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A slice of gluten free cinnamon raisin bread served on a white floral plate.
5 from 4 votes

Gluten Free Cinnamon Raisin Bread

Get ready to fall in love with the perfect flavors of this gluten free cinnamon raisin bread! Breakfast will never be the same again.
Prep Time: 50 minutes
Cook Time: 1 hour 5 minutes
Proofing Time: 1 hour
Total Time: 2 hours 55 minutes
Servings: 12 slices
Calories: 145 kcal

Ingredients

For the cinnamon swirl filling

Instructions

  • Combine the raisins and warm water in a small bowl. Set aside to soak for 10 minutes.
    ½ Cup (80 g) Raisins, 1 Cup (250 ml) 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 (356 g) Non Dairy Milk, 1 Tablespoon (6 g) 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 (454 g) Bob's Red Mill Gluten Free Bread Mix, ¼ Cup (50 g) Sugar, 2 ½ teaspoons (9 g) 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 (56 g) Vegan Butter, 2 (112 g) 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 (56 g) 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 (53 g) Light Brown Sugar, 4 teaspoons (8 g) Cinnamon, 1 Tablespoon (9 g) 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

Weighing ingredients - I have shared the volume and weights for all ingredients, but I highly recommend you use a kitchen scale to weigh everything for the best results. To see the weights, click the button that says "metric" below the ingredient list.
Milk Temperature - It is crucial that the water not be too hot or cold to activate the instant yeast.  Check your milk temperature with an instant thermometer.  It should read 115 degrees before the psyllium husk is added and it will cool to around 110 degrees while the psyllium gels.
Storage - You should store this bread in an airtight container or bread bag. This gluten free bread will last for about 3-4 days at room temperature before molding.  You can also store it in the refrigerator for longer life, approx 7 days.  If you'd like to freeze your bread, once it is completely cooled, cut the bread into slices and wrap the sliced bread in two layers of plastic wrap and place it inside a freezer bag.  Store for 2-3 months.