Thanks for stopping by! Make sure to subscribe to my monthly newsletter for content not on my blog. And, don't forget to get my recipes in your inbox!
Hearty, healthy gluten-free bread goodness…maybe I should call this Cinnamon Raisin Toasting Bread because that’s our favorite way to eat it.
The truth is I’m not much of a bread baker. In my heart of hearts, I long to form perfect boules and batards almost as much as I long to create gorgeous gluten-free, sugar-free cakes. I’m just not there. Yet.
But when Sophie from Flour Arrangements linked her Cranberry Oatmeal Artisan Bread to Slightly Indulgent Tuesday some time ago, she struck a cord in me. I have been thinking about her gluten-free bread since.
Last week my Grandma Ruth was on my mind quite often…she’s 96 and still spunkier than most 35 year olds. One of my many, many memories of visiting her include Cinnamon Raisin Toast.
My Grandma had a bread drawer where she kept the loaves safely and securely stored. The contents changed depending on the day. Sometimes it was her homemade whole wheat, other times cinnamon raisin. She used to show me the beautiful swirls of cinnamon in the bread before popping it in the toaster.
She had a way of making simple toast with butter a grand occasion. So, with Grandma in my heart, I pulled out Sophie’s recipe, changed a few things, and made Cinnamon Raisin Toasting Bread.
It’s quite the hybrid – dense like a banana bread with a texture much like a multi-grain loaf.
Joe says this gluten-free bread is addicting. I love how it feels grounding and hearty.
And, we both love how the raisins plump and caramelize a little in the toaster. Just like they did when Grandma Ruth made Cinnamon Raisin Toast for me when I was a kid.
A Few Announcements…
- I’ve been added to the growing database at Healthy Living Blogs by Lindsey and her incredible team. Stop by to find other like-minded bloggers who focus on healthier living and eating.
- Make sure to stop by GoDairyFree.org this Sunday for my guest post. I have the distinct honor of guest blogging once a month on Sweet Sundays through the end of the year. I’ll keep you posted as to when my upcoming posts will go live.
- I’m also part of the All-Star Blogger’s Team at Peanut Butter & Co. and have developed 5 gluten-free, sugar-free recipes for them using their Old Fashioned Smooth, Old Fashioned Crunchy, & The Heat Is On peanut butters. Stop by and see my Crunchy Peanut Butter Muffins and check out some of the other All-Star recipes.
This recipe was adapted from Flour Arrangements.
Ingredients
- 3/4 cup raisins
- 3/4 cup evaporated milk OR almond milk*
- 1 tablespoon palm sugar
- 1 1/2 teaspoons dry active yeast
- 3/4 cup brown rice flour
- 1/2 cup gluten-free oats (not quick cooking)
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/4 cup white rice flour
- 2 tablespoons potato starch
- 2 1/2 tablespoons palm sugar
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon xanthan gum
- 2 large eggs, at room temperature
- 1/4 cup canola oil
- 3 tablespoons Grade B maple syrup
Instructions
- Lightly coat a 9×5 inch loaf pan with cooking spray. Turn your oven on the Bread Proofing setting or find a warm place to set your bread while it proofs.
- Put the raisins in a bowl and cover them with warm water. Set aside. If your eggs are cold, put them in a measuring cup or glass and cover with warm tap water. Let them warm up while you prepare the remaining ingredients.
- Heat the milk in the microwave for 20 – 30 seconds until it’s between 100F – 110F. It should feel warm but not hot when you dunk your finger in the milk. Add 1 tablespoon of palm sugar & yeast, stir, cover with plastic wrap and set aside.
- In a large bowl, whisk together the brown rice flour, oatmeal, sorghum flour, tapioca flour, white rice flour, potato starch, 2 1/2 tablespoons palm sugar, cinnamon, salt, and xanthan gum.
- In a medium bowl, whisk together eggs, oil, and maple syrup. Add wet ingredients to dry ingredients and stir to combine. Then, add the yeast sponge and stir until smooth. Drain raisins, reserving soaking water for another use, and add plumped raisins to dough and mix in. Turn batter into prepared pan and proof in the oven or in a warm spot for an hour.
- Place bread in cold oven, or if you’ve been proofing in your oven just turn it on to 350F. No need to preheat. Bake for 30 minutes, then cover with foil to keep from getting too brown on top. Bake for another 15 – 20 minutes until loaf is set and firm in the center. Let cool in pan for 10 minutes then turn on it’s side to let it cool the rest of the way. Keep in an airtight container. Serve toasted with butter.
Notes
Note about milk: I’ve made this with evaporated milk and almond milk – it’s delicious both ways.
Note about raisin soaking water: Keep this water refrigerated in an airtight container for up to two weeks. Use in place of water or milk to add flavor and sweetness to your favorite recipes.
Find other yummy food at Gluten-Free Wednesday & Real Food Wednesday.
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:
October 6th, 2010 at 10:17 am
@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:
October 6th, 2010 at 10:14 am
@carrie @ gingerlemongirl.com, I know…yum! Is your bread on your blog? If so, share the link!!
[Reply]
carrie @ gingerlemongirl.com Reply:
October 6th, 2010 at 10:20 am
@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:
October 7th, 2010 at 8:12 am
@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:
October 7th, 2010 at 10:41 am
@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:
October 10th, 2010 at 11:17 pm
@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:
October 10th, 2010 at 11:15 pm
@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:
October 10th, 2010 at 10:57 pm
@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:
March 2nd, 2011 at 10:22 pm
@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:
June 2nd, 2011 at 9:10 am
@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]