Tuesday, January 14, 2014

Cinnamon Raisin Bread

This is my youngest daughters new favorite bread.
We go back and forth on foods constantly, and now we are back-on to raisins!  
It's so exciting when she accepts a food (again) and we can try and work it into as many recipes as possible.  Autism can be very narrow minded, so it's the little things that excite us as parents and caregivers.  

This is a really delicious bread and stands on it's own, but is even more yummy when used as a sandwich bread, french toast or grilled on the stove top with some butter. Yum! 

Don't be weary of the yeast in this recipe.  It is probably the simplest yeast bread recipe you'll ever bake.  The key to it turning out right is making sure your warmed liquid is at the 120 degree mark and you don't rise it to much.  I have made the mistake many times letting my bread rise a bit to high and then once in the oven, it "pours" over the pan as it bakes and makes such a lovely mess! (not!)  

 I hope you enjoy this recipe and it brings a bit of change to your everyday bread.........

gluten free/vegan......allergy free!

Cinnamon Raisin Bread:
Glass Pyrex Loaf Pan 8.5 X 4.5 X 2.5 Inches

1 1/2 Cups  Rice Milk
3 TB  Oil ( I used coconut/canola blend)
3/4 Cup  Brown Rice Flour
3/4 Cup  White Rice Flour
1 Cup  Potato Starch
1/2 Cup  Tapioca Starch
2 tsp  Xantham Gum
5 TB  Organic Sugar (of choice)
1/2 TB  Salt
1/2 TB  Active Rise Yeast
1 TB  Ground Cinnamon
2 TB  Palm Sugar
1 Cup Organic Raisins

Preheat oven to 200 degrees, turn off.  Oil/grease loaf pan, set aside.
In small bowl combine; ground cinnamon, palm sugar and raisins.  Stir together and set aside.
In large mixing bowl with paddle attachment add; brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, sugar, salt and yeast.  Mix on low for a few seconds to incorporate.  In microwave safe bowl heat milk and oil until a thermometer reads 120 degrees.  Add warmed milk to flour mixture and mix on medium/low for about 2 minutes, scraping down as needed.  Once mixed, add in raisin mixture and mix on low until just blended.  Scrape into greased loaf pan and cover with plastic wrap and rise in warmed oven for 20-30 minutes.  Remove and preheat oven to 380 degrees.  Place pan into oven with foil "tent" and bake 10 minutes.  After 10 minutes, remove "tent" and bake additional 33 minutes or until done.  Remove and cool completely.  Slice and enjoy!

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Also shared at:Fat Tuesday,Gluten Free Wednesdays,Allergy Free Wednesday,Gluten Free Fridays,Whole Food Friday,Wellness Weekend,


  1. have you tried this in the bread maker?

    1. I did try it once and it turned out like a brick! However...it was in a older model bread machine that does not have a gluten-free setting, so I gave up doing any more test bakes in it.

  2. You're bread looks beautiful! Thank you for sharing your recipe with us at Whole Food Fridays! ;)