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
WEIGHT CONVERTER
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.
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.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.