Gluten-free raisin and cinnamon bread Recipe

(15 ratings)
Sending your rating
  • Gluten-free

serves:

10

Skill:

medium

Cost:

cheap

Prep:

20 min

Cooking:

40 min

Nutrition per portion

RDA
Calories 228 kCal 11%
Fat 6.5g 9%
  -  Saturates 1.5g 8%

This gluten-free raisin and cinnamon bread is a loaf with a difference. Sweet, spicy and utterly delicious, it’s perfect for spreading liberally with good quality butter. This bread can also be frozen, so it’s a great bake to have on standby for special breakfasts, lunchboxes or afternoon snacks.

Ingredients

  • 350g gluten-free white bread flour
  • 150g raisins
  • 2 level tsp easy-bake, fast-action dried yeast
  • 1tbsp ground cinnamon
  • 1 level tsp caster sugar
  • 1 level tsp salt
  • 1 level tsp xanthan gum
  • 250ml milk
  • 1 large egg
  • 4tbsp sunflower oil
  • 1tsp vinegar
  • You will need:
  • 1lb loaf tin, buttered

Method

  • Tip the flour into a bowl and stir in the raisins, yeast, cinnamon, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, oil and vinegar.

  • Pour the milk mixture into the flour and mix well to give a soft dropping consistency.

  • Spoon the mixture into the tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise – until it’s risen above the rim of the tin.

  • Set the oven to 220°C/425°F/Gas Mark 7. Bake loaf in the centre of preheated oven for 30-40 mins, or until it sounds hollow when tapped underneath, covering with a sheet of foil if it starts to brown too quickly. Remove from the oven and transfer to a wire rack to cool. Serve sliced, spread with butter.

More Recipe Ideas

Top Tip

Xantham gum is a common ingredient in gluten-free baking. It helps with crumb structure and creates a more consistent texture.