I wish you could smell the aroma of this gluten free Oatmeal Cinnamon Raisin Bread baking. I love this fresh bread – with cinnamon, oats, and studded with plump raisins – smothered with butter and sprinkled with cinnamon and sugar. Yum!
The first thing I thought of when I was diagnosed with Celiac Disease is how I would never have bread be a part of my life anymore. The truth is, bread can still be a part of your life. Sometimes to get a really good bread though – you have to learn to make it yourself.
I loved raisin bread before being diagnosed. I had never baked any from scratch before having to eat gluten free, so I had to do some research to try to re-create this recipe. After a little researching, and some testing, I’m thrilled with how this gluten free Oatmeal Cinnamon Raisin Bread turned out.
This loaf isn’t dry or “fall apart” like a lot of store-bought breads. It is moist and not at all crumbly. Properly wrapped in plastic or a zipper seal bag, this gluten free Raisin Bread stays fresh on the counter for up to 3 days. It also toasts up beautifully – my favourite way to eat it is toasted with some butter and a light sprinkling of cinnamon and sugar.
I baked this loaf in my 9″x4″ Pullman Pan, I just didn’t put the lid on it since the dough rose to the top of the pan before baking. But I really like the shape of loaf that the Pullman pan gives – a nice tall loaf with straight sides.
Tips for baking the perfect gluten free Oatmeal Cinnamon Raisin Bread:
- Be sure to grease your pan, and line with parchment paper, to ensure your loaf comes out of the pan easily.
- Take the time to soak the oats and raisins before adding them to the loaf. Otherwise, they will both steal moisture from the bread dough instead of adding moisture.
- Give your loaf enough time to rise before baking. I find 25-30 minutes in a warm, draft-free area works best.
- When baking bread, bake it the amount listed in the recipe, but also be sure to check the internal temperature of the loaf with an instant read thermometer. Your bread should read 200 degrees F for it to be done. Any less, and your loaf will sink after you remove it from the oven.
Gluten Free Oatmeal Cinnamon Raisin Bread
Gluten free Oatmeal Cinnamon Raisin Bread - with cinnamon, oats, and studded with plump raisins. Yum!
- 1/2 cup certified gluten free rolled oats
- 1 cup raisins
- 3/4 - 1 cup warm water (start with 3/4 cup and add up to 1/4 cup if necessary)
- 2 tablespoons granulated sugar
- 1 tablespoon rapid rise yeast
- 2 teaspoons apple cider vinegar
- 2 tablespoons oil
- 2 large eggs
- 2 egg whites
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/4 cup milk powder
- 2 1/2 teaspoons xanthan gum
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Grease a 9"x4" (or 9"x5") bread pan with butter or coconut oil. Set aside.
Place oats & raisins in a bowl and cover with hot water. Set aside and let soak for 10 minutes. Drain water using a sieve or strainer. It is Ok if it is still wet, you just don't want any puddles in the mixture.
In a small mixing bowl, combine water, sugar & yeast. Stir and let sit until foamy on top. Then add the cider vinegar, vegetable oil, eggs and egg whites.
In the bowl of a stand mixer, combine all dry ingredients together. Mix until evenly combined.
Add the soaked oats & raisins to the dry ingredients. Turn the mixer (with the paddle attachment) on low speed, and slowly add the wet ingredients. Once combined, scrape down the sides of the bowl with a rubber spatula. Turn the mixer on medium, beat for 2 minutes.
Spoon dough into prepared bread pan. Let rise, uncovered, in a warm, draft-free place for 25 minutes, or until it has reached the top of the bread pan. (I preheat my oven to 100 degrees F, and turn it off, just so it is warm in there, and then I leave the oven light on for warmth.)
Place bread in preheated 350 degrees F oven, and bake for about 35 minutes, or until the internal temperature with an instant read thermometer is 200 degrees F.
Remove loaf from oven, and leave in the bread pan for 5 minutes. Remove from pan and cool on wire cooling racks (I like to cool loaf on its side, flipping ever 5 minutes).
When the loaf is completely cool, store in airtight bag. Can be left on the counter for 3 days, or frozen (wrap in additional plastic wrap if freezing).
If you miss good bread, I suggest you try these other gluten free bread recipes:
- Gluten Free Millet Sandwich Bread
- Easy Gluten Free, Dairy Free Bread in your bread machine
- Gluten and Rice Free Multigrain Bread
- Gluten Free Bagels
This recipe and images were updated in February 2018.
Disclosure:We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
great pictures..kitchen looks great..are you sure thats your kitchen?? Great job
Tasty Eats At Home says
This might be weird, but I think I love you. I've been mulling over the idea of a cinnamon raisin bread (I've been working on a regular bread recipe that I have close to perfect, and planned on modifying it for this purpose) but now I don't have to! This sounds SO freakishly delicious, I can't hardly stand it. I'll have to make it. Now.
betty r says
What scrumptious looking raisin bread, Jeanine..I can imagine the smell..or is it wafting across to our house??
I too love toasted raisin cinnamon bread..yummers:)
Your baking area in the kitchen looks great..can't wait to see your new kitchen. You guys have really been working hard!
Yep, Mom, that's my kitchen! Enough countertop I can move the clutter around. 😉
Alta, why, thank you! 🙂 I like being loved, especially for food. Glad I can help you out, let me know how this recipe works for you. I am loving having raisin bread added to my breakfasts.
Betty, the way the wind was yesterday, you may have been smelling my bread. 🙂 Yes, the kitchen is now DONE! Well, mostly. lol At least we've done all we can right now. We'll have to make a coffee date soon, I don't think you'd recognize the main floor.
It looks scrumptes. Is there a way to convert to baking powder instead of yeast
OMG Jeanine from the old candle board, it's been a long time!! I just happened to stumble upon your site as I was looking for a Raisin bread recipe. Wow, you have some great recipes here. The raisin bread is in the oven as I type, it smells and looks great, a great recipe, thank you 🙂 Katrina
This bread is soooo good. We ate half straight out of the oven. Then made french toast. It was great. I think I'll try some walnuts next time.
Ah! You've done it again…another bread recipe I will be trying! I don't have dry milk powder though :/, is there a substitute? If not, i'll wait until I can pick some up…I want it to come out this tasty looking!
Wow! Amazing bread! Small crumb, good crust and a squishy elastic center. SO good warm with cheddar cheese for lunch. We debated whether it was a "waste" to toast it tomorrow for breakfast.
THanks for sharing this wonderful recipe.
this looks so good. Having been diagnosed 5 years ago, bread has only recently started making an appearance in my life. Is there any way at all to do this without yeast? I am intolerant to that as well. Would love to know if there was some way i could make some decent bread without using yeast. I have failed so far.
I'm looking for a gluten-free recipe for a mostly savoury fruit bread to serve with a cheese platter just for a bit of variety. Being non-coeliac myself I recently had a pear and walnut bread which was so tasty with the cheese. So hoping to replicate to replicate this so my sister can join the fun.
Aside from looking so tasty itself…even for one who can eat wheat…this seems to be the closest thing to what I'm after. Trying to steer clear of the more "cakey" loaves as I don't think their buttery/moist texture or sweetness would work as well with the cheese.
Would you think this recipe – substituting the raisins for dried pear and adding some roughly chopped walnuts would work? Any other changes you'd recommend?
Thanks so much!
This looks great! I wondered what could be substituted for the milk powder?
Thanks, Angie! If you're going for dairy free, you can omit the milk powder, and use your choice of milk in place of the water, that should work well. Or you can replace the milk powder with almond flour, that would increase the protein in the dough as well.
Good luck! 🙂
You are officially my favorite gluten-free blog that I have EVER found!! (This is all based on reading this DELICIOUS looking raising bread recipe and your sandwich bread recipe that I found on Pioneer Woman's Tasty Kitchen. I'm sure I will fall in love with you more as I read more.) I LOVE the pictures along with the steps. And the "normal" flours! We live in a small town and it's difficult to find some of the funky ingredients that some gfree recipes call for. THANK YOU!!! Keep up the fun writing, great pictures, and awesome recipes! 🙂
@christine Christine, you really know how to make a gals day. 🙂 So glad that you're enjoying the bread recipes, that's awesome! Thanks for your comment, you've made me smile. 🙂
Ok, this turned out super delicious!! One problem… with all the bread I bake, it looks perfect coming out of the oven… golden brown, rose perfectly… but then when I let it cool it sinks down a lot! What am I doing wrong?? I tried to cool it on it's side, but then it sunk down sideways and still looks totally weird. We live in an old house w/ a drafty kitchen… is it cooling too fast?? Because it rises great before/during baking. And the flavor was awesome.
@Christine Hmm…you could maybe try to decrease your water by a few Tbsp? That might help it to not be too wet. Also, be sure to bake it long enough (maybe 5 minutes more?). GF bread is such a finicky thing!
Man oh man was this good! I doubled your recipe and replaced the eggs and gums and used a commercial pullman pan for baking. I've never seen a gf vegan bread raise so high! Probably the pan more than anything else, but this was so very good. Thank you for the amazing template!
My husband doesn't like raisins. Will this work ok without them? I have some fresh pecans straight from GA. Can I use those?
Since you would like to omit the raisins, maybe you could add dried cranberries, dried cherries, dried apricots etc instead.
Jeanine - The Baking Beauties says
@chris, it shouldn't be a problem to leave the raisins out. If you are going to add nuts, I'd chop them up a bit, not using uncut halves. Just to make sure that they stay suspended in the dough. Let me know how it works!
Ren Baked says
I just used your recipe! Awesome, thanks so much for sharing. I substituted rolled oats for lentils since I accidentally bought non certified-gluten-free and it turned out really well. Also gave it an interesting look. I also always sub eggs for flax-seed powder.
Just take equal parts flax seed powder and water and bring it to a boil. Same consistency as eggs!
I’ve searched and searched for a GF cinnamon bread recipe. The person I’m making if for though, doesn’t want oats or raisins in it. Would it stand just fine without either of those ingredients?
Or with just raisins, do I still have to soak them?
I made this bread for my mom last week and I can agree that the smell coming out of the oven was amazing! My mom oohed and aahed every morning toasting her bread until the very last slice. I encourage you to try it for yourself. I can’t imagine you being disappointed. Thank you so much for the recipe! I’m making it again today.
Your bread looks yummy – I wish I had a toasted slice right now. I love the way you have used your kitchen drawers for storing your baking items. My kitchen remodel has just been completed too. I shopped on Amazon for containers to store sugar etc. and chose the Lock and Lock. More than once I have had pantry moths. No longer will that be a problem. These containers are airtight and bug tight!!! For those that can not have the raisins – they could add dried cranberries, dried cherries, dried apricots etc.
What can i replace milk powder with??? I have soy milk…
I would replace the water with warm soy milk, should work without a problem!
Okay thanks! 🙂
Bonnie Dinelle says
I have to say Thank you….as a year old GF person, I am still learning and boy is there a lot to learn.
My husband and I love Raisin bread, and the store bought stuff is like cardboard, so serarching I go and found your site. I made yours 3 times now, the first two turned out beautiful, but the last one came out looking okay, but the inside center was gummy….what did I do wrong?
By the way going to try your hamburger buns tomorrow night
Thanks again for your site, I love it
You’re welcome, Bonnie! Glad that I can help you out. 🙂 I would guess that the 3rd loaf was underbaked, and when bread is not quite baked all the way, it will collapse and get kind of gummy in the middle. That’s all I can think of off hand. Did you do anything differently the 3rd time?
I really love the look of your Raisin Bread and would love to make it….but here we use oz or gramms….do you know what the conversion would be?
Oh boy, Jennie, that’s a challenge. I’ll see what me and Mr. Google can come up with…
6 oz – 8 oz warm water (start with 6 oz. and add up to 2 oz. if necessary)
28 grams granulated sugar
8.5 grams instant yeast
10 grams cider vinegar
27 grams vegetable oil
2 egg whites
Combine water, sugar & yeast. Stir and let sit until foamy on top. Then add the cider vinegar, vegetable oil, eggs and egg whites.
158 grams brown rice flour
96 grams potato starch
60 grams tapioca starch
17 grams milk powder
5 grams cinnamon
13 grams xanthan gum
5 grams salt
I haven’t tried using these measurements, but from what I can figure, these should be pretty accurate. Let me know how it works for you!
Kristine Angelo says
My daughter and I have recently been diagnosed with gluten, dairy, egg and soy intolerance. She has asked me to find a cinnamon raisin bread recipe, and yours looks to be the best out there. However, can I successfully substitute egg replacer for the eggs, and almond milk for the water instead of the milk powder?
Many thanks..~Kris Angelo
I haven’t tried making it egg free, so I’m not sure how it would work. Be sure to read through the comments on this recipe, as well as the “Wonderful Sandwich Bread” recipe, both are similar. Someone may have made it egg free and left a comment, I’m not sure.
HI. My husband is newly gf and I’m trying to find some recipes for his favorites…I am having terrible luck substituting the pre-mixed gluten free flour in regular recipes and was wondering if you always just use the seperate flours? Would the premixed all purpose gluten free flour work for this bread? Everything always turns out so dry & crumbly.
Hi Terri, welcome here! Don’t fret, it gets better. 🙂 First off, what kind of preblended flour are you using? What flours make that mix up, and does the mix have any xanthan gum or guar gum in it? I usually mix my own flours, or use separate flours, and always stock brown rice flour, tapioca starch/flour and potato starch (not flour).
I’ve heard good things about Better Batter mix, and Jules gluten-free flour mix as well, although I have never tried any all-purpose store bought mixes.
If you can answer the above questions, I’ll do what I can to help though. 🙂
I have a box of better batter flour (rice flour, brown rice flour, tapicoa starch, potato starch, potato flour, xanthan gum and pectin) and a bag of Dakota Prairie flour (white rice flour, potato starch, cornstarch, brown rice flour, tapicoa starch, xantham gum). I live 100 miles from a store with the gluten free flours, foods, etc and have bought most stuff at online stores-that’s why I opted for the premixed-I don’t know where to begin with buying each one seperately. Can you get by with just Brown rice flour, potato starch, tapioca starch and xanthan gum for most recipes? I could buy some of each of those. (I haven’t read thru many of your recipes here, just found the cinnamon raisin bread in a google search and it sure looks and sounds good!)
Any help/info you can offer is greatly appreciated. And, I love your kitchen area in photo above. I would love to have half that area for storing gluten free flours and a prep area. Looks really nice.
Hmm…it’s hard to say. I’d try the Better Batter mix, but I can’t guarantee anything. The majority of my recipes are made using those 3 flours/starches. I usually make a blend with 4 cups brown rice flour, 1 1/3 cup potato starch and 2/3 cup tapioca starch, and add the xanthan gum based on what recipe I’m doing. I do also like to use Sorghum flour at times, it’s a nice grain that helps up the protein of your baked good as well.
The one thing I don’t like about all purpose mixes, especially if the xanthan is in there, is that different recipes need different amounts of xanthan. Think of xanthan as your gluten. A muffin recipe, that you are not supposed to over stir (because it needs little gluten developed in the dough), and a bread (that needs a lot of gluten worked up by kneading it) will need different amounts of xanthan. I think you could use those blends quite well in biscuits, cookies, muffins & cakes, but I’m not sure they would work as well in a bread. If you had xanthan on hand, I would suggest using the preblended flour and adding a tsp of xanthan to the blend, just so that you don’t have all that flour and can’t use it.
Hope this makes sense. Feel free to ask more questions or email me if you need, I’m happy to help. 🙂
I think this recipe looks great. I want to make this for my son who is gluten and dairy free.
Can I use this recipe in a bread machine?
I’ve never made bread in the oven before and don’t have a loaf pan.
I do have a bread machine that I bought many years ago and only used a few times to make regular cinn raisin bread.
I just bought a load of the Udi’s cinn raisin bread and it costs 6.49 for the small loaf. I think it would be cheaper if I made these at home.
Wow! I just made this cinnamon bread and I was SO pleased!!! I could not wait until it was completely cooled to taste it! I used to bake whole wheat cinnamon raisin bread until I had to give up gluten. Being new to the different flours I am in the learning process again. This recipe was fool proof. I did use 3/4 cup brown rice flour and 1/4 cup coconut flour and used 3 egg whites. A beautifully perfect loaf that is delicious! Thank you!
Awesome!!! 🙂 And thanks for letting us know about all the changes you made, I’m sure it’ll be handy for others as well.
To add to my above message. I also substituted the potato starch with 1/2 cup corn starch because I can’t have potatoes and I used cranberries instead of raisins because I can’t have grapes and safflower oil instead of vegetable. Just stating the substitutions in case someone is out of an ingredient and needs to know what will work! Again, thanks for the wonderful recipe.
I’ve just recently discovered my allergy to gluten and I cannot wait to try this recipe!
Question though: What I can use in place of milk powder? I need this to be lactose free as well.
Not a problem, Kelly! You can either sub almond meal for the dry milk powder, or you can omit it all together, it should still work fine without. 🙂
thank you so much! I’m just getting ready to bake this now. i’m so excited! 🙂
Good luck! Let me know how it goes. Have you read through the comments? Some good points in there too!
THANKS YOU! I made regular oatmeal bread (no raisons or cinn) and we ate 1 1/2 loaves in 8 hours. Next time will make a triple batch. Didn’t have dry milk so used about 2 T nondairy creamer.
Perfect! Great substitution tip, thanks! Glad to hear that the bread is a huge success. 🙂
Michele D. says
This is a wonderful loaf of bread! I’ve made it with both the cinnamon and raisins, as well as without, and it comes out perfect every time. I substituted almond meal as a dairy-free alternative for the milk powder, and when I realized I was out of yeast, I also made it substituting an equal amount of baking powder for the yeast, and just omitted the rise time. It was wonderful with both substitutions!
That’s awesome, Michele! Thanks for sharing the substitutions that you made, it’s nice to know what works for others. 🙂
Michelle H. says
I made this raisin bread last night. OMG ! It was very tasty when me and the kids toasted it for lunch. I was a little iffy, because I did not have a stand mixer, so I just used the handheld one. I was concerned when the dough didn’t rise within the 25 minute window, but it started to rise when I placed in the oven. I guess it needed the heat to activate it. This is definitely a keeper recipe for me and my family. It did not come dense and heavy like breadmaker bread, which is what I like about this bread. Now I don’t have to pay $5 bucks place for Rudi’s GF Raisin bread. Have you tried doing this in the breadmaker, or does it come out too heavy and dense, like all other breadmaker made breads ? Do you think it’s better to do the oven baked, verses the breadmaker machine baked ? If I placed a couple of loaves in the deep freezer, what would be the shelf/freezer life of this bread ? Sorry about all the questions, but I’m fairly new to the gluten free thing. Thanks
When I let bread rise, it do it in a slightly warm oven with the light on, it really speeds up the rising process, since yeast needs heat to get going. 🙂
I don’t have a bread machine though, so I have never played with this recipe in the bread machine, sorry!
As for the freezer time, you would have to make sure that the loaves are very well wrapped before putting them in there, and even then, I don’t think I would leave them there for more than a month. Hope this helps you out a bit!
Thanks so much for a delicious recipe! I love this bread and just enjoyed some for breakfast! I can’t wait to try a “regular” version of it too — no cinnamon and raisins — after hearing that it turned out so well for others!
Jeanine Friesen says
You’re very welcome, Missy, I’m glad to hear that you liked it. 🙂
Jeanine this is the best GF bread I ever had. Thank you so much for the recipe. You make me belief that making bread GF is possible.
Jeanine Friesen says
yeah!! Glad to hear that, Vivi! 🙂
5 days on the counter and still delicious Jeanine!
Jeanine Friesen says
Oh wow – it never lasts that long here. 🙂
I just bought a bag of oat flour, can I use it in the place of the roll oat? The same quantity?
Jeanine Friesen says
Hmm…good question! I’ve never tried it before, but it ‘could’ work. I would just mix it in with the flours though, instead of soaking it with the raisins. Let me know your results!
Can I use this recipe in a bread maker? With my white bread recipe I use the rapid rise setting. Will this work for your recipe?
Jeanine Friesen says
I don’t have a bread machine, so I haven’t been able to try it. You’re welcome to though, just report back so we have an answer to that question. 🙂
I just tried this recipe and am waiting for it to bake. The kitchen smells wonderful!!! I substituted the 2Tbsps of white sugar with 1 Tbsp brown sugar and 1Tbsp Molasses and instead of 1 cup of brown rice flour I used 1/2 cup and 1/2 cup of sorghum flour.Thanks for sharing your recipe.
Jeanine Friesen says
I think those substitutions should work quite well, Kathryn! Enjoy!
Alice Theofan says
This recipe is much like the Most Wonderful Bread. I’m going to make it ASAP! I’m pretty sure my 2 Celiac boys will be very happy with you once again! Thanks again. You make their GF bread lives so much happier!! 🙂 🙂
Jeanine Friesen says
Thanks, Alice! Glad to hear that. 🙂
Just made this bread. The “dough” was like cake batter. Not sure if it was supposed to be that thin but I followed the recipe exactly using only 3/4 cup water. It did rise to the level of the pan prior to baking but did not rise any more while baking, then sank a little while cooling. It does not look at all like your cooled loaf. It still does have a good taste, I guess that is what really matters.
Jeanine Friesen says
Hi Jennifer, it sounds like you needed less liquid. Here’s some great bread baking trouble shooting ideas: http://www.allergyfreealaska.com/2013/05/06/the-everything-guide-to-gluten-free-bread-including-troubleshooting/
Awesome! Just made it and it’s half gone….my daughter agrees!
Thank you for this recipe!
Jeanine Friesen says
yeah!! Glad to hear that, Valerie! Also makes a great sandwich bread without the raisins & cinnamon!
Made my first loaf of gluten free bread. I was in the process when I discovered that I did not have any tapioca starch, just the flour. I thought about what I had and added some more potato starch and then some corn starch. I did not have any rapid rise yeast so I used my regular which I keep in the freezer. I made and sold a lot of Challah the regular kind, thousands of loaves. Every time we went out we would take about 250 loaves with us and unless it rained we sold it all at different venues. Anyway back to the raisin bread. I got it together and put it to rise and kind of forgot it a little and it was well above the edge of the loaf pan. I baked it the regular time and used my instant read thermometer and knew it was not done as it read 140 degrees. At this stage of the game I just kept setting the timer for 10 minutes more and kept checking the internal temperature. I had nothing to lose. From what I had read on this site Ii knew if it was raw on the inside that it would fall if I took it out to cool. Well it took almost twice the baking time and the highest I could get the internal temp was 210. It would not go beyond. Took it out and let it cool and it had baked into a pretty high loaf I thought. Let it cool and at this point it was 2:00 in the morning. I just could not go to bed till I could find out what I had done and whether it was eatable. It was OK, sliced fine, still moist inside. Wish I could send you a photo because I took one of it. It had been my experience that the rapid rise yeast produced a dryer product which is why I use regular granulated yeast purchased at the co-op.
Raechel P. says
I first found your site 3 months ago and you have been a total God-send to me. My daughter and I recently started eating gluten-free , but not without a lot of fear on my part. Your recipes are wonderful, most of them you can’t tell they’re gluten-free. This particular bread recipe is my favorite, I make it with the cinnamon and raisins as well as without for a great all around bread. Thank-you, Thank-you for all of your efforts in the kitchen, you’ve inspired me!
Thanks for all the hard work Jeanine! You have been a wonderful addition to my kitchen. I made this last night and my husband, who has celiacs, was just raving about it. I make the millet sandwich bread weekly and have made the cinnamon rolls often too. I’m so glad I found you. Thanks again.
Beverly Fullerton says
i was getting very frustrated when i first started baking gluten free,i was throwing out more bread especially then i was using then I ran across your site and decided to try it, i just sing your praises everytime i talk to someone that is celiac or gluten intolerant,you just seem to have a knack of knowing how to convert,first bread i made was the sandwich bread with the flax seed in it,then I tried the one with millet in it and the cinnamon raisin bread they are all fabulous,plus all the other recipes i have tried including hamburger buns,soup bowls which are a little heavy i put them in pyrex bowls so they will be higher,donuts you have it,your homade gluten free granola bars are cooling on my counter now. I am 81 years old go to a chiropractor intern he and his wife are also either celiac or gluten intolerant,i give away alot of my product so i can try it and they love it too,they are strong into the homepathic doctoring so its been just the last 5 years i have gotten in line,take a probiotic too as my system was not absorbing food supplements u have it im not loosing weight anymore but decided it was feel good or be skinny ha THANKS SO MUCH FOR YOUR EXPERTICE
Thank you SO SO much, Beverly! I’m so glad that I’ve brought some joy back to your kitchen again. Glad to hear that you’ve got some testers that are willing to help you out too. 😉
Sofiah Balfas says
Dear Jeanine, thank you so much I trims this recipe, wonderfull bread, I love it. I have been diagnosed celiac disease. I stay in Indonesia, it’s very difficult to find gluten free bread in my country. You inspire me to bake my own gluten free bread.
So glad to get you baking, Sofiah! Homemade bread really is better than anything you can get in the stores, even here in Canada. 🙂
sounds great and I will be trying this out – without the oats as oats have a similar protein called avenin which also affects 1 in 5 ceolics or those who are gluten intolerant like myself.
Hi, I can’t wait to try this recipe! I seem to be the only one wondering…what size loaf pan? Thanks!
Oh, dud, never mind..just saw the size loaf pan listed…sorry!
This was such a delicious recipe! I made my own flour blend; millet, tapioca, potato flakes, teff and quinoa), plus powdered egg whites- oh so yummy and rose high! Today I’m adapting your recipe and instead of raisins. It the best raisin bread I’ve ever had, and SO MOIST!!!!, I’m going savory with garlic and onion. Thank you so much!
Phyllis Plewes says
Jeanine: Your recipes are just great, made the raisin bread in the Pullman pan. Was so pleased. Thank you so much. Only change I made was to use 3 Eggs, used almond flour in place of milk powder. My husband who is not gf enjoyed a slice. Believe the aroma in house teased him into tasting the bread. Love your site, Jeanine. You are indeed a blessing. Phyllis
Phyllis, you are so kind! thank you so much for the wonderful comments. Fresh baking bread will get ANYONE to the kitchen! 😀 And don’t you just love that pullman pan? If you find that the loaf is sinking when you are done baking, try adding another 5-10 minutes to the bake time. I’ve found that helps, even if I baked it to the right temperature. A few extra minutes, and I end up with a beautiful square loaf.
I have 2 questions. First can you make this in a bread machine and second can you substitute psyllium husk powder for the xanthan gum?????
Thank you, Jeanine, for this fabulous recipe! My husband loves cinnamon raisin bread and I am gluten free. I just made it, and it is truly one of the BEST breads I have made. It is a keeper! And yes, the fragrance is amazing. Texture is perfect. Hubby is happy and I am happy. Added benefit, your instructions are so easy to follow. Thank you too for the tip to soak the oats and raisins. Wow, that does make a difference. I am looking forward to trying your other recipes!
Do you think oat flour would work as I’m going grain free as well!