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!)
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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
Bread machines are one of my favorite kitchen appliances. They work efficiently and free up so much time! Having guests over? Bake some bread without taking time away from other prep or entertaining. Looking for a bread you don’t have to fuss with? This does all the work for you! And the best part is, you don’t even need a gluten free setting on your machine. Edit: this recipe used to use the rapid cycle setting (it’s a one rise cycle).
Yes! The ingredients are exactly the same, but the method is a bit different:
1. Heat cup of water and cup of milk to 100F.
2. In the bowl of a stand mixer, mix the dry ingredients until combined.
3. In the water measuring cup, add yeast to cup of warm water to proof.
4. In the milk measuring cup, add oil, vinegar, and honey and stir until blended.
5. Add milk mixture and yeast to the mixing bowl and mix for 1 minute on low, scraping the bowl down.
6. Add the 3 eggs and increase speed to medium and mix for 3 minutes.
7. Stop machine and add raisins. Mix again for 30 seconds.
8. Pour batter into a 9"x5" baking pan and let rise for 45 minutes or until batter crests the top of the pan.
9. Preheat oven to 350F. Bake for 50-55 minutes or until instant read thermometer reads 205-210F.
This method is also listed below, in the recipe.
Because this is a bread machine recipe, use an instant (also called bread machine) yeast. It works the best for producing a nice tall loaf of bread with only one rise time.
The beauty of a bread machine is it takes the guess work out of making bread. Which makes them particularly useful for gluten free breads. If you've used the right measurements of ingredients, there is nothing more to do once the raisins are added to the machine!
As with most gluten free breads without xanthan gum, this bread is best eaten the same day it’s made. But if you do happen to have leftovers to store, the best way to store it is in the freezer. It will stay fresh for 1 day on the counter, anything after that and it’s best to first slice the entire loaf. Then place wax paper in between each piece and put the entire loaf in a freezer safe bag and freeze it.
At this point you can pull them straight from the freezer to the toaster.
The thing about a good bread machine is it will last a long time. This recipe has been tested in older model bread machines without a GF setting and in this new one by Cuisinart. They both produce excellent loaves of bread.
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!
Gluten Free Cinnamon Raisin Bread {Dairy Free}
Ingredients
Wet Ingredients
- 3 eggs
- 1 cup water
- ½ 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 ⅔ cup
- 40 grams tapioca flour about ⅓ 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
Instructions
- All ingredients should be at room temperature, 70 – 80 F.
- In a medium bowl, combine the dry ingredients. Mix thoroughly and set aside.
- In a medium bowl, combine the wet ingredients. Mix thoroughly with a whisk and set aside.
- Add the wet ingredients to the bread machine pan. Then add the dry ingredients on top.
- Make a shallow well in the center and add the yeast.
- Select the gluten free cycle setting on your bread maker. Then select the 2-pound loaf.
- Let the machine do the work and in about 3 hours you’ll have an amazing loaf of gluten free cinnamon raisin bread.
- 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.
Nutrition
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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Clarisa
Hi there:
Can you write how to make the vread if one doesn't have a bread macine please. Thanks
C.J. Brady
Hi Clarisa,
Thanks for your question - I will work on a recipe for this.
Thank you!
M. Dantin
Hello Clarissa,
Would you have a substitute for potato starch, as we are allergic to to this.
Thank you.
C.J. Brady
Hi,
So for the potato starch, there are a couple things you can try - cornstach and arrowroot starch.
Maybe try a combination of both.
Hope that helps!
Jacki
In regular baking if the add-ins are coated in flour they don't sink to the bottom of the bread, is this also true in gluten free baking, I see all the raisins at the lower half of the bread. Can't wait to try these recipes.
Noella
I have bought Methylcellulose K4M to try bake a better bread, however there are no instructions of how to use it. What would you suggest for bread recipes?
C.J. Brady
Hi Noella,
Thanks for asking!
I have not used it in my recipes, so I'm not certain, but starting by adding 1/4 tsp. to a recipe and see what it does. Better to start small.
Let me know how it goes!
aini
Hallo Clarissa, thank you in advance for the recipe.
i wonder if i can change the psyllum husk with the mixture of chia seed and golden seed meal? or with agar-agar? or do you think it will better using gelatin?
and if i do not use dry milk instead of fresh milk, what should i do? do i have to substitute 1/2 cup dry milk to 1/2 cup of all purpose GF flour? or simply just omit the 1/2 cup dry milk?
C.J. Brady
Hi Aini,
Thanks for asking.
The psyllium husk and flaxseed meal work together in this recipe to replace xanthan gum. If you don't want to use psyllium husk, you can sub in 1/2 tsp. of xanthan gum.
And if you want to try it using fresh milk, you'll just replace part of the water with milk. So instead of 1 2/3 cup water, try something like 1 cup water and 1/3 cup milk. (Decrease the liquid a bit to account for the decrease in the dry ingredients).
Hope that helps!
Blue Wren
This looks great, but I'm looking forward to a day when more of your recipes do not contain egg (ie are vegan).
Christine
Hi,
Thanks for the feedback!
I am definitely adding more vegan recipes, but in the meantime, a lot of my existing ones will work with an egg substitute. Here's a good reference: https://zestforbaking.com/bake-practically-anything-using-egg-substitutes
Hope that helps!
~Christine
Carolina Stander
I tried this bread today and it is fabulous! I used Orgran No Egg powder as an egg substitute and omitted the raisins and sweet flavours, since my husband doesn't like them raisins in baked goods. I think this will be my new go-to website for gluten free baking recipies!
Christine
Hi Carolina,
Thanks for the wonderful review! I'm glad you're here!
~Christine
Karen Murray
I tried it today and the loaf completely collapsed in the center. Why? I verified that I used the measurements you listed.
Christine
Hi Karen,
Oh no, so it's hard to determine exactly, but did you use the rapid setting and a 2 pound loaf size?
Let me know.
~Christine
Karen Murray
My bread machine has a gluten-free setting which has been successful for other gluten free breads, Your recipe tastes great and was cooked enough. Yes I have a 2 pound setting. It may be to much liquid. A friend, who makes wheat bread, suggested that I should not have been trying to make bread on a rainy day. Is that just a myth? Since it tastes so nice and is easy, I may give it another try will less liquid.
Christine
Hi Karen,
So thanks for the additional information. I bet it has something to do with the setting. I use the rapid setting in this recipe - the gluten free setting seems like it would work but the cycle length is different. With bread machines it's all about that cycle time because once you put all the ingredients in, it's up to the machine to do the work.
Oh and I do alot of baking on rainy days - one of my best days to bake 🙂
Hope that helps!
~Christine
Karen
Epic fail on my machine's Sweet Bread setting, it has 2 rises. The loaf top fell more dramatically than during my first attempt on the Gluten-free setting. My machine has a Super Rapid setting of 1 rise but shows 0 Bake time. It still tastes very good.
Christine
Hi Karen,
Oh goodness. Ok well I'm glad it tastes good. The settings must be the culprit - boo!
Thanks for the update on your results!
~Christine
Karen
I can now make this bread without it fall in the center when I use 1/2 cup of water and bake in oven. Yes it still tastes very good.
Christine
Great to hear Karen!
~Christine
Chelsea
I saw in a comment you mentioned 1/2 a cup of dry milk but I don't see that listed in the ingredients, did I miss something? Thanks!
Christine
Hi Chelsea,
Yes, I can see where that would be confusing! So the recipe was originally posted in 2015, and back then I wasn't dairy free. So when I updated the recipe, I made it dairy free too (removing the dry milk). I should have clarified that, thank you for asking about it though.
~Christine
Stef
I tried this recipe today. My machine does make a 2-lb loaf, but it overflowed toward the end of the rise time and made a mess inside my machine! I followed the recipe and measured carefully so I’m not sure why it went so wrong! It was very liquidy, not much like dough at all. Nothing like other bread recipes I have tried.
Christine
Hi Stef,
Oh no! I'm sorry to hear - let me see if I can help - did you measure the ingredients by weight? And then you're right - the bread dough should be thin, but not liquidy. And then how long is the rapid cycle on your machine?
~Christine
K
We love raisin bread and have to be GUM FREE here for my youngest, so no xanthum gum was good, but unfortunately *I* am allergic to flax (I break out in hives from head to foot). Would more psyllium work? Or is there something else I could substitute for the flax, since we can't use gums?
Christine
Hi!
Absolutely - can you tolerate chia seeds? If so, ground them up before adding in with the dry ingredients, just like with the flax seed. Same amount too.
~Christine
Barrie
Hello. I would like to try your GF raisin and cinnamon bread but can it be done by hand? I don't want to use a bread machine...thanks...Barrie North (In New Zealand)
Christine
Hi Barrie,
I'm working on it! I don't have it perfected yet, hoping by this weekend to have a good method down, I'll update the recipe when it's ready.
Thank you for asking!
Christine
K
Thanks Christine, I tried to hit the "Reply" below your answer to me, but nothing really happens, so hope you'll see this down here. Yes, I can eat chia seeds so I'll use those, but I'll have to get something to grind them up (my mini food processor doesn't seem to do the job and the Ninja blender is too big for such small amounts). Thanks for the suggestion. 🙂 ~ K
Christine
Oh wonderful - and if you have the Ninja, maybe try grinding up a larger batch - I store mine in the refrigerator for about 6 months at a time.
Glad that helps!
~Christine
Liz
This looks great! I have a few questions. Can I use soft or melted butter in place of the oil? Have you ever tried adding the cinnamon or cinnamon&sugar along with the raisins? I wonder if it would give that pretty swirly effect.
Also, Methylcellulose K4M is psyllium. It may be a special form. Did you know that psyllium is used in some commercial wheat bread making as well? I don't remember the details, but it apparently improves the overall quality of the bread.
Christine
Hi Liz,
Thanks for asking! So yes, melted butter can be used. And I haven't tried adding the cinnamon later - it might be something to try though!
And then for the psyllium, that's interesting - I use it quite often in gluten free baking as well, so I definitely believe it!
Thanks and let me know if you think of anything else!
Christine