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Gluten-Free Cinnamon Raisin Bread

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Rising Time: 2 hours
  • Cook Time: 1 hour 15 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten-Free
  • Diet: Gluten Free


This Gluten-Free Cinnamon Raisin Bread is soft, fluffy, and makes for the perfect slice of toast. With raisins and cinnamon all throughout, this will satisfy your sweet bread craving – and makes the best French toast & bread pudding ever. It’s also vegan and top-8 allergen-friendly.



To activate the yeast

  • 7g (2.5 tsp) active dry yeast
  • 100g warm filtered water
  • 40g maple syrup, honey or cane sugar

For the loaf


  1. In a small bowl, combine the yeast with the sweetener of your choice and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to bubble, and then it will get nice and foamy on top.
  2. In a bowl or liquid measuring cup, mix together the psyllium husk and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.
  3. In a large mixing bowl or the bowl of your stand mixer, mix together all of your flours, starches, and salt. Whisk to combine.
  4. Add the psyllium gel and the activated yeast mixture to your dry ingredients. If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this by hand. If doing it by hand, I like using a dough whisk to get it mostly combined. Then, turn it out onto the countertop and use your hands to knead the rest of the flour in. Once it’s mostly combined, mix in the raisins.
  5. Bulk ferment the dough for 1 hour. I simply leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour in a warm place. You should notice that the dough will just about double in size during the hour, and become nice and puffy.
  6. After the bulk ferment, knock the air out of the dough (give it a punch, or flip it onto the counter and squish it firmly against the counter top) and knead/shape it into your desired shape. Then, place it in the banneton (seam side up) – I like a 7″ banneton, or a loaf pan (seam side down – mine was 8.5 x 4.5″) for the final proof.
  7. Cover with a tea towel and let the loaf rise for one more hour in a warm place. It should just about double in size again. Preheat the oven to 425℉ while it rises with a Dutch oven inside, if using.
  8. Once it’s risen, score the bread (carefully flipping it out of the banneton onto parchment or a silicone sling if baking in a Dutch oven). If you’re baking in a loaf pan, you may want to brush the top with oil to get a nice golden crust. You can also sprinkle with cinnamon sugar, if desired. It makes a delicious sugary crust!
  9. Place into your baking vessel if using a Dutch oven. If using a loaf pan, just place right into the oven. Bake for 1 hour and 15 minutes, removing the lid for the last 15 minutes if baking in a Dutch oven. It should be golden brown and crusty.
  10. Remove from the baking pan and set on a cooling rack to cool completely. This is definitely the hardest part, but you really need to let the loaf cool completely so the inside can set. I try to let it cool overnight, but you’ll want to let it cool for at least four to five hours. It should be fully cool to the touch before cutting into your loaf.
  11. Slice and eat. This bread is great raw, toasted, or however else you want to enjoy it!


Oat flour is also great in this recipe, in place of all or part of the sorghum/brown rice flours. I recommend experimenting with different grain flours to find the combo you like best!

Keywords: cinnamon bread, cinnamon raisin bread, gluten-free bread, gluten-free cinnamon raisin loaf