The Secret to Baking Perfect Gluten Free Cinnamon Raisin Bread Revealed – 2 Recipes

I used to think gluten-free bread was a lost cause—dry, crumbly, and about as exciting as a cardboard box. Then, one rainy afternoon, I decided to tweak a recipe for my niece, who can’t touch gluten but loves cinnamon raisin bread. After a few flops (and a lot of flour on my counter), I hit gold. This isn’t just bread—it’s a game-changer. Soft, spiced, and packed with raisins, it’s the kind of loaf that makes you wonder why gluten ever got all the hype. I’m spilling the beans on that recipe, plus a wild twist: a cinnamon raisin bread stuffed with a maple walnut swirl. Let’s get baking.

Recipe 1: Classic Gluten Free Cinnamon Raisin Bread

This loaf is my pride and joy. It’s fluffy, sweet, and smells like a cozy fall morning. The raisins plump up just right, and the cinnamon weaves through every bite. Trust me—no one will suspect it’s gluten-free.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum included)
• 1/2 cup oat flour (certified gluten-free)
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm almond milk
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp apple cider vinegar
• 3/4 cup raisins (soaked in warm water for 10 minutes, then drained)

How to Make It:

1. Wake Up the Yeast: Grab a small bowl. Mix the warm almond milk with a pinch of sugar, then sprinkle the yeast on top. Let it sit 5-10 minutes until it’s foamy. If it doesn’t foam, your yeast might be old—toss it and try again.
2. Mix the Dry Stuff: In a big bowl, whisk the gluten-free flour, oat flour, brown sugar, cinnamon, and salt. Get it nice and even.
3. Blend the Wet Stuff: In another bowl, beat the eggs, melted coconut oil, and apple cider vinegar. Add the foamy yeast mix and stir it up.
4. Make the Dough: Pour the wet into the dry, stirring as you go. It’ll be sticky—don’t panic, that’s how it’s supposed to be. Toss in the soaked raisins and mix them through.
5. Let It Rise: Scrape the dough into a greased bowl. Cover it with a damp towel and set it somewhere warm for 1 hour. It should puff up a bit.
6. Shape It: Punch it down gently, then move it to a greased loaf pan. Smooth the top with wet fingers—it’s less messy that way.
7. Rise Again: Cover it with the towel and give it another 30-45 minutes to puff up more.
8. Bake It: Heat your oven to 350°F (175°C). Pop the loaf in for 35-40 minutes. It’s done when the top’s golden and a toothpick comes out clean.
9. Cool It: Let it sit in the pan for 10 minutes, then move it to a rack. Resist slicing it hot—it needs time to set.

Pro Tip: Brush the top with a little melted coconut oil and dust with cinnamon for extra oomph.

Recipe 2: Gluten Free Cinnamon Raisin Bread with Maple Walnut Swirl

This isn’t your average loaf. I dreamed it up when I wanted something fancier for a holiday brunch. The maple walnut swirl adds a sticky, nutty surprise that pairs perfectly with the raisins. It’s a showstopper.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 cup oat flour (certified gluten-free)
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm almond milk
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp apple cider vinegar
• 1/2 cup raisins (soaked and drained)

Maple Walnut Swirl:

• 1/4 cup maple syrup
• 1/4 cup chopped walnuts
• 1 tsp cinnamon
• 1 tbsp gluten-free flour

How to Make It:

1. Start the Yeast: In a small bowl, mix warm almond milk with a pinch of sugar. Add the yeast, let it sit 5-10 minutes until foamy.
2. Dry Ingredients: In a large bowl, whisk the gluten-free flour, oat flour, brown sugar, cinnamon, and salt.
3. Wet Ingredients: In another bowl, mix the eggs, coconut oil, and apple cider vinegar. Stir in the yeast mixture.
4. Dough Time: Combine wet and dry, stirring until sticky. Add the raisins and mix well.
5. First Rise: Move the dough to a greased bowl, cover with a damp towel, and let it rise for 1 hour in a warm spot.
6. Make the Swirl: While it rises, mix the maple syrup, walnuts, cinnamon, and flour in a small bowl. It’ll be thick and sticky.
7. Shape It: After rising, punch down the dough. On a lightly floured surface (use gluten-free flour), roll it into a rectangle about 1/2 inch thick. Spread the maple walnut mix over it, leaving a small border.
8. Roll It Up: Starting from the long side, roll the dough into a log. Pinch the seam to seal it. Place it seam-side down in a greased loaf pan.
9. Second Rise: Cover and let it rise 30-45 minutes.
10. Bake It: Preheat to 350°F (175°C). Bake for 40-45 minutes until golden. Check with a toothpick.
11. Cool It: Cool in the pan for 10 minutes, then transfer to a rack.

Pro Tip: Let it cool fully before slicing—the swirl needs time to firm up.

FAQs

Can I swap the oat flour?

Oat flour keeps it light, but you could try almond flour for a nuttier vibe. Just don’t use a heavy single flour like rice—it’ll weigh things down.

How do I keep it fresh?

Wrap it tight in plastic or a container for 3 days at room temp. For longer, slice and freeze it. Warm it up before eating—it’s worth it.

What if my dough’s too wet?

Gluten-free dough is stickier than regular. If it’s soupy, add a tablespoon of flour at a time, but don’t overdo it—you want it soft.

Can I skip the raisins?

Sure, leave ‘em out or swap for dried cranberries. The maple walnut version’s still plenty flavorful without them.

Wrap-Up

There you go—the secret’s yours now. This gluten-free cinnamon raisin bread (and its swirly cousin) turned my skepticism into obsession. Bake it, share it, eat it straight from the oven if you can’t wait—I won’t judge. Snap a pic of your loaf and tag me online. Let’s show the world gluten-free can be downright delicious. Happy baking!