Preparing the dough for the cinnamon raisin gluten free bread recipe

Cinnamon Raisin Gluten Free Bread Recipe

Hey baking buddies! Emily here from Cookstower, popping into your kitchen with a recipe that smells like pure happiness: my go-to cinnamon raisin gluten free bread recipe. If you’re navigating the gluten-free world, you know that finding truly good bread can feel like searching for a unicorn sometimes, right? Especially a soft, flavorful loaf perfect for toasting.

Well, grab your apron, because today we’re banishing those crumbly, dry GF bread blues! This recipe is surprisingly straightforward, yields a wonderfully tender crumb studded with sweet raisins and warming cinnamon, and fills your home with that scent. You know the one – pure, unadulterated comfort. Whether you’re celiac, gluten-sensitive, or just baking for someone who is, this loaf is a game-changer for breakfast, snacks, or anytime you need a little slice of joy. Let’s bake up some memories together!

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Why You’ll Fall in Love with This Cinnamon Raisin Gluten Free Bread Recipe

Okay, besides the fact that your house will smell like cinnamon-raisin heaven, here’s why this recipe is about to become your new favorite:

  1. Truly Delicious Texture: We’re talking soft, moist, and toastable! This isn’t one of those GF loaves that doubles as a doorstop. It’s the real deal.

  2. Surprisingly Simple: Yes, it uses yeast, but don’t let that scare you! This easy gluten free bread recipe involves mostly mixing and waiting (the hardest part!). No complicated kneading required.

  3. Classic Comfort Flavors: That perfect blend of sweet cinnamon, plump raisins, and tender bread is nostalgia in every bite. It’s easily the best gluten free cinnamon bread I’ve made at home.

  4. Freezer Friendly: Bake a loaf, slice it up once cool, and freeze it! Pop a slice in the toaster whenever the craving strikes. Future you will thank you profusely.

  5. Makes GF Baking Approachable: If you’ve been hesitant to try homemade gluten free bread, this is a fantastic place to start. We’ll walk through it step-by-step.

My Gluten-Free Baking Lightbulb Moment

I remember my early gluten-free baking adventures vividly. Let’s just say there were a few… dense moments. 😉 I desperately missed that classic cinnamon raisin swirl bread from my childhood bakery trips. Store-bought GF versions just weren’t cutting it – often dry, crumbly, or tasting vaguely of cardboard (sorry, but it’s true!).

So, I dove headfirst into testing, tweaking, and probably consuming my weight in experimental gluten free bread with yeast. There were definitely some “learning opportunities” along the way! But that moment when I finally pulled this loaf out of the oven – golden, fragrant, and perfectly risen (for GF standards!) – felt like pure magic. Sharing that first warm (okay, cooled – more on that later!) slice, perfectly toasted and slathered with butter, with my family… that’s the kind of kitchen joy I live for. It proved that delicious, comforting bread truly can be celiac friendly bread without compromise.

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Preparing the dough for the cinnamon raisin gluten free bread recipe.
Trust the process! Sticky dough = delicious bread.

Gather Your Gluten-Free Goodies

Here’s what you’ll need to create this magic:

For the Dough:

  • 1 ½ cups Warm Water (Think baby bottle temp: 105-115°F / 40-46°C)

  • 1 tablespoon Granulated Sugar (or maple syrup, to feed the yeast!)

  • 2 ¼ teaspoons (that’s 1 standard packet) Active Dry Yeast

  • 3 ½ cups Gluten-Free All-Purpose Flour Blend (Super Important: Make sure your blend contains Xanthan Gum. If not, you MUST add 1 ½ teaspoons Xanthan Gum separately. It’s the binder that replaces gluten!)

  • ⅓ cup Packed Light Brown Sugar

  • 1 ½ teaspoons Ground Cinnamon (Don’t be shy!)

  • 1 teaspoon Salt

  • 2 large Eggs (Bring ’em to room temperature, please!)

  • ¼ cup Neutral Oil (Canola, vegetable, or melted & slightly cooled coconut oil work great)

  • 1 teaspoon Vanilla Extract

  • 1 cup Raisins (Quick Tip: Soak them in hot water for 10 mins, then drain well. Hello, plump raisins!)

For That Extra Sparkle (Optional Topping):

  • 1 tablespoon Melted Butter (or dairy-free butter/coconut oil)

  • Cinnamon Sugar (Just mix 1 tbsp granulated sugar + ½ tsp cinnamon)

Tools of the Trade

  • Stand Mixer with paddle attachment (Highly recommended for GF dough!) OR a Large Bowl + Hand Mixer/Very Sturdy Spoon (Prepare for an arm workout!)

  • Measuring Cups and Spoons

  • Liquid Measuring Cup

  • Instant-Read Thermometer (Super helpful for checking water temp and bread doneness)

  • Standard Loaf Pan (8.5 x 4.5 or 9 x 5 inches)

  • Parchment Paper or Oil/Spray for the pan

  • Small Bowl (for waking up the yeast)

  • Wire Rack (Essential for cooling!)

Let’s Bake Some Gluten-Free Happiness! (Step-by-Step)

Ready? Deep breath – you’ve got this!

  1. Wake Up the Yeast: In your small bowl (or the stand mixer bowl), combine the warm water and that 1 tablespoon of granulated sugar. Sprinkle the yeast evenly over the top. Give it a little swirl, then let it hang out for 5-10 minutes. You’re looking for it to get foamy and bubbly – proof that it’s alive and ready to work! If nothing happens? Houston, we have a problem. Your yeast might be old. Toss it and start again with fresh yeast. Don’t waste your lovely ingredients on sleepy yeast!

  2. Dry Goods Party: While the yeast proofs, grab a separate large bowl. Whisk together your chosen gluten free bread flour blend, brown sugar, cinnamon, salt, (and the xanthan gum if you’re adding it separately). Whisking helps distribute everything evenly.

  3. Wet Ingredients Mingle: Check on your yeast – nice and foamy? Perfect! Add the room temperature eggs, oil, and vanilla extract right into the yeast mixture. Give it a light whisk to combine.

  4. Combine & Mix: Pour the wet ingredients into the bowl with the dry ingredients. Start mixing on low speed with your stand mixer’s paddle attachment (or hand mixer/spoon) until things just come together. Then, crank the speed up to medium and let it beat for a good 3-4 minutes. Heads up: This dough will look very different from traditional bread dough. It’ll be thick, wet, and sticky – more like a super-thick cake batter. THIS IS NORMAL AND CORRECT for gluten free bread with yeast! Don’t panic and add more flour.

  5. Raisin Invasion: Turn the mixer speed back down to low. Toss in those plumped (or straight-from-the-box) raisins. Mix just until they’re dotted throughout the dough – don’t overdo it.

  6. Pan Prep & The First Rise: Grease your loaf pan really well, or better yet, line it with parchment paper, leaving some overhang on the sides like little handles. This makes removal so much easier later. Scrape that sticky dough into the pan. Wet your spatula or fingers slightly with water to help smooth the top without becoming one with the dough.

  7. Rise and Shine: Cover the pan loosely with plastic wrap you’ve lightly oiled (prevents sticking) or a clean kitchen towel. Find a cozy, warm, draft-free spot in your kitchen for the dough to rise. Let it sit for 45-60 minutes. It won’t likely double like wheat bread, but it should look noticeably puffier and fill the pan more. While it’s rising (about 15 mins before time’s up), preheat your oven to 375°F (190°C).

  8. Bake Time! Carefully place your risen loaf into the hot oven. Bake for 45-55 minutes. Your kitchen will start smelling divine! The bread is done when it’s beautifully golden brown, sounds hollow when you gently tap the top, and – the most reliable test – registers 205-210°F (96-99°C) inside with an instant-read thermometer. (Seriously, a thermometer takes the guesswork out!). Is the top getting too dark? Loosely tent a piece of aluminum foil over it for the last 15-20 minutes.

  9. Optional Glam Up: Feeling fancy? About 5 minutes before the timer goes off, carefully pull the bread out, brush the top with melted butter (or oil), and give it a generous sprinkle of cinnamon sugar. Pop it back in for those final 5 minutes. Instant bakery vibes!

  10. The Hardest Part: COOL COMPLETELY! Okay, friends, this is CRITICAL for gluten-free bread. Let the loaf cool in the pan for about 10-15 minutes. Then, use those parchment handles (see, genius!) to lift it out onto a wire rack. Now… walk away. Seriously. Let it cool COMPLETELY – like, 2-3 hours minimum – before you even think about slicing it. Cutting into warm GF bread almost guarantees a gummy, disappointing texture. Patience pays off, I promise!

  11. Store Smart: Once totally cool, store your glorious loaf tightly wrapped (plastic wrap or a bread bag works) at room temperature. It’s best enjoyed within 2-3 days. For longer storage, slice the cooled loaf and freeze the slices in a freezer bag. You can toast them straight from frozen! Perfect for quick weekday breakfasts or an afternoon pick-me-up with some Cream Cheese Frosting (okay, maybe just butter!). (internal link)

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Emily’s Tips for Gluten-Free Bread Bliss

  • Flour Power: Use a good quality gluten free bread flour blend that you trust, and double-check if it contains xanthan gum! Blends vary, so results can too. Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure are popular choices. (Find more about GF flours here: Understanding Gluten-Free Flours – external link)

  • Sticky is Good: Embrace the sticky dough! Don’t try to make it handle like wheat dough. Use wet hands or a wet spatula to manage it.

  • Temperature Matters: Warm (not hot!) water for the yeast, room temp eggs – these details help the yeast thrive and give you a better rise.

  • Patience, Grasshopper: That cooling time? Non-negotiable! Resist the urge to slice early. Grab a cup of tea, read a chapter of a book, anything to distract yourself. The reward is worth it.

  • Don’t Have a Stand Mixer? You can do this by hand, but be prepared for some vigorous mixing! A hand mixer on a lower setting can also work, but it might struggle a bit with the thick dough.

  • cinnamon raisin gluten free bread recipe: A delicious homemade loa
    Your kitchen is about to smell amazing.

Quick Questions Answered (FAQs)

  • Can I make this gluten free raisin bread egg-free? I haven’t tested this specific recipe without eggs, which provide structure and richness. You could try using a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 mins) per egg, but the texture might change. Let me know if you experiment!

  • My bread didn’t rise much, what happened? Could be a few things: inactive yeast (didn’t get foamy), water too hot or too cold, or your rising spot wasn’t warm enough. Also, remember GF bread doesn’t rise as dramatically as wheat bread.

  • What’s the best way to store leftovers? Definitely slice and freeze! Toasting slices revives the texture beautifully. Storing sliced bread at room temp can make it dry out faster.

  • Can I use a different gluten free bread flour blend? Yes, but be aware results can vary! Some blends absorb more liquid than others. Stick to reputable all-purpose blends with xanthan gum for the best chance of success, especially if you’re new to homemade gluten free bread.

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And there you have it – a sliceable, toastable, utterly delicious loaf of homemade comfort. Making your own cinnamon raisin gluten free bread recipe might seem like a mountain, but I hope this guide makes it feel more like a friendly hill. The aroma alone is worth the effort, and sharing a slice (or two!) of something you baked yourself? That’s pure kitchen joy.

Happy Baking!

Emily

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