Gluten-free raisin and cinnamon bread recipe

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  • Gluten-free
serves: 10
Skill: medium
Cost: cheap
Prep: 20 min
Cooking: 40 min

Nutrition per portion

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


    • 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


    • 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.

    Top tip for making Gluten-free raisin and cinnamon bread

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

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