A super easy, healthy and delicious Cinnamon Raisin Bread recipe made with a blend of brown rice and tapioca flours! This yeasted bread is also dairy-free and refined sugar-free, and makes a great breakfast or healthy dessert!
This gluten-free bread creation came about when I had a craving for cinnamon raisin bread out of the blue. It had probably been about 2 years since I ‘d had a slice of cinnamon raisin bread, so I knew it had to be just right to satisfy those cravings. After a bit of experimentation, this flavorful bread was born, and it more than satisfied those cravings . . .
Non-toxic + truly non-stick!
This Gluten-Free Cinnamon Raisin Bread is
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Rich and flavorful.
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Fluffy, moist, springy.
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Easy to make.
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Not too sweet, making it a great breakfast or healthy treat.
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Gluten-free, dairy-free, nut-free, soy-free, and refined sugar-free.
Ingredients Needed to Make Gluten-Free Cinnamon Raisin Bread
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Coconut flour (optional).
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Cinnamon.
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Apple cider vinegar.
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Eggs.
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Baking soda.
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Coconut oil.
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Salt.
How-to Make Gluten-Free Cinnamon Raisin Bread
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Mix water, yeast, maple syrup. Let proof for ten minutes.
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Mix dry ingredients. Mix wet ingredients. Combine.
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Fold in raisins.
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Let rise for 1 hour.
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Bake in a 350 F oven for 35 minutes.
Top Tips for Making Cinnamon Raisin Bread
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I do not recommend replacing the brown rice flour with another flour, however, arrowroot starch can be used in place of tapioca flour if need be.
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Honey or coconut nectar can be used in place of maple syrup, if desired.
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For a sugar-free cinnamon raisin bread, I recommend this sugar-free sweetener.
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I find adding a touch of coconut flour adds a little extra something to the texture of the bread, but it can be omitted for a still very tasty bread.
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Butter, vegan butter or sunflower oil can be used in place of coconut oil.
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This bread tastes best the same day it is made, but will keep covered at room temperature for up to 48 hours.
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This gluten-free cinnamon raisin bread can be enjoyed as is, toasted with a smear of butter or coconut butter, alongside nut butters, and also makes an excellent french toast.
More Gluten-Free Bread Recipes
Buckwheat Banana Bread with Cacao (Gluten-Free)
Gluten-Free Coconut Flour Zucchini Bread
Non-toxic + truly non-stick!
Chickpea Flour Lemon Poppy Seed Bread (Gluten-Free)
Flourless Magic Tahini Seed Bread (Gluten-Free, Keto)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Gluten-Free Cinnamon Raisin Bread Recipe
Ingredients
- 3/4 cup warm water 177 ml
- 1 tablespoon active dry yeast
- 1 tablespoon maple syrup
- 1 cup brown rice flour 150 grams
- 1 cup tapioca starch 125 grams
- 2 tablespoons coconut flour optional
- 2 tablespoons ground cinnamon
- 1 teaspoon sea salt or pink salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 eggs
- 1/4 cup maple syrup 85 grams
- 1/4 cup coconut oil 52 grams
- 1 teaspoon apple cider vinegar
- 1 cup raisins 150 grams
Instructions
- In a bowl combine warm water, yeast and 1 tbs maple syrup. Stir and let sit for 10 minutes, or until frothy.
- In a large mixing bowl combine flours, cinnamon, salt, baking powder and baking soda. Stir to combine.
- In a seperate bowl combine eggs, maple syrup, coconut oil and vinegar. Whisk until smooth.
- Pour wet ingredients into dry ingredients. Stir until just combined. Fold in raisins.
- Pour batter into a greased or parchment paper lined loaf pan. Cover with a dishcloth and place in a warm, dark spot to rise for 1 hour or until doubled in size.
- Preheat oven to 350°F/ 180°C.
- Place risen loaf into preheated oven and bake for 30-40 minutes or until firm and bottoms and edges are golden.
- Let cool before slicing and serving.
- Enjoy!
