My husband requested that I make him a gluten free cinnamon raisin bread. Having already created a cranberry cinnamon raisin oat bread, I thought I would use a different flour this time. In an attempt to make a more economical bread, I used the typical starches and white and brown rice flours. I really like this bread knowing it is sweetened only with molasses, and includes a little flax seed meal, as well. This bread is soft, much like a gluten-free sandwich bread, however, if you wish a lighter gluten-free cinnamon raisin bread, I would suggest using more tapioca flour than potato flour. This is what I am going to experiement with next. Enjoy!
For those who do not like to bake, Rudi’s makes a gluten-free cinnamon raisin bread that isn’t filled with chemicals.
A wonderful gluten free cinnamon raisin bread made from the same basic recipe used for gluten free sandwich bread. Just delish!
Ingredients:
- 1 cup water, heated to 110°F
- 2 1/2 Tablespoons brown sugar (or 2 Tablespoons blue agave) (or 2 1/2 Tablespoons dark unsulphured molasses)
- 1 packet (2 1/4 teaspoons) gluten free instant dry yeast (SAF brand is gluten free.)
- 3 extra large egg whites, at room temperature (or 4 large egg whites) (or 3 Tablespoons Gluten-free Egg White Powder + 6 Tablespoons filtered water)
- 1 cup potato starch
- 1/2 cup tapioca flour/starch
- 3/4 cup brown rice flour
- 1/2 cup white rice flour
- 1/4 cup flax seed meal
- 1 1/2 teaspoons xanthan gum*
- 1 teaspoon guar gum
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons sea salt
- 2 teaspoons gluten-free apple cider vinegar
- 1/4 cup extra virgin olive oil, grape seed oil or oil of your choice
- 1/2 - 3/4 cup raisins, depending upon taste (I used in between.)
- spray oil or oil for pan
Instructions:
- Grease a 9×5? loaf pan.
- Preheat oven to a maximum of 200°F, (I do 170°F.)
- Mix water with sugar/agave/molasses and yeast in a cup and set aside until foamy on the top, at least 5 minutes.
- Beat the egg whites at high speed in a large mixing bowl, not quite reaching soft peaks, but close.
- In a separate bowl, whisk together the dry ingredients and set aside.
- Add oil, vinegar and yeast mixture to egg whites and beat on low until blended, about 30 seconds.
- Add dry ingredients all at once and beat on low until all flour is wet and then beat on high for 1 minute.
- Using your mixer's dough hook or paddle tool, fold in raisins.
- Add dough batter to prepared pan.
- Add water to almost fill a cup. Dip a rubber spatula into the water about 5 times as you distribute the dough and smooth out the top.
- Shut oven off; and place pan on the center rack. Close oven door and allow to rise until dough is about an inch or more over the top of the pan, about 40 minutes.
- Remove pan from oven. Preheat oven to 375°F.
- Place the pan on the center of the rack in the center of the oven and bake for 37-40 minutes or until dough reaches 204-207°F.
- Set on a cooling rack for a few minutes until you can touch it comfortably. Remove bread and allow to completely cool on rack. Do this as soon as possible or the steam will make the bottom and sides of the bread soggy.
- Slice with an electric slicer, electric knife or serrated knife.
Tips
* If on a corn-free diet, use corn-free xanthan gum or substitute with more guar gum.
- If you like this gluten free cinnamon raisin bread recipe, check out the other gluten-free bread recipes at http://glutenfreerecipebox.com/category/recipes/bread
Wow, Carla, you really made a winner this time!! Just got this out of the oven, it’s scrumptious! I used psyllium husk powder instead of the gums, but otherwise followed the recipe (with, of course, my hand mixer since I don’t have a stand mixer). I had a little issue getting it out of the glass loaf pan (don’t use non-stick, have yet to invest in stainless steel loaf pans) but thanks to the coconut oil, it did eventually come out WHOLE!! YAY! One question: It’s GF bread, which usually tastes less than happy the next day… so how can I store it to make it stay yummy as long as possible?
Are there any high altitude adjustments? I live in Denver, CO, and my breads don’t turn out right if I don’t adjust for high altitude. Thanks so much!
Can you omit the flax? Do you need to replace it with anything? I have digestive issues and can’t tolerate seeds. Thanks!
Nancy,
You should be able to omit the flax, but it may lose some of its structure.
Carla
Thank you very much for amazing cinnamon raisin bread! My son loves it and so do I and its so easy to make! I didn’t have guar gum so I skipped it and it still worked out perfect and I used the agave nectar. I am new to gluten free what does the guar gum do? I know the xanthan gum keeps it from sticking together but I don’t know what the guar gum does? thank you again
Lenka,
I am glad to hear that you both enjoyed this recipe.
Guar gum does the same thing xanthan gum does. They both help the ingredients stick together. Without them the bread would crumble when sliced. Next time, just substitute the guar gum for additional xanthan gum.
Thanks,
Carla
Mine only rose a little before baking and almost not at all during baking …and when I added the dry ingredients to the egg whjte mix the dough was so stiff and tough my mixer wouldn’t mix it. The yeast did proof so not sure what went wrong.
Hi Frank,
The dough should be pretty soft. Perhaps this video using an old recipe of mine will assist you and provide you with an example of how the dough should turn out: http://glutenfreerecipebox.com/gluten-free-bread-recipe-oat-sorghum/. Most my bread dough recipes are very similar in texture.
The one thing you should be sure to do is when measuring the dry ingredients is to use dry measuring cups. You know, those individual ones for 1 cup, 1/2 cup, 1/4 cup, etc. Then be sure to spoon the dry ingredients into the cups. When you scoop dry ingredients, you compact them, creating up to 20% more in volume.
I hope this helps.
Carla
Love the recipe. Super simple to follow. Only question, will these make rolls? Do I have to let them sit in a oiled bowl and scoop them out or do I have to use a pan to let them rise? Thanks so much! :D
Hi Angela,
I suggest using a muffin pan to make rolls and follow the same instructions as you would make bread.
Enjoy!
Carla
We made it. It rocked!!!
So I had to use quick rise yeast cause that’s all I had. I used it the same way as in the recipe and had to sub cornstarch for tapioca starch. I really hope it works. I hate yeast. I can never get it to rise properly. Hoping this works!
Hi M Law,
Active yeast will work, however, it will take longer to rise. For tips on using yeast in gluten free bread baking and more, download my free ebook, “Gluten Free Bread Baking Defined” at http://glutenfreerecipebox.com/gluten-free-ebooks/gluten-free-bread-baking/.
Carla
what would be the difference in this recipie if i used honey and craisins instead of molasses and raisins,i don’t have the molasses and i am allergic to the grapes(raisins,and all of the cane fruits) breakout in eczema on hands and arms where ever it touches.
Hi Lisa,
Substituting honey for molasses works out about the same. The taste will change only.
Enjoy!
Carla