This fluffy gluten free cinnamon raisin bread is easy to make. Cinnamon and sugar are swirled into the bread, and the flavors bake through beautifully! There is nothing like the flavor of fresh bread! I also include a dairy-free version for those who need gluten free and dairy-free cinnamon raisin bread.

A sliced loaf of gluten free cinnamon raisin bread on a cutting board.

Are you ready to try my swirled cinnamon raisin bread recipe? Your house will smell amazing as this no-knead raisin bread bakes. It is a winner anytime!

This recipe makes one loaf of oven-baked, fluffy gluten free cinnamon raisin bread. I will break down this recipe into lots of easy steps so you can get the best results! All you need are a few simple ingredients and some patience while the dough rises.

If you are looking for the best cinnamon raisin gluten free bread, I am so glad you found this recipe to make! I also have several incredible gluten free bread recipes to try.

👀 Sandi Says: I include a TON of tips and tricks so your gluten free cinnamon raisin bread turns out great. Please read through the whole post.

Why I love this gluten-free cinnamon raisin bread:

  1. Cinnamon and sugar are swirled all around this loaf, giving every bite a delicious taste!
  2. I tested two gluten free flour blends, which are xanthan gum-free. If you are looking for gluten free bread without xanthan gum, this is a great recipe for you to make.
  3. This gluten free raisin bread makes incredible French toast!
  4. My delicious recipe tastes like dessert!!
  5. Although this delicious homemade bread will disappear quickly, you can freeze the extras if needed.

Check out ALL of my bread and roll recipes using Authentic Foods Steve’s Gluten Free Bread Blend. If you love bread on the sweeter side, try my Gluten Free Hawaiian Bread recipe…it also makes great Hawaiian rolls!

Followed recipe as written with Steve’s flour. It came out amazing! Texture is sooo close to gluten bread. The tips were very helpful too.”

mary, blog comment

Allergen Information:

This homemade cinnamon raisin bread is gluten-free, nut-free, oat-free, and soy-free. Make it dairy-free by swapping plant-based butter for regular butter.

Photos of the cinnamon raisin bread ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten free flour blend – I tested this recipe with both Better Batter Artisan Blend and Authentic Foods Steve’s GF Bread Flour. I did not test this recipe with King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 because neither is really great in yeast recipes. My favorite gluten free flour blend was the Authentic Foods Steve’s GF Bread Flour. There is no better flour for making fluffy, soft bread.
  • Steve’s GF Blend note: if you use this flour blend, it is starchier than others and needs more water. That is why there is more of a range in the recipe card.
  • Yeast – Always double-check to ensure the brand you use is gluten free. Red Star “Platinum” is NOT gluten free!
  • Raisins – You can use black or yellow raisins. Note that yellow raisins have sulfur dioxide.
  • Milk – You can use regular milk or non-dairy milk like almond milk. If you use non-dairy milk, be sure to use one that is not flavored.
  • Butter – If you’re dairy-free, use a dairy-free butter.
  • Eggs – Be sure to use room-temperature large eggs. It really makes a difference in the texture of the bread!

You may also love these Gluten Free Cinnamon Raisin Bagels. If you love dessert bread, try my Gluten Free Chocolate Banana Bread recipe.

Step-By-Step Photos and Directions:

Photos of steps one and two making cinnamon raisin bread.

Step 1: First, you need to heat the milk, or non-dairy milk, to 110º F. I put mine into the microwave oven for 30 seconds. Use a thermometer to check the temperature of the milk. If your liquid is too hot, it will kill the yeast, and the bread will not rise.

Add in the honey and stir to help the honey dissolve into the milk. Add the yeast. Let these wet ingredients sit for 10 minutes until it is frothy. If your yeast doesn’t get frothy, check the expiration date to ensure it is still good.

👀 Sandi Says: You can also use rapid yeast. If you use this, just mix it into the dry ingredients.

Step 2: Add the gluten free flour, salt, and raisins to the large mixing bowl of your standing mixer. Add the remaining liquid ingredients, including the eggs, melted butter, and yeast mixture.

HINT: It is essential to measure your gluten free is to measure your gluten free flour; I recommend using the spoon method or leveling method.

You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Photos of steps 3 and 4 making the cinnamon raisin bread dough.

Step 3: Mix the ingredients at low speed with the paddle attachment. Gradually increase the speed as the flour gets mixed in.

Step 4: This is what your mixed gluten free cinnamon bread dough will look like when it is mixed. Move the bread dough to a bowl and cover it with plastic wrap. Put it into the warm oven and let it rise.

Cinnamon raisin bread dough after rising.

Step 5: If you are like me, rising gluten-free dough is often a struggle. After many failures, I only use my oven to raise my gluten-free, yeasted dough. See how puffy this dough got? Rise the dough for 1-2 hours. As the dough rises, it should double in size in the bowl.

Yeast Rising Tip:

Heat your oven to 200º F and then turn off the oven. Place plastic wrap over your bowl of gluten free bread dough and place it in the oven. This is my favorite way to rise gluten free dough. Rise the dough for 1 hour. As the dough rises, it should double in size in the bowl.

Photos of adding the cinnamon sugar swirl to the dough.

Step 6: Remove the raisin bread dough from the mixing bowl and place the dough on a silicone mat or parchment paper. (Note: Don’t use wax paper because it will stick to the dough!)

GENTLY press down the dough into a rectangle. Try to match the width of your bread pan. You do not want to deflate your dough, do this step carefully. Gluten free dough will not have a big second rise, so try to preserve as much air in your dough as you can!


Step 7:
Mix the cane sugar and cinnamon in a bowl. In another small bowl, melt the butter. Use a pastry brush to spread melted butter over the dough. Sprinkle the cinnamon-sugar mixture over the dough.

Carefully roll the dough. This is how you will make the cinnamon sugar swirls in the bread! Also, don’t worry, there is too much sugar. Some sugar cooks into the bread, so you need a lot to get the big swirls this bread is famous for.

The cinnamon raisin dough in the loaf pan.

Step 8: Gently roll the dough and place it into a greased prepared bread pan. I used a bottle of coconut oil to grease my pan. Cover the loaf with plastic wrap and allow it to rise on the counter for 30 minutes.

Brushing the egg wash over the dough.

Step 9: Preheat the oven to 350º F. Optional: If you want your bread to have a golden top, whisk an egg in a small bowl and brush the egg over the top of the loaf. This will help the loaf get golden on top.

Step 10: Put your loaf tin into the preheated oven. Set a timer for 45 minutes of baking time. Check the internal temperature of the bread without removing it from the oven. Push the digital instant-read thermometer all the way to the bottom of the bread. When your bread is ready, it will have an internal temperature of 190º F.

Make sure your oven rack isn’t too far up. I place my oven rack further down, closer to the bottom. If your rack is too close to the top of the oven, your bread will get very brown, and the bottom will not cook all the way through.

Step 11: Remove the gluten free cinnamon raisin bread from the oven. I cool the bread gradually. I put the pan on a wire rack and left the bread in the pan for 20 minutes.

Step 12: Let the bread cool for 2 hours before slicing it. This helps the inside finish cooking and set up. This is going to be hard. Your whole house is going to smell incredible, and everyone in your family will be circling to try to get some of the bread. Stay strong; it will be worth it if you wait!

A loaf of baked cinnamon raisin bread on a rack.

Use this gluten free bread dough to make this Gluten Free Monkey Bread!

Bread Troubleshooting:

Why is my gluten-free bread sticky or gummy?

If you notice your gluten-free bread dough is too sticky, it usually means you have too much liquid in the dough or you didn’t bake the bread long enough. The best way to fix sticky dough is to add more gluten-free flour or bake it for a longer time period. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than other blends.

Why didn’t my gluten-free bread rise?

There are many potential reasons why your gluten-free bread didn’t rise. Here are the three most common issues I have found in my experience with making gluten-free bread:

  1. Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.)
  2. What temperature was the water in which you proofed the yeast? It should be no hotter than 110º F.

Why did my gluten-free bread fall apart?

If your gluten-free bread is falling apart, chances are that you didn’t use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten-free flour doesn’t have the same “glue,” so you have to add it. Here is a good article on gluten-free binders and how they work.

Ensure the gluten-free flour blend contains either xanthan gum, guar gum, or psyllium husk. Note: One of the blends I often recommend in yeast recipes, Authentic Foods Steve’s Gluten Free Bread Blend, uses vegetable fiber, which includes psyllium husk. If your blend doesn’t have one of these, you must add it to your ingredients.

For more bread troubleshooting, read my Gluten-Free Bread Troubleshooting Guide for more information and tips. Also, be sure to store your bread properly. Read How to Store Gluten-Free Bread to see how I store my gluten-free bread to keep it fresh the longest.

Frequently Asked Questions:

What gluten free flour is best for making bread:

For this recipe, hands down Authentic Foods Steve’s GF Bread Flour was the best gluten free flour. This bread is fluffy and soft and tastes absolutely like the real thing!

Should you soak your raisins before baking bread?

Soaking the raisins is optional in this recipe. You can soak them in hot water for 20 minutes to make them plumper.

How long will this raisin bread keep fresh?

This raisin bread will keep fresh for up to 4 days in the refrigerator. I recommend storing in the refrigerator because gluten free baked goods tend to spoil quickly when left out.

Can you freeze this raisin bread?

Yes, it is easy to save this bread! To freeze, slice the cooled loaf of bread. I place a small piece of wax paper between each slice and put them into a freezer bag. The wax paper will prevent the slices from sticking together.

This is the gluten-free cinnamon raisin bread made with my DIY Gluten-Free Rice Free Flour Blend. You may also enjoy my Gluten Free Whole Grain Bread recipe!

A slice of gluten free cinnamon raisin bread on a plate.

More Gluten Free Bread Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A sliced loaf of gluten free cinnamon raisin bread on a cutting board.

The Best Gluten Free Cinnamon Raisin Bread

Sandi Gaertner
This soft sweet gluten free cinnamon raisin bread is
5 from 14 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 50 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 10 slices
Calories 291 kcal

Equipment

  • Mixing bowls
  • Standing mixer
  • Loaf pan

Ingredients
  

Yeast

  • 2 ½ teaspoons yeast or one packet, see notes
  • 3 tablespoons honey or sugar
  • 1 ⅓ cups milk * see notes

Bread

  • 3 cups gluten free flour blend * See notes
  • ½ teaspoon sea salt
  • 4 tablespoons butter melted
  • 2 eggs size large
  • ½ cup raisins feel free to use more!
  • 1 egg for egg wash!

For Swirl

  • ¼ cup sugar white or brown sugar is okay to use
  • 1 tablespoon ground cinnamon
  • 2 tablespoons butter melted

Instructions
 

  • The first thing you need to do to make this recipe is proof your yeast. Heat the milk, or non-dairy milk, to 110º F. I put mine into the microwave oven for 30 seconds. Use a thermometer to check the temperature of the milk. If your liquid is too hot, it will kill the yeast and the bread will not rise.
  • Add in the honey and stir to help the honey dissolve into the milk. Add the yeast. Let these wet ingredients sit for 10 minutes until it is frothy. If your yeast doesn't get frothy, check the expiration date to make sure it is still good.
  • Add the gluten free flour, salt, and raisins to the large mixing bowl of your standing mixer. Add in the rest of the liquid ingredients including the eggs, melted butter, and yeast mixture. 
  • HINT: It is important to measure your gluten free is to measure your gluten free flour, I recommend using the spoon method or leveling method. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
  • Mix the ingredients together at low speed with the paddle attachment. Gradually increase the speed as the flour gets mixed in.
  • This is what your mixed gluten free cinnamon bread dough will look like when it is mixed. Move the bread dough to a bowl and cover it with plastic wrap. Put it into the warm oven and let it rise.
  • If you are like me, it is often a struggle to rise gluten free dough. After many fails, I now only use my oven for rising my gluten free yeasted dough. See how puffy this dough got? Rise the dough for 1-2 hours. As the dough rises, it should double in size in the bowl.
  • Remove the raisin bread dough from the mixing bowl and place the dough on a silicone mat or parchment paper. (Note: Don't use wax paper because it will stick to the dough!) 
  • GENTLY press down the dough into a rectangle. Try to match the width of your bread pan. You do not want to deflate your dough so do this step carefully. Gluten free dough doesn't do a big second rise so try to preserve as much air in your dough as you can!
  • Mix the cane sugar (or brown sugar) and cinnamon together in a bowl. In another small bowl, melt the butter. Use a pastry brush to spread melted butter over the dough. Sprinkle the cinnamon-sugar mixture over the dough.
  • This is how you will make the cinnamon sugar swirls in the bread! Also, don't worry there is too much sugar. Some of the sugar cooks into the bread so you need a lot to get the big swirls this bread is famous for.
  • Gently roll the dough and place it into a greased prepared bread pan. I used a bottle with coconut oil to grease my pan. Cover with the loaf with plastic wrap and allow it to rise on the counter for 30 minutes.
  • Preheat the oven to 350º F. Optional: If you would like your bread to have a golden top, whisk an egg in a small bowl and brush the egg over the top of the loaf. This will help the loaf get golden on top.
  • Put your loaf tin into the preheated oven. Set a timer for 45 minutes baking time. Check the internal temperature of the bread without removing it from the oven. Push the digital instant-read thermometer all the way to the bottom of the bread. When your bread is ready, it will have an internal temperature of 190º F.
  • Make sure your oven rack isn't too far up. I place my oven rack further down, closer to the bottom. If your rack is too close to the top of the oven, your bread will get very brown and the bottom will not cook all of the way through.
  • Remove the gluten free cinnamon raisin bread from the oven. I cool the bread gradually. I put the pan on a wire rack and leave the bread in the pan for the first 20 minutes.
  • Let the bread cool for 2 hours before slicing it. This helps the inside finish cooking and set up. This is going to be hard. Your whole house is going to smell incredible and everyone in your family will be circling to try to get some of the bread. Stay strong, it will be worth it if you wait.

Notes

  1. Gluten free flour blend – I tested this recipe with both Better Batter Artisan Blend and Authentic Foods Steve’s GF Bread Flour. I did not test this recipe with King Arthur Measure for Measure or Bob’s Red Mill 1 to 1 because neither are really great in yeast recipes. My favorite gluten free flour blend was the Authentic Foods Steve’s GF Bread Flour. There is no better flour for making fluffy soft bread.
  2. NOTE: Steve’s GF blend needs more water than other blends because it is starchier. My recipe includes the extra milk for this blend to be its best. If you use another blend and feel your batter is too wet, add more flour.
  3. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. NOTE the flour blends above are gum-free and do NOT need xanthan gum.
  4. You can use milk or non-dairy milk in this recipe. If you use non-dairy milk, be sure to use one with no flavor or sweetener.
  5. Yeast – double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
  6. This bread will keep fresh for up to 4 days in an air-tight container in the refrigerator. You can also freeze the bread. Allow the bread to cool and slice it. Place a small piece of wax paper between each slice. Place into a freezer bag.

Yeast rising tip:

Heat your oven to 200º F and then turn off the oven. Place plastic wrap over your bowl of gluten free bread dough and place it in the oven. This is my favorite way to rise gluten free dough. Rise the dough for 1-2 hours. As the dough rises, it should double in size in the bowl

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 291kcalCarbohydrates: 46gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 70mgSodium: 213mgPotassium: 158mgFiber: 5gSugar: 13gVitamin A: 336IUVitamin C: 1mgCalcium: 82mgIron: 2mg
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Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




16 Comments

  1. 5 stars
    Hello, I use the Pillsbury Gluten Free AP Flour and it does contain Xanthan Gum. Also, which kind of yeast packet do you use, rapid rise, active dry or instant yeast? Please let me know. Thanks.

    1. Hi, I used active dry yeast, but rapid yeast will work as well. (If you use rapid yeast, mix it in with the dry ingredients.(I haven’t tried Pillsbury, but I hear it works in yeast recipes. Be sure to monitor the moisture of the dough. If it is wet, add more flour. If it is dry, add more liquids. I am not sure how the starch-to-grain ratio will be in comparison to the Steve’s blend.

  2. 5 stars
    Followed recipe as written with Steve’s flour. It came out amazing! Texture is sooo close to gluten bread. The tips were very helpful too.

  3. I tried this recipe using 5 cups of flour and 4 cups. the 3 cups was not workable and very soupy, with no way of shaping the dough at all. I wonder if the amount of flour could be reviewed? Also, what is this tip about putting plastic wrap in the oven? It of course immediately melts. How would you get that to work?

    1. Hi Tanya, What flour blend did you use? It sounds super frustrating to have soupy dough, and I am sure you used a flour blend I haven’t tested in this recipe. I was pretty clear in this recipe I had tested it with Steve’s GF Bread Blend and that you would need a lot more flour with other blends. This blend is special and uses a LOT less flour than other blends. As for the plastic wrap, if you preheat the oven to 200º F, then turn the oven off to rise your dough, you put plastic wrap very loosely over the pan. It prevents the dough from drying out and will not melt. Did you bake it with the plastic wrap? I don’t see any instruction to do that.

  4. 5 stars
    So yea I tried this with King Arthur’s measure for measure.. epic fail… it only rose about 1/2 and basically turned into a brick in the oven.. so I’ve cubed it all up added a ton of eggs, milk, vanilla, and sliced bananas in an attempt to use it up. Just ordered the Steve’s GF bread flour and will try again.

    1. Hi Tina, King Arthur Measure for Measure states on their website it doesn’t work with yeast, which is probably why you had a fail. Most 1:1 blends don’t work in yeast recipes, but most put it on the back of their bag, like Bob’s 1:1. I wish King Arthur would put it on their bag so people don’t waste flour. That being said, you will love the Steve’s blend :-).

  5. 5 stars
    Turned out delicious very soft and not dry.
    Next time a plan to add more cinnamon with the raisins.

  6. 5 stars
    Best recipe I have found and so delicious and fluffy! I used the recommended flour (had to order it) and it was worth the wait!

  7. 5 stars
    Just ate a piece of your raisin bread. It was wonderful. I used a flour blend which I’ve mixed for years and I had to add a little extra flour in order for my bread to look like the pictures you posted showing how the dough should look. I also added a little more cinnamon and sugar. Thanks for the recipe. It does take a little time to reach the final product, but the wait is well worth it. (I couldn’t wait 2 hours to have the first slice!)