Gluten-Free Cinnamon Raisin Bread (Bread Machine Recipe)
A soft, tall, perfectly tender gluten-free cinnamon raisin bread made entirely in the bread machine. Filled with juicy raisins and warm cinnamon flavor, this cozy loaf is dairy-free, gum-free, and incredibly easy to make. Perfect for breakfast toasts, snacks, and freezing for later.
Servings: 12 slices
Calories: 248kcal
Equipment
- Bread machine
Ingredients
Dry Ingredients
- 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 tsp psyllium husk powder
- 3 tbsp white sugar
- 3 tsp cinnamon
- 1 ½ tsp salt
Wet Ingredients
- 3 eggs room temperature
- 1 cup water (around 100°F)
- ½ cup dairy-free milk (like almond milk)
- 3 tbsp oil
- 2 tbsp honey
- 1 tsp apple cider vinegar
Yeast
- 2 ¼ tsp instant yeast (bread machine yeast)
Mix-Ins
- ½ cup raisins (add at mix-in beep)
Instructions
- Bring all ingredients to room temperature. Warm water & milk to about 100°F. Allow eggs to sit in warm water for 2–3 minutes if needed.
- Mix dry ingredients. In a medium bowl, whisk the rice flour, potato starch, tapioca flour, flaxseed, psyllium, sugar, cinnamon, and salt until evenly combined.
- Mix wet ingredients. In a separate bowl, whisk the water, dairy-free milk, oil, honey, vinegar, and eggs until smooth.
- Load the bread machine. Pour wet ingredients into the pan first. Add the dry mixture on top. Make a shallow well and add the instant yeast last.
- Start the gluten-free cycle. Use the GF setting (e.g., Cuisinart #9). Press the mix-ins button if your machine has one.
- Add raisins at the beep. When the machine signals (~12–15 minutes in), add all the raisins at once.
- Bake to completion. The loaf is fully done when it reaches 205–210°F internal temperature. If your machine finishes too early, use Bake Only mode and add extra time until done.
- Cool properly. 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
- Use room temperature ingredients for the best rise.
- Weighing flours produces the most consistent results.
- If your bread machine doesn’t have a gluten-free setting, use the rapid/one-rise cycle.
- Freeze slices with wax paper between them for easy toasting later.
- For extra-plump raisins, soak them in warm water for 10 minutes, then pat dry.
Nutrition
Calories: 248kcal
