AuthorLeah St John, CHN
RatingDifficultyBeginner

This tried and tested gluten-free Cinnamon Raisin Bread is packed with lots of raisins and fragrant Ceylon cinnamon.

It's so tasty you can eat it plain, or top a slice with mashed banana, nut butter and jam, or sliced apple and plant-based cream cheese.

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Yields1 Serving
Prep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

 475 g gluten-free flourwe use Bob's Red Mill Gluten Free All Purpose Baking Flour
 15 g ground chia
 15 g whole psyllium husk
 3 tbsp coconut sugar
 1 ½ tbsp Ceylon cinnamon
 ¾ tsp Himalayan salt
 20 oz warm water
 2 ¼ tsp instant yeast
 1 tbsp apple cider vinegar
 ½ cup raisinsif using jumbo raisins, cut them up into smaller pieces

1

Preheat oven to 425°F, and line a loaf tin with parchment paper (if you use another bread tin to press the parchment down, it will be easier to fill it with the bread batter).

2

Stir yeast and 1 tbsp of the sugar into the warm water and leave for 10 minutes to allow the yeast to activate. If it doesn’t foam up then your yeast may be inactive and your bread won’t rise. Meanwhile, continue with step 3.

3

In a mixing bowl, combine the flour, chia, psyllium, remaining coconut sugar, cinnamon, and salt, and whisk well.

4

Add vinegar and yogurt to the activated yeast, stir, and then add to the dry mix. Stir the mixture vigorously with a large whisk until it starts to thicken (approximately 1 minute). Add the raisins, and whisk the mixture again to distribute them.

5

Pour into the parchment-lined loaf tin, cover with a tea towel, and let rise for 15-20 minutes. It should have risen slightly over the top of the loaf tin.

6

Bake for 40-45 minutes, until you can tap on the bottom of the bread and it sounds hollow.

7

Remove the loaf from the tin with the parchment and lay the loaf on a cooling rack on its side for 10 minutes, then switch the loaf to its other side for another 10 minutes. This prevents the loaf from sinking in the middle.

8

After 10 minutes on each side, stand the loaf upright and allow to cool completely before slicing.

Notes
9

When making this bread, please bear in mind that it is a wet mix and not kneadable. Do not skip using the parchment to line your loaf tin as this mix will stick. It rises quickly and should not be allowed to overproof as this will lead to a sunken or misshapen loaf.

10

This is a closed-crumb loaf that is filling even when sliced thinly. It stays soft and moist for 2 days after baking. After that, it does make great toast, though it may take longer to toast than regular bread. We would recommend toasting on a lower setting so the edges don’t burn.

11

This bread keeps for several days or can be sliced and frozen.

12

If you don't want to use oat yogurt, use a different plant-based yogurt of choice instead.

Category,

Ingredients

 475 g gluten-free flourwe use Bob's Red Mill Gluten Free All Purpose Baking Flour
 15 g ground chia
 15 g whole psyllium husk
 3 tbsp coconut sugar
 1 ½ tbsp Ceylon cinnamon
 ¾ tsp Himalayan salt
 20 oz warm water
 2 ¼ tsp instant yeast
 1 tbsp apple cider vinegar
 ½ cup raisinsif using jumbo raisins, cut them up into smaller pieces

Directions

1

Preheat oven to 425°F, and line a loaf tin with parchment paper (if you use another bread tin to press the parchment down, it will be easier to fill it with the bread batter).

2

Stir yeast and 1 tbsp of the sugar into the warm water and leave for 10 minutes to allow the yeast to activate. If it doesn’t foam up then your yeast may be inactive and your bread won’t rise. Meanwhile, continue with step 3.

3

In a mixing bowl, combine the flour, chia, psyllium, remaining coconut sugar, cinnamon, and salt, and whisk well.

4

Add vinegar and yogurt to the activated yeast, stir, and then add to the dry mix. Stir the mixture vigorously with a large whisk until it starts to thicken (approximately 1 minute). Add the raisins, and whisk the mixture again to distribute them.

5

Pour into the parchment-lined loaf tin, cover with a tea towel, and let rise for 15-20 minutes. It should have risen slightly over the top of the loaf tin.

6

Bake for 40-45 minutes, until you can tap on the bottom of the bread and it sounds hollow.

7

Remove the loaf from the tin with the parchment and lay the loaf on a cooling rack on its side for 10 minutes, then switch the loaf to its other side for another 10 minutes. This prevents the loaf from sinking in the middle.

8

After 10 minutes on each side, stand the loaf upright and allow to cool completely before slicing.

Notes
9

When making this bread, please bear in mind that it is a wet mix and not kneadable. Do not skip using the parchment to line your loaf tin as this mix will stick. It rises quickly and should not be allowed to overproof as this will lead to a sunken or misshapen loaf.

10

This is a closed-crumb loaf that is filling even when sliced thinly. It stays soft and moist for 2 days after baking. After that, it does make great toast, though it may take longer to toast than regular bread. We would recommend toasting on a lower setting so the edges don’t burn.

11

This bread keeps for several days or can be sliced and frozen.

12

If you don't want to use oat yogurt, use a different plant-based yogurt of choice instead.

Cinnamon Raisin Bread (Gluten-Free)