Oh, how I’ve missed cinnamon raisin bread for breakfast. I find commercial gluten-free cinnamon raisin/fruit breads are either dense or chewy, or they’re dry and have the texture of crunchy cardboard once toasted. I love the flavour of cinnamon, and in my opinion there never seems to be enough of this spice in the shop bought varieties, and they can be a little too sweet.
I have used my Gluten & Dairy Free White Bread recipe and added some cinnamon, sugar and raisins to the mix. It makes a beautiful large loaf which is lightly spiced and not overly sweet, perfect for breakfast or a mid morning or afternoon snack. The texture is soft and light, with plump juicy raisins scattered throughout. This bread can be stored in the pantry or refrigerator for a couple of days. However, after that it will need to be sliced and put in the freezer.
I like to have my raisin bread sliced quite thickly and what I love about this bread is that it doesn’t dry out once it’s been toasted. There is a lovely crunch on the outside and it has a wonderfully soft texture in the middle. This bread has become a delicious breakfast staple over the last couple of weeks.
There are a few things to keep in mind when making bread. Your oven, altitude and climate whether, it’s dry or humid, can influence your results. At the moment it is summer here in Australia. I know from when making bread rolls, I do have different results in winter compared to making them in summer.
Make sure you have all the ingredients at room temperature before you start making the bread. It is really important to have your milk at the right temperature 41C-46C (105F-114F), if your milk is too hot it can kill the yeast, and if it’s not hot enough your yeast will not activate. I’ve found I have more constant results by using my oven to prove the bread. I always put a bowl of water in the bottom of the oven, as this creates a warm but humid environment, which is perfect for bread proving.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
310ml (1¼ cups) warm dairy free milk of choice, I used almond milk
1 tablespoon (15ml) maple syrup
1 tablespoon (15ml) instant dried yeast
64g (2.3 ounces or ½ cup) tapioca starch
60g (2.2 ounces or ⅓ cup) potato starch
56g (2.0 ounces or ½ cup) almond meal/flour
44g (1.6 ounces or ⅓ cup) white rice flour
50g (1.8 jounces or ⅓ cup) brown rice flour
50g (1.8 ounces or ⅓ cup) sorghum flour
50g (1.8 ounces or ⅓ cup) millet flour
33g (1.2 ounces or 3 tablespoons) light muscovado sugar
4 teaspoons (20ml) ground cinnamon
1 tablespoon (15ml) xanthan gum
1 teaspoon (5ml) salt
3 large eggs, at room temperature
60ml (¼ cup) olive oil
1 teaspoon (5ml) apple cider vinegar
132g (4.7 ounces or a scant 1 cup) raisins
To plump up the raisins, cover them with boiling water for about 10 minutes and then drain well.
Grease and line a box sided loaf pan with baking paper or parchment. The size of my loaf pan was 23 X 12 X 7cm (9 X 4¾ X 2¾ inches).
Preheat the oven to 75C (167F) and place about 2 cups of warm water in a bowl and place it at the bottom of your oven. Once the temperature has been reached, turn your oven off.
The temperature of the milk needs to be between 41C-46C (105F-114F). Add the maple syrup and yeast and give it a stir to combine. Allow it to stand for no longer than 7 minutes, so please set a timer! The yeast will be frothy and bubbly.
While you’re waiting for the yeast to prove, measure out the flours, sugar, xanthan gum, cinnamon and salt and sift them together. Set aside.
Using a stand mixer fitted with the paddle attachment, add the wet ingredients to the bowl and pour in yeast when it has finished proofing. Mix on a low speed to combine.
Gradually add the sifted dry ingredients, keeping it on a low speed and mixing until well combined. Scrape down the bottom and sides of the bowl with a spatula and then turn the speed up to medium and beat for 4 minutes.
I use a piece of kitchen paper to gently pat the raisins to remove any excess water before stirring them evenly through the bread dough.
Spoon the thick batter as evenly as you can into the prepared loaf pan and smooth over the surface. If you lightly oil your spatula, it will help it not to stick to the bread dough.
Place the pan in the oven for 25 minutes, it would have risen to just above the pan. Remove the loaf pan and the bowl of water from the oven.
Turn the oven to 160C and wait until the oven has reached the set temperature before placing the loaf pan back in the oven.
It will continue to rise a little more while waiting for the oven to reach the set temperature. Bake for 40 minutes, it will be beautifully golden brown and when you tap on the surface it will sound hollow.
As soon as it comes out of the oven, immediately remove the bread from the pan and lay it on its side for about 8 minutes and then turn it to the other side for another 8 minutes, before standing it in an upright position to cool completely. This method helps the bread keep its shape.
The bread needs to be completely cool before slicing and will last a couple of day in an airtight container either stored in the pantry or the refrigerator, or you can slice it and wrap it in plastic wrap. I find placing the wrapped bread in an airtight container protects it from frostbite.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8