Gluten Free Cinnamon Raisin Bread Machine Recipe

Bread machine recipes just met their match… Thick slices of this gluten free cinnamon raisin bread, bursting with plump, juicy raisins are the ultimate treat for mornings, lunches and every minute in between.

Breads like this cinnamon raisin, this rice flour bread and this cheese bread have 1 thing in common (besides being delicious gluten free breads!), they’re all made entirely in the bread machine. From the mixing to the rising to the baking – this handy kitchen tool does most of the heavy lifting for you. And if you’re using a tried and true recipe, it will turn out predictably wonderful, each and every time. (Looking to make it without a bread machine? Keep reading, I offer instructions for that too!)

When homemade bread is calling your name but you want something simple to make, reach for this gluten free cinnamon raisin bread recipe. Just mix the ingredients, add them to the bread machine and push start. These thick slices will be ready in no time!

Bread machines make bread-making so much easier. But the whole idea behind a push and bake method of making bread, especially gluten free bread almost seems too good to be true. Can a machine actually make tasty bread, even difficult breads like this gluten free one? Yes they can!

Why this recipe is the best!

To a bread lover, there are few things as amazing as sinking your teeth into a fresh baked slice of bread that’s soft and perfectly textured. This recipe is that and so much more!

It’s also:

• Dairy free
• Gum free
• Sugar free
• Easy and hands off
• And it uses convenient white rice flour and tapioca and potato starches

Baker’s pro tips

Follow these tips for the absolute best bread:

Use room temperature ingredients – room temperature is between 70 – 80 F. That’s the ideal temperature for bread baking (unless noted differently in your recipe). Warm ingredients blend better and bread rise better and have a better texture.

Weigh your flours and starches – you’ve probably experienced that dry, crumbly, bland tasting bread before – it may even look tasty, but one bite and it’s instant disappointment. The best way to ensure you don’t have dry bread is to measure your flours and starches by weight, not cups. The reason why? One cup measures completely differently from measuring cup to measuring cup. But weight is exact! Use a digital scale like this one.

Unique to this recipe:

Mix the wet ingredients and dry ingredients separately – You’ll have to use 2 bowls for this but use a medium bowl for the dry ingredients and then a small bowl for the wet. Just mix them before adding them to the bread machine pan.

Bread machines can be different – if you’ve printed or bookmarked some of my other bread machine recipes, you’ll notice I’ve mentioned using an older model bread machine. Well, I’ve finally upgraded my machine (it was over 20 years old!) to this Cuisinart. I love it, but because it has a gluten free setting, it’s a bit of a learning curve with the time frame and the new cycle. So you may experience the same thing. The bread stills tastes as good as always though!

Making it without a bread machine? Make sure to mix the batter thoroughly using a stand or hand held mixer.

Let the bread cool completely before slicing it – otherwise you may face a gummy bread situation!

FAQ’s for this recipe

How to make this recipe

The ingredients

As with other bread recipes, it’s important to bring the ingredients to room temperature before adding them to the machine. Liquids can be warmed in the microwave for a few seconds. Bring eggs to room temperature with this handy tip: Add water to a measuring cup and microwave for 30 seconds. Add the eggs and let them sit for just a few minutes. Room temperature eggs in no time!

Mixing separately

Gluten free baking always presents some sort of method that we all might question at one time or another. This step is one of those times.

In order to have the best results with this recipe, mix the dry ingredients together first in a bowl (image 1). Then mix the liquid ingredients in a bowl (image 2). Then add the liquid ingredients to the machine pan first (image 3), then the dry on top of the wet (images 4-5). Add the yeast last (image 6). This method is essential for a nicely formed loaf of bread.

Start the cycle

The gluten free cycle is about 2 hours and 45 minutes on this Cuisinart machine. After adding the ingredients, push number 9 (gluten free setting) and the mix-ins button and then the start button.

Adding raisins

Those plump delicious raisins are the one ingredient that aren’t added to the machine with the wet or dry ingredients. Instead, wait for the ‘mix-ins signal’. It’s a beep that notifies you to add the fruit or nuts to the bread. This beep will come about 15 minutes after pushing the start button (depends on your machine). Just add them all at once and close the lid to continue the cycle.

Baking time

After the baking cycle is over, check the bread to ensure it’s done. An instant read thermometer should register between 205 – 210 F.

Pro tip: The baking time on this 2-pound loaf of bread comes in right at 55 minutes. So, depending on your bread machine, you may need to add more time. With most machines, there is a ‘bake only’ setting, so once the cycle is complete, just push that button and add the minutes to equal 55 minutes total. Check the bread for doneness as it bakes.

Cooling time

Once the bread tests done, remove the entire pan from the machine and let it cool on a wire rack for 10 minutes. After 10 minutes, remove the bread from the pan and set it on it’s side to cool for 15 minutes, then the other side for 15 more minutes.

This gluten free cinnamon raisin bread is one you’ll get many requests to make again and again. Enjoy!

Christine

Gluten Free Cinnamon Raisin Bread {Dairy Free}

5 from 2 votes

Bread machine recipes just met their match… Thick slices of this gluten free bread machine cinnamon raisin bread, bursting with plump, juicy raisins are the ultimate treat for mornings, lunches and every minute in between.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 25 minutes mins

Bread machine mixing 1 hour hr 20 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 12 slices

Course: Appetizer, bread, Breakfast, Snack

Cuisine: American

Calories: 248

Ingredients Equipment Method Notes

Ingredients

  

Wet Ingredients

• 3 eggs
• 1 cup water
• 1/2 cup almond milk
• 3 Tablespoons vegetable oil
• 1 teaspoon cider vinegar
• 2 Tablespoons Honey

Dry Ingredients

• 2 ¼ teaspoons bread machine or instant yeast
• 340 grams white rice flour about 2 cups
• 100 grams potato starch about 2/3 cup
• 40 grams tapioca flour about 1/3 cup
• ¼ cup flaxseed meal
• 3 teaspoons psyllium husk
• 1 ½ teaspoons salt
• 3 Tbsp. Swerve sugar replacer or white sugar
• 3 teaspoons cinnamon
• ½ cup raisins

Equipment

• Bread machine

Method

 

1. All ingredients should be at room temperature, 70 – 80 F.
2. In a medium bowl, combine the dry ingredients. Mix thoroughly and set aside.
3. In a medium bowl, combine the wet ingredients. Mix thoroughly with a whisk and set aside.
4. Add the wet ingredients to the bread machine pan. Then add the dry ingredients on top.
5. Make a shallow well in the center and add the yeast.
6. Select the gluten free cycle setting on your bread maker. Then select the 2-pound loaf.
7. Let the machine do the work and in about 3 hours you’ll have an amazing loaf of gluten free cinnamon raisin bread.
8. Let it cool in the pan on a wire rack for 10 minutes. Remove from the pan and lay the loaf on its side. Let it cool for 15 minutes, then flip to the other side and cool an additional 15 minutes.

Notes

• Make sure ingredients are at room temperature before mixing.
• Mix the wet ingredients together and then mix the dry ingredients together before adding to the bread machine pan.
• Check the bread for doneness with an instant ready thermometer – it should register between 205 – 210 F,
• Let the loaf cool completely on a wire rack before slicing.
• Instructions for making it without a bread machine:
  • Heat cup of water and cup of milk to 100F.
  • In the bowl of a stand mixer, mix the dry ingredients until combined.
  • In the water measuring cup, add yeast to cup of warm water to proof.
  • In the milk measuring cup, add oil, vinegar, and honey and stir until blended.
  • Add milk mixture and yeast to the mixing bowl and mix for 1 minute on low, scraping the bowl down.
  • Add the 3 eggs and increase speed to medium and mix for 3 minutes.
  • Stop machine and add raisins. Mix again on low for 30 seconds.
  • Pour batter into a 9″x5″ baking pan and let rise for 45 minutes or until batter crests the top of the pan.
  • Preheat oven to 350F. Bake for 50-55 minutes or until instant read thermometer reads 205-210F.

For more delicious  sweet breads, check out these recipes:

• Quick and Easy Gluten Free Crepes
• Gluten Free Oatmeal Bread
• Gluten Free Hawaiian Bread
• Gluten Free Apple Muffins

For non-sweet breads, check out these savory recipes and bread tips:

• Soft Gluten Free Breadsticks
• Gluten Free French Bread
• How to Store Gluten Free Bread so it Doesn’t Dry Out
• Gluten Free Crescent Rolls
• Gluten Free Garlic Bread

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