If you are on a gluten-free diet I bet you can’t remember the last time you had fresh homemade Gluten-Free Cinnamon Raisin Bread.
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Last summer I found a bread machine at a yard sale. I thought to myself, “This either has huge potential or…it will sit on a shelf collecting dust while taking up copious amounts of cabinet space.” It cost only $10 but I wasn’t sure it even worked. I did buy it and that bread machine ended up being the best yard sale find of the summer!
Full disclosure – using a bread machine on a regular basis isn’t my norm, however, I definitely feel it was worth $10! Whenever I do find a good gluten-free bread recipe making it myself definitely does save money. My oldest son also loves it when I make a regular loaf of wheat bread specifically for him.
It took me quite a few tries and some major modifications of several gluten-free bread recipes to find one that turned out well. I had one particular disappointing batch where it smelled great and looked great. However, I pulled it out of the pan only to find that the bottom half of the loaf was nothing but pure flour that hadn’t mixed in with the rest of the dough. I’ve also had loaves that didn’t get cooked all the way through.
After numerous tries, I have finally mastered a gluten-free bread that is amazing!!!! It works wonderfully for toast, sandwiches, garlic bread, french toast, and anything else you would use bread for.
When my mom posted her recipe for Cinnamon Raisin Custard Squares, (using store-bought gluten-free Cinnamon Raisin Bread), I decided to see if I could turn my regular gluten-free bread recipe into a Cinnamon Raisin Bread recipe. It was so simple and it turned out delicious. Now all I can think about are other possible additives to made other flavors of bread!
All I did was add cinnamon and raisins (I bet you never would’ve guessed!)
If you want just plain ole normal bread simply omit the cinnamon and raisins!
With normal bread machine recipes, you just throw all the ingredients into the machine, turn it on, and forget about it for three hours. Well, as with all things gluten-free, this needs a little bit more attention, and love to get a perfect loaf but it is still easy to make.
I started by combining warm water, yeast, and sugar. I allowed the yeast to proof (10-15 min) before I added the rest of the ingredients. To avoid another loaf coming out with half unmixed flour/half soggy bread, I mixed everything together myself before adding it to the machine (I just used a wooden spoon to gently mix it, it is still lumpy but that is fine because the bread machine will do more mixing).
When the bread finished baking I allowed it to cool completely. Then I put it in an airtight container and placed it in the refrigerator, although it doesn’t have to be refrigerated. However, it seems that home-baked gluten-free items usually last much longer when stored in the fridge.
While this bread is amazing fresh out of the bread machine, it becomes over the top good if you eat it with cinnamon butter!
Cinnamon butter is easy to make. I don’t measure my ingredients I just throw them together and mix until it tastes good (almost impossible to mess up!) Here are the approximate measurements: (but feel free to adjust the amounts according to your own taste).
This is a copycat recipe for Texas Road House’s Cinnamon Butter!
- 1 stick of real butter, room temp.
- 1/2 C powdered sugar
- A few shakes of cinnamon (maybe 1/4-1/2 tsp.)
Stir together until well combined.
Go ahead and slather your bread with this butter! Don’t be shy! This is a treat for you! Seriously, how often do you get amazing-tasting bread with cinnamon butter? I bet not often!
- 1 1/2 Tablespoon yeast
- 1 2/3 cup warm water (between 110-115 degrees F)
- 3 tablespoons sugar
- 3 eggs room temperature
- 1 teaspoon vinegar
- 4 tablespoons melted butter
- 1 1/2 teaspoon salt
- 2 cups of rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 2 1/2 teaspoons xanthan gum
- 2/3 cup powdered milk
- 3 tablespoons cinnamon
- 1 1/2 cup raisins
- Combine yeast, warm water, and sugar in a small bowl. Cover and sit in a warm area for 15 minutes.
- Sift all flours and combine all dry ingredients.
- Once the yeast has proofed, combine with eggs, vinegar, and melted butter.
- Fold the wet and dry ingredients together.
- Place batter in a bread machine and set for a medium crust.
What’s your favorite type of bread?
Check out how I turned this recipe into a deep-dish pizza crust!!!