Studded with plump raisins and swirls of cinnamon, this Gluten Free Cinnamon Raisin Bread is perfect for toasting and spreading with butter.
This post was originally published on October 25, 2019 and has been updated with an entirely reimagined recipe, new pictures, plenty of new information, and a video.
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When was the last time you had a piece of cinnamon raisin toast? A while you say? Me, too. Well, until now that is. I remember buying loaves of cinnamon raisin bread for my son when he was a middle schooler. Somehow, even though the loaves were sealed in plastic and then in a plastic bread bag, the waft of cinnamon yeasty goodness would still get through. You know what I mean? Do you ever go down the bread aisle at the grocery store and just smell all that yeasty bread? It's like the bread is baking right there, that's how overwhelming it is sometimes.
That can be agony for those of us who can't have gluten anymore. But it doesn't have to be. Because now we can say we'll make our own, and it will better than anything we could have ever bought at a store, gluten filled or not! That's how this bread is. It's soft and pillowy, filled with raisins throughout, and has a modern cinnamon raisin swirl that's as beautiful as it is tasty.
the ingredients you'll need to make this bread
The dough for this bread is a riff on my gluten free sweet dough with a few minor changes, but the ingredients are mostly the same:
- Kim's gluten free bread flour blend -- please don't try to make this bread with anything but my bread flour blend. You won't be happy with the results.
- Eggs and egg whites -- I wish I could tell you this bread works with an egg substitute, but I really don't think it will. The eggs and extra egg whites really contribute to the texture of this bread.
- Psyllium husks -- I always use whole psyllium husks because I feel like they add a sort of "wheaty" taste to my breads, but you can also use psyllium husk powder. You'll need to follow the directions for changing the amounts within the recipe card.
- Sugar -- another very crucial ingredient that is massively responsibly for the soft texture of this bread. Reduce it or eliminate it and you WON'T get the same results. I'm sorry. I wish things were different, but with many gluten free enriched breads, sugar is not mainly used for sweetness. It's used as a food for the yeast AND as a dough tenderizer.
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how to make gluten free cinnamon raisin bread
- Make the dough. Put the milk, eggs, and egg whites into the bowl of a stand mixer. Add the sugar, flour blend, baking powder, yeast, psyllium husks (if using), and salt. Begin mixing using the dough hook and slowly add the butter. Turn up the mixer speed to medium and continue to knead for 5 minutes. Cover and allow to proof for 2 hours, or until doubled in volume. Refrigerate for at least 6 hours, preferably overnight.
- Mix together the brown sugar and cinnamon in a small bowl and set aside. Measure out raisins in a small bowl and set aside.
- Knead dough on well-floured surface until smooth.
- Roll out the dough into a large rectangle that's roughly ¼-inch thick.
- Brush egg wash all over the dough (one egg mixed with one tablespoon of water and a pinch of salt).
- Sprinkle brown sugar cinnamon mixture over the dough, pressing the mixture onto the egg wash to adhere as best you can. Follow with the raisins.
- Roll the dough up as tightly as possible until the seam is on the bottom.
- Cut in half horizontally.
- Make an X with the two pieces of rolled dough to where one roll is on top of the other at the center point.
- Slightly twist the ends together.
- Place it in a loaf pan lined with parchment and cover loosely with plastic wrap. Allow it to rise in a warm, draft-free area until nearly doubled in size (it should rise over the top of the pan).
- Brush with leftover egg wash.
- Bake at 400 degrees F for 15 minutes. Cover the loaf with tin foil, reduce the temperature to 350 degrees F, and continue to bake until a thermometer poked directly into the center registers 190-200 F, about 45-60 minutes more.
gluten free cinnamon raisin bread fAQs
No, there is enough enrichment in the bread to keep it for 2-3 days at room temperature in a ziptop bag. Longer than that, it would be recommended to slice it and freeze the slices.
The egg wash is the only thing that will allow the brown sugar cinnamon to adhere to the dough.
No, soaking the raisins will only make the bread soggy everywhere the raisins are touching the dough.
more gluten free breakfast recipes
- The Ultimate Overnight Gluten Free Monkey Bread
- The Best Gluten Free Pumpkin Bread
- Gluten Free Cinnamon Knots
- Ultimate Gluten Free Cinnamon Rolls
- Homemade Gluten Free Bagels
- Gluten Free Zucchini Bread
- Gluten Free Orange Rolls
Slice it, toast it, slather it with butter, make french toast out of it. I don't care! Whatever you do with it, just MAKE this gluten free cinnamon raisin bread because it's the real deal and you won't believe it's gluten free.
Gluten Free Cinnamon Raisin Bread
- 1¼ cups (300ml) whole milk (see notes below for modifications if not using psyllium husks)
- 2 large eggs, at room temperature
- 2 large (60ml) egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 2 tbsp plus 1½ teaspoon (24g) instant yeast
- 2 tbsp (10g) whole psyllium husks (optional) (see notes below for eliminating psyllium husks or using psyllium husk powder)
- 1 tablespoon gluten free dough conditioner optional
- 3½ cups (490g) Kim's gluten free bread flour blend
- 1¾ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup (1½ sticks or 169g) butter, very soft or melted
Brown Sugar Cinnamon Filling
- ½ cup (100g) light brown sugar
- 4 teaspoon cinnamon
- 1 cup (160g) raisins
- 1 large egg, mixed with 1 tablespoon water for egg wash
Make the Dough
- In the bowl of a stand mixer (see below for stand mixer alternatives), pour in the milk, followed by the eggs, egg whites, yeast, psyllium husks, and sugar. Add the dough conditioner (if using), flour blend, baking powder, and salt. Using the dough hook, turn the mixer on to low speed and add the butter. Crank up the speed to medium and allow the dough to knead for 5 minutes.
- Cover the bowl and place in a warm, draft-free area to proof for 2 hours, or until doubled in volume. Refrigerate at least 6 hours, preferably overnight.
Assemble the Loaf
- Mix together the brown sugar and cinnamon in a small bowl and set aside.
- Remove the dough from the refrigerator and knead it on a well-floured surface until smooth and all air bubbles are released.
- Roll out the dough into a large rectangle about ¼-inch thick (size of rectangle doesn't matter, as long as the thickness is roughly ¼-inch thick). Brush all over with egg wash (one egg whisked with one tablespoon of water). Sprinkle with brown sugar cinnamon mixture and raisins, pressing lightly to adhere.
- Roll up jelly roll style as tightly as possible and pinch seam to seal. Cut roll in half width wise so you are left with two equal-sized rolls. Arrange rolls in a large "X" on counter, and then overlap the ends to twist slightly. Carefully place twisted loaf in prepared loaf pan.
- Cover loosely with plastic wrap and allow to rise in warm, draft-free area until nearly doubled in size and risen over the top of the pan, about one hour (it could take longer depending on the ambient temperature).
- Bake at 400° F for 15 minutes. Cover the loaf with foil and reduce the temperature to 350° F and continue to bake for 45-60 minutes, or until a thermometer inserted into the center registers at 150-160° F.
- Cool on wire rack in loaf pan. Allow to cool completely before slicing. Store well wrapped at room temperature for a few days, or cut into slices, flash freeze in single layer on baking sheet (to keep slices from sticking together), and store in freezer bag or plastic wrap for up to three months.