. Then press the "Start" button.
  8. After 5 minutes of mixing, scrape any dry flour on the sides and bottom of the pan using a rubber or silicone spatula; incorporate it into the dough.
  9. Once the mixing cycle stops, remove the paddle to prevent a large hole in the bottom of your bread. Drop some water on the top of the dough and even it out using a clean rubber/silicone spatula.
  10. Once mixing is complete, if you desire to create sweet cinnamon swirls, combine the optional ingredients (butter, brown sugar, and cinnamon). Fold the mixture into the dough. (A Danish dough whisk works well for this step; or spread the dough out onto potato starch-dusted plastic wrap; spread mixture on top; and roll into a loaf, similar to cinnamon rolls. Return dough to bread machine for rising and baking.)
  11. Once the machine beeps, signaling it is done baking, remove the pan from the machine. Turn the bread onto a wire rack. If you’ve left the paddle in the machine, twist it from the bottom of the pan and gently allow the bread to fall out. Allow to rise and bake.
  12. Once baked, allow the bread to cool l for 2 hours.
  13. Slice the bread using an electric slicer, electric knife, or serrated knife. Freeze unused slices immediately. To reheat, microwave on low.
  14. To Make in the Oven:
  15. Oil a 9 x 5-inch loaf pan; set aside.
  16. To make this bread in the oven, follow the above steps 1, 3, and 4, except place the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 8 minutes. Then fold in the raisins, using the paddle attachment.
  17. While the mixer runs, preheat oven to 170 - 200°F, lowest possible temperature.
  18. If creating cinnamon swirls, generously dust a 9 x 12-inch piece of plastic wrap with potato starch. Distribute dough evenly.
  19. Melt butter, brown sugar, and cinnamon in microwave, allow to cool in freezer for about 4 minutes. Distribute evenly on top of dough. Roll it up like a cinnamon roll by pulling up the plastic wrap allowing the dough to naturally roll. Transfer to the prepare loaf pan and turn off the oven. Leave door open and allow bread to rise for about 50 minutes or until the dough reaches about 1/2 inch over the rim of the pan.
  20. Remove from oven and preheat to 325°F. The dough will continue to rise to about 1 inch over the rim. Bake on center shelf of oven for about 1 hour and 20 minutes.
  21. Continue with the above steps 12 and 13.


Dusting raisins with potato starch helps the dough to stick to them versus sinking to the bottom of the bread.

To Mix by Hand: If you do not own a bread machine, combine the dry and wet ingredients separately by hand and then stir them together until well combined. Add to a greased 9 x 5 loaf pan and allow to rise until well over the pan, about 1 hour at 80 degrees F. Then bake in a preheated 350 degree F oven for about 1 hour.

20 Replies to “Gluten Free Cinnamon Raisin Bread Recipe for Bread Machine or Oven”

  1. I am allergic to white potatoes. Is there a substitute? I am also allergic to oats, but I see you can use sorghum flour as an alternative.

    Thank you!

    1. Yes,

      When I use sorghum in place of oat flour, I use the following replacement example:
      2/3 cup sorghum flour replaces 3/4 cup oat flour . If you’re using weights, use equal weights.


  2. I have made this raisin bread 3 times now in a breadmaker on a GF setting, and it comes out perfect every single time. Delicious! Thank you very much for the wonderful recipe!

    GF setting for my breadmaker:
    15 mins kneading/mixing
    60 mins rise
    60 mins bake

  3. Here are the weights that i have measured today ( too early to see results):
    raisins: 85g
    1 cup + 1tbsp water = 250g
    3 large eggs = 159g (shelled of course)
    1/4cup canola oil = 53g
    3 tbsp non-fat instant dry milk = 19g
    2 tbsp honey = 44g ( but i would rather use plain sugar, but honey adds glucose)
    1 1/2cup oat flour = 144g
    1 1/8cup potato starch = 185g
    1/2 cup corn starch = 61g
    Maybe these will be of help for someone ( hopefully no error nor typo ).

  4. Hi Carla! First I want to thank you for this great bread recipe. That said, mine came out a bit dry. I think it may be advantageous to have the dry ingredients by weight also. I have been making gf breads for a while now and most fb groups I belong to have recipe ingredients in grams. Less chance for inconsistencies. Would you be able to supply the weights for this recipe? Thanks in advance!

  5. Anything I could use instead of the potato starch? Maybe oat fiber? Or a protein powder? Trying to not use potatoes. They are harsh on glucose levels. But I love oat flour.

  6. I made it today and it was like a batter texture that was not able to fold it at all. what possibly could have been the reason?

  7. Oh my this looks delicious!! Would you have any suggestions of what type of flour I could substitute for the oat flour? Allergic to oats unfortunately. Thank you for your time :)

    1. Sandra,

      Sorghum flour is the closest to oat flour. However, it crumbles more. Try adding about1/8 teaspoon more ca than gum and increase if needed next time. Another alternative is to add about two tablespoons butter to the liquid ingredients.

      I hope this helps.


  8. I have to say this was awesome.. This was so close to a real slice of wheat filled bread without the heavy starchy cruddy taste of store bought!! I might have shed a tear or two at how great this was…. Awesome recipe thank you so much! Keep them coming!

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