Gluten-Free Cinnamon Raisin Bread
This cinnamon raisin bread is soft, delicious, and a breeze to make! Made with buckwheat flour, the bread is packed protein, fibre, and nutrients, all on top of the cinnamon raisin flavor we love! It toasts well, slices can be frozen, and it makes a perfect breakfast. No kneading required and only one proof!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 225 grams buckwheat flour
- 125 grams tapioca starch
- 1 tablespoon ground flax seed
- 2 1/4 teaspoons active yeast
- 1 1/2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 1/4 cup warm water
- 1/4 cup extra light olive oil ((or any neutral flavored oil))
- 3 eggs, (room temperature)
- 1 tablespoon honey
- 1/4 cup packed raisins
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons sugar
- 1 tablespoon cinnamon
- 1 tablespoon butter, (melted)
Instructions
- 1
In a medium, combine the buckwheat flour, tapioca starch, active yeast, ground flaxseed, xanthan gum, and salt. Whisk together.
- 2
In a mixing bowl (or the bowl of a stand mixer), add the warm water, oil, eggs, and honey. Beat until well combined (it is okay if the mixture gets a bit frothy).
- 3
Add the dry ingredients to the mixing bowl and mix, scraping down the sides the bowl 1-2 times to make sure all the ingredients are well combined.
- 4
Add the raisins and mix in with a rubber spatula.
- 5
Mix the brown sugar, sugar, and cinnamon together in a bowl.
- 6
Transfer 2 1/2 tablespoons of the cinnamon sugar mixture to a separate bowl containing the melted butter. Mix and set aside.
- 7
Line the bottom of your loaf pan with parchment paper (or use a big enough piece to come up the sides to help lift the loaf out). Add half of the bread batter to the pan and level out.
- 8
Sprinkle the dry cinnamon sugar mixture all over the batter. If desired, use a knife to poke the cinnamon sugar into the batter.
- 9
Pour the remaining bread batter into the loaf pan.
- 10
Drop dollops of the cinnamon sugar butter mixture over the dough.
- 11
Use a toothpick to swirl the cinnamon sugar butter into the batter.
- 12
Cover the loaf pan with a lightly damp tea towel (or the cover of the Pullman pan) and let the bread proof in a warm location for about 1 hour, until the batter has doubled in size or is no higher than 1/2" from the top of a regular loaf pan.
- 13
Preheat oven 350F/180C about 30 minutes through the proofing. Bake the bread, uncovered, for about 45-50 minutes, or until an instant-read thermometer inserted into the middle registers at least 200F/95C.
- 14
Allow the bread to cool for about 20 minutes in the pan before removing it and transferring it to a cooling rack to cool completely before slicing.