• Iris

    posted on October 6, 2010 at 12:24 am

    Amy, I’ve never made gluten-free bread (other than Bob’s Red Mill mix and I’m not quite sure that counts), but this might be the recipe that finally gets me to try. I loved the memories you shared of your grandmother too. It’s interesting how so many of our memories come together around food.

    [Reply]

    Amy Reply:

    @Iris, I couldn’t agree more, Iris. Food seems to weave in and out of everything we do. Maybe someday we’ll both be artisan bread makers…but until then a mix counts in my book.

    [Reply]

  • carrie @ gingerlemongirl.com

    posted on October 6, 2010 at 8:29 am

    That sounds delicious Amy! I’ve made a similar cinnamon raisin loaf in the past! They smell so amazing when you toast those lovely slices! Enjoy!!

    [Reply]

    Amy Reply:

    @carrie @ gingerlemongirl.com, I know…yum! Is your bread on your blog? If so, share the link!!

    [Reply]

    carrie @ gingerlemongirl.com Reply:

    @Amy, No! It’s one of those recipes I’ve been meaning to post since like January and it just never got around to posting it! lol…

    [Reply]

  • pierre

    posted on October 6, 2010 at 9:04 am

    Thank you for sharing Amy. I suppose your family would love it.

    [Reply]

  • GFree_Miel

    posted on October 6, 2010 at 10:20 am

    Mmmmm cinnamon! That bread looks pretty darn tasty! I’m going to have to make this one weekend.

    [Reply]

  • Christine

    posted on October 6, 2010 at 12:11 pm

    I remember making bread with my grannie as a small child. We used to make cinnamon toast with it by putting butter, sugar and cinnamon on the bread after it was toasted. This bread looks just as delicious and is much healthier, too!

    [Reply]

  • Alta

    posted on October 6, 2010 at 3:38 pm

    You were talking about this the other day, but reading your post gives me the full effect. Yeasted cinnamon raisin bread. I can imagine this is amazing.

    [Reply]

  • Maggie

    posted on October 6, 2010 at 6:40 pm

    This recipe sounds delightful Amy. I love cinnamon bread and I so agree with you and Joe about the toasted raisins. Even better! Pete and I like to put peanut butter on our cinnamon bread. Thanks for telling us about your Grandmother. I adored my Grandmother so I know what it’s like to have a special woman like that in your life. xo

    [Reply]

  • Anna@Green Talk

    posted on October 6, 2010 at 11:09 pm

    can you use something other than palm sugar and white rice flour? Can I sub with agave or organic sugar and brown rice flour instead of white rice?

    I would love you to post a honey bread. My great grandma used to make this amazing dark bread. I think it was a honey loaf. No one sadly has the recipe.

    [Reply]

    Amy Reply:

    @Anna@Green Talk, I am sure that this bread would work with agave; the original recipe used white rice flour and since it was my first time playing with it I didn’t want to change too many things. You could probably use more sorghum…you’ve got me thinking though. This is a recipe that I’m going to mess around with…it has a lot of different possibilities.

    I will look for a honey bread…I think I know what you’re talking about. :)

    [Reply]

  • Linda

    posted on October 7, 2010 at 10:03 am

    This looks delicious, Amy. I don’t usually like raisins, but I think I would make an exception for this. And, of course, it fits perfectly with this month’s quick bread loaf challenge.

    [Reply]

    Amy Reply:

    @Linda, You could use any dried fruit…sub your favorite. And you Quick Bread Challenge at Gluten-Free Wednesdays is perfect for this month. Great choice, Linda!

    [Reply]

  • Jenn AKA The Leftover Queen

    posted on October 7, 2010 at 1:47 pm

    I used to LOVE cinnamon raisin bread as a girl – and I haven’t had it in a really long time! Looks delicious!

    [Reply]

  • Wendy

    posted on October 7, 2010 at 2:11 pm

    I must say your writing skill is as impressive as your culinary skill. I am a regular visitor to your blog not only for the amazing recipes but the whole experience on how you drum up excitement before you actually give away the recipe. I miss my granny am gonna try cinnamon raisin bread recipe and eat away the melancholic mood.

    [Reply]

    Amy Reply:

    @Wendy, I miss my Granny Jeanne, too. She passed away over 14 years ago…it’s hard to believe that it’s been that long. My Grandma Ruth is still going strong – at 96! Enjoy the raisin bread, Wendy! I had a slice (toasted, of course) earlier today. Hugs!

    [Reply]

  • Brian

    posted on October 7, 2010 at 5:38 pm

    I love raisin bread. I don’t think I have ever tried to make gf raisin bread before. Now I don’t have any excuses not to. Thanks

    [Reply]

    Amy Reply:

    @Brian, So good to hear from you, Brian!! I was thinking about your cream puffs the other day. Who knows why my mind works like that…

    [Reply]

  • My Man's Belly

    posted on October 9, 2010 at 8:14 am

    I’ve been doing more and more gluten free baking and am really enjoying the fruits of my labor (so are lots of others…who don’t know it’s gluten free until after they eat). But I’m having a tough time finding sorghum flour. I know I can get it online, but I wish I could just find it locally. I live in Socal & you’d think it would be easy to find it here.

    [Reply]

    Amy Reply:

    @My Man’s Belly, I buy Bob’s Red Mill & the name on the bag is “Sweet Sorghum Flour” or “Sweet White Sorghum Flour.”

    Have you checked Whole Foods? I know they carry it in Dallas. Also, the price on Amazon.com’s Subscribe & Save is great – you save 15% and don’t have to pay for shipping.

    [Reply]

  • Lori @ The Davidson Den

    posted on October 10, 2010 at 7:41 pm

    Sounds yummy! Thanks for sharing.

    [Reply]

  • Aubree Cherie

    posted on October 13, 2010 at 8:02 am

    Hi Amy,

    I can’t wait to try a version of this recipe! It looks so perfect :) I added it to my favorite recipes from last weekpost. Thanks!

    ~Aubree Cherie

    [Reply]

  • FOODESSA

    posted on October 14, 2010 at 3:34 pm

    I’m so glad to see the Sorghum and Tapioca flours mentioned in your bread. These are actually two flours I’m starting to have confidence in.

    I’m looking forward to learning more about sugar and gluten free recipes.

    Thanks for your dedication.

    Flavourful wishes,
    Claudia

    [Reply]

  • Brandon

    posted on February 28, 2011 at 9:45 pm

    I must try this! For a while I’ve been making cinnamon raisin bread with coconut flour. It is quite good, but I’m sure yours will be fantastic! If it tastes as good as it looks, I’m all for trying it. Thank you!

    [Reply]

    Amy Reply:

    @Brandon, I would love to hear about your coconut flour recipes…I haven’t played around much with it because my husband won’t touch anything with coconut in it.

    Hugs,
    Amy

    [Reply]

  • Vicki

    posted on May 24, 2011 at 6:37 am

    Have you ever made this bread egg free? I’m looking for GF, SF, Vegan recipes:)

    [Reply]

    Amy Reply:

    @Vicki, No but you could give it a try. In a couple weeks you’ll be able to easily find all my egg-free recipes…almost ready for a new blog launch!

    Hugs,
    Amy

    [Reply]

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>