When I introduced my son to cinnamon raisin toast, it was love at first bite. Every morning when he makes toast, it's like torture for me smelling the delicious cinnamon toast smell and not being able to enjoy any because of my dietary restrictions. Well, I decided to stop letting him torture me and I created a recipe for gluten free cinnamon raisin bread so I can enjoy that tasty morning treat too!
I grew up eating cinnamon raisin bread from Sunmaid or Pepperidge Farms. I can absolutely guarantee this recipe is the closest you will get to those grocery store breads while being gluten free. Plus, I decided to make it a little easier by using Bob's Red Mill gluten free bread mix, so there is no need to buy multiple specialty flours to make this loaf. Even my son loves this bread and he doesn't have to eat gluten free!
This gluten-free cinnamon raisin bread would be fabulous in my baked french toast recipe. If you're into baking your own gluten free bread, you should check out my favorite gluten free sandwich bread recipe.
Jump to:
Want to save this recipe?
Enter your email below and we will send it straight to your inbox!
You will also be added to our weekly email list.
Ingredient Notes
Although you need several ingredients, this bread is fairly simple to make thanks to the bread mix. This recipe will not work with a 1-to-1 flour.
- Raisins - You can use either regular raisins or golden raisins in your bread. If you're a raisin hater, I suspect you could leave them out and end up with gluten free cinnamon bread instead.
- Water - Warm water is used to rehydrate the raisins. This helps to keep the raisins from drawing moisture out of the bread dough.
- Non-Dairy Milk - I've tested this with oat milk and unsweetened coconut milk. Either works fine, although oat milk seems to brown a little more on the crust.
- Whole Psyllium Husk - Psyllium husk is an important ingredient. Unlike the starches used in gluten free flour, psyllium gels in liquid without needing heat. This allows the dough to act a little more like wheat bread dough, which means it is easier to handle and less like batter.
- Bob's Red Mill Gluten Free Bread Mix - I haven't tested this recipe with any other brands of bread mix. I know King Arthurs and Pamelas brands both make good quality bread mixes. As long as they contain 1 pound / 454 grams of bread mix, I suspect they will work fine in this recipe. You'll also need to ensure any mix you use contains xanthan gum or a similar binder.
- Instant Yeast - This yeast is sometimes called bread maker yeast. The difference between instant yeast and active dry yeast is there is no need to bloom instant yeast. I prefer Fleischmann's brand, which is gluten free.
- Sugar - Cinnamon raisin bread is typically sweeter than sandwich bread. Don't be tempted to add more sugar, since it will change the rise.
- Vegan Butter - I've used Country Crock plant butter. Any vegan stick butter will work. If you're not dairy free, you can use unsalted dairy butter in the same measure. I do not recommend replacing butter with oil in this case.
- Eggs - The bread dough needs two eggs and you'll need another egg for an egg wash (not shown in the photo). I haven't tested this with any egg replacements.
- Vanilla Extract - Just a little vanilla adds more of a sweet flavor to this enriched bread dough.
- Apple Cider Vinegar - Helps aid in rising.
- Gluten Free Flour Blend - A little flour mixed with the cinnamon sugar swirl helps to keep the bread from splitting apart around the swirl.
- Brown Sugar - I've used light brown sugar, but dark would work fine too.
- Cinnamon - Self explanatory in cinnamon bread 😉
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use unsalted dairy butter and whole milk in the same measure.
- Make it Vegan / Egg Free - I have not tried this bread recipe with egg replacements. Based on my experience, I would suggest using 1 ¾ Cup plus 2 Tablespoons of soy milk in place of the non-dairy milk and eggs. Use water in place of the egg wash in the swirl.
- Make it With Another Bread Mix - I have only tested this recipe with Bob's Red Mill gluten free bread mix, so that is what I recommend. I know King Arthur's and Pamela's both make a good quality bread mix. As long as you use 1 pound / 454 grams of gluten free bread mix I think you'll get a decent result.
- No Raisins - Ok, seriously if you're a raisin hater why are you here? LOL. I think you can leave the raisins out and end up with a delicious gluten free cinnamon bread. You could also try craisins or dried blueberries in place of raisins.
Shop this recipe
Buy Now → 
Buy Now → 
Bob's Red Mill gluten free bread mix
Buy Now →
Buy Now → How to make Gluten Free Cinnamon Raisin Bread
A stand mixer is essential for making gluten free bread. With wheat dough you can sometimes knead by hand, but since gluten free bread dough is much wetter and stickier, it's just not possible to make without a mixer in my opinion.
STEP 1: Combine the raisins and warm water in a small bowl. Set aside to soak for 10 minutes.
STEP 2: Warm the milk to 115F. Add the whole psyllium husk to the milk and stir well. Let it sit for at least 5 minutes.
STEP 3: Combine the bread mix, sugar and instant yeast in the bowl of your stand mixer. Whisk it together until it's well mixed.
STEP 4: Drain the water from the raisins. Add the raisins into the dry mixture. Then add the eggs, vinegar, melted butter and milk mixture. Stir together with the dough hook until the dry ingredients are incorporated. The increase the speed to medium low and mix for 5 full minutes.
STEP 5: Once the dough is mixed, allow it to rest for 10 minutes.
STEP 6: Combine the gluten free flour, cinnamon and brown sugar to make the filling for the swirl.
STEP 7: Dust your work surface with cornstarch. Place the bread dough on top of the cornstarch then sprinkle a little more on top of the dough. Use your hands to press the dough into a rectangle about 9 inches x 15 inches and ½ inch thick.
STEP 8: Brush the rectangle of bread dough with egg wash.
STEP 9: Sprinkle the cinnamon sugar mixture over the dough, leaving about ½ inch edge uncovered.
STEP 10: Roll the dough up into a log. Tuck the ends under and place the dough into a pullman loaf pan. Cover the dough and allow it to rise for about an hour before baking.
Baking Tip
Bake until the internal temperature of the bread measures 200F on an instant thermometer.
Storage
I store my leftover bread in a bread bag at room temperature for 3-4 days. My loaves don't usually last longer than that because my whole family loves this bread.
If you're the only one eating the bread, you can wait until your loaf is completely cooled, then slice it and place the sliced bread in an airtight container and freeze it. Just pull out what you want to use as you need it.
Serving Tip
Gluten free bread can take a while to get golden brown in a regular toaster. I have started toasting mine in the air fryer at 400 degrees for 3-4 minutes, flipping it halfway through. It creates perfect cinnamon raisin toast!
Recipe FAQs
This recipe calls for a small amount of psyllium husk, which helps the dough to be more manageable. It does not change the flavor. However, I know some people are sensitive to psyllium husk. I did test the recipe without and it works fine although the dough is a bit trickier to roll and transfer to the pan.
Yes! Because raisins are dehydrated, they will draw moisture from the dough. To avoid this, soak them for 10 minutes in warm water before adding them to the dough. You will discard the water, but there is no need to dry the raisins before adding them in to the mixer.
The loaf in the photo was made in a one pound pullman loaf pan. If you only have a 9x5 loaf pan, that will work. Your loaf will turn out shorter and wider in a different pan.
I'm sorry, but I don't own a bread machine so I can't test that option.
Other breakfast recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Cinnamon Raisin Bread
Equipment
Ingredients
- ½ Cup Raisins
- 1 Cup Warm Water
- 1 ½ Cup Non Dairy Milk
- 1 Tablespoon Whole Psyllium Husk
- 1 pkg Bob's Red Mill Gluten Free Bread Mix
- ¼ Cup Sugar
- 2 ½ teaspoons Instant Yeast
- ¼ Cup Vegan Butter melted
- 2 Eggs
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla
- ½ Cup Cornstarch approximate for dusting the workspace
For the cinnamon swirl filling
- 1 Egg for egg wash
- 1 Tablespoon Water for egg wash
- ¼ Cup Light Brown Sugar
- 4 teaspoons Cinnamon
- 1 Tablespoon Gluten Free 1-to-1 Flour Blend
Instructions
- Combine the raisins and warm water in a small bowl. Set aside to soak for 10 minutes.½ Cup Raisins, 1 Cup Warm Water
- Heat the milk to 115 degrees. Add the psyllium husk to the milk and stir well. Set it aside for 5 minutes so it can thicken up.1 ½ Cup Non Dairy Milk, 1 Tablespoon Whole Psyllium Husk
- Open the bread mix and discard the yeast packet.
- Add the bread mix, sugar and instant yeast to the bowl of a stand mixer. Whisk the ingredients together until they're well mixed.1 pkg Bob's Red Mill Gluten Free Bread Mix, ¼ Cup Sugar, 2 ½ teaspoons Instant Yeast
- Drain the water from the raisins and add the raisins into the dry ingredients.
- Add the milk mixture, melted butter, eggs, apple cider vinegar, and vanilla to the dry ingredients. Use the dough hook attachment to stir the ingredients on low speed until they are combined. You may need to scrape down the sides of the bowl a couple of times.¼ Cup Vegan Butter, 2 Eggs, 1 teaspoon Apple Cider Vinegar, 1 teaspoon Vanilla
- Once all of the dry ingredients are incorporated, turn the mixer to medium low and let it mix for 5 full minutes.
- Turn the mixer off. Remove the dough hook and let the dough rest for 10 minutes.
- Spread a piece of plastic wrap or parchment paper on the countertop. Sprinkle about ¼ cup of cornstarch over the plastic wrap. Turn out the dough on top of the cornstarch. Sprinkle a little more cornstarch on top of the dough.½ Cup Cornstarch
- Use your hands to press the dough out into a rectangle, roughly 9 inches by 15 inches in size and ½ inch thick.
- Combine the egg and water together in a small bowl and beat well. Use a pastry brush to coat the entire rectangle of dough with the egg wash.1 Egg, 1 Tablespoon Water
- Combine the brown sugar, cinnamon and flour in a small bowl. Sprinkle the cinnamon sugar mixture over the egg wash leaving a ½ inch border around the edge.¼ Cup Light Brown Sugar, 4 teaspoons Cinnamon, 1 Tablespoon Gluten Free 1-to-1 Flour Blend
- Starting at the short edge, roll the dough up into a log that is approximately 9 inches long. Tuck the ends of the log under and transfer the dough to a pullman loaf pan.
- Cover the loaf pan with the lid or a piece of plastic wrap that has been sprayed with non stick spray. Place it in a warm place to rise for about 1 hour, it should grow to the top edge of the pan.
- When there is about 20 minutes left in your proofing time, place a baking dish with 1 inch of water on the bottom rack of your oven. Preheat the oven to 375 degrees.
- Place the proofed loaf of bread into the preheated oven and bake for about 65 minutes, or until the internal temperature reads 200 degrees. If the top starts to brown too quickly, lay a piece of aluminum foil over the loaf for the remaining bake time.
- Remove the loaf of bread from the oven and cool it in the pan for about 5 minutes. Remove the bread from the pan and allow it to cool completely (at least 4 hours) on a wire rack before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Leave a Comment