Gluten Free Cinnamon Raisin Bread Recipe for Bread Machine or Oven (2024)

Ingredients:

• 2/3 cup raisins
• 1 teaspoon potato starch
• 1 cup + 1 tablespoon water, plus more for soaking
• 3 large eggs, at room temperature
• 1/4 cup light extra-virgin olive oil
• 3 tablespoons non-fat instant dry milk (optional)
• 1 teaspoon gluten-free apple cider vinegar
• 2 tablespoons honey
• 3/4 teaspoon salt
• 1-1/2 cups gluten-free oat flour
• 1-1/8 cups potato starch
• 1/2 cup cornstarch
• 1 tablespoon xanthan gum
• 2-1/4 teaspoons instant dry yeast
• 1 to 1-1/2 teaspoons ground cinnamon
• 2 tablespoons slightly cooled, melted butter, plus more for pan (optional)
• 3 tablespoons brown sugar, plus more for pan (optional)
• 1-1/2 teaspoons ground cinnamon (optional)

Instructions:

To Make in a Bread Machine:

1. Add the raisins to a cup and add enough water to cover. Microwave for 30 seconds and allow to soak for 5 minutes. Drain and discard water. Place raisins on two paper towels to drain. Pat dry with another paper towel and transfer to a small bowl until thoroughly dry. Once completely dry, toss with one teaspoon of potato starch; set aside.
2. Remove pan from bread machine. Be sure the paddle is attached.
3. Add 1 cup plus 1 tablespoon water, eggs, oil, non-fat instant dry milk, vinegar, honey, and salt; set aside.
4. In a separate bowl, whisk together oat flour, potato starch, cornstarch, xanthan gum, yeast, and cinnamon. Distribute this dry mixture over the liquid ingredients in the bread pan.
5. Add the pan to the machine, snap into place, and plug machine into an outlet.
6. Add the raisins to the extras bin. If your machine does not have a bin, add them in now.
7. Bake according to your machine’s instructions. On a Breadman® with a gluten-free setting, choose the Gluten-Free setting, number 10. Then press the "Start" button.
8. After 5 minutes of mixing, scrape any dry flour on the sides and bottom of the pan using a rubber or silicone spatula; incorporate it into the dough.
9. Once the mixing cycle stops, remove the paddle to prevent a large hole in the bottom of your bread. Drop some water on the top of the dough and even it out using a clean rubber/silicone spatula.
10. Once mixing is complete, if you desire to create sweet cinnamon swirls, combine the optional ingredients (butter, brown sugar, and cinnamon). Fold the mixture into the dough. (A Danish dough whisk works well for this step; or spread the dough out onto potato starch-dusted plastic wrap; spread mixture on top; and roll into a loaf, similar to cinnamon rolls. Return dough to bread machine for rising and baking.)
11. Once the machine beeps, signaling it is done baking, remove the pan from the machine. Turn the bread onto a wire rack. If you’ve left the paddle in the machine, twist it from the bottom of the pan and gently allow the bread to fall out. Allow to rise and bake.
12. Once baked, allow the bread to cool l for 2 hours.
13. Slice the bread using an electric slicer, electric knife, or serrated knife. Freeze unused slices immediately. To reheat, microwave on low.

To Make in the Oven:

14. Oil a 9 x 5-inch loaf pan; set aside.
15. To make this bread in the oven, follow the above steps 1, 3, and 4, except place the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 8 minutes. Then fold in the raisins, using the paddle attachment.
16. While the mixer runs, preheat oven to 170 - 200°F, lowest possible temperature.
17. If creating cinnamon swirls, generously dust a 9 x 12-inch piece of plastic wrap with potato starch. Distribute dough evenly.
18. Melt butter, brown sugar, and cinnamon in microwave, allow to cool in freezer for about 4 minutes. Distribute evenly on top of dough. Roll it up like a cinnamon roll by pulling up the plastic wrap allowing the dough to naturally roll. Transfer to the prepare loaf pan and turn off the oven. Leave door open and allow bread to rise for about 50 minutes or until the dough reaches about 1/2 inch over the rim of the pan.
19. Remove from oven and preheat to 325°F. The dough will continue to rise to about 1 inch over the rim. Bake on center shelf of oven for about 1 hour and 20 minutes.
20. Continue with the above steps 12 and 13.

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