Gluten-Free Raisin and Cinnamon Bread
This gluten-free raisin and cinnamon bread is a loaf with a difference. Sweet, spicy and utterly delicious, it’s perfect for spreading liberally with good quality butter. This bread can also be frozen, so it’s a great bake to have on standby for special breakfasts, lunchboxes or afternoon snacks.
Gluten-Free Raisin and Cinnamon Bread
Ingredients
- 350 g gluten-free white bread flour
- 150 g raisins
- 2 level tsp easy-bake fast-action dried yeast
- 1 tbsp ground cinnamon
- 1 level tsp caster sugar
- 1 level tsp salt
- 1 level tsp xanthan gum
- 250 ml milk
- 1 large egg
- 4 tbsp sunflower oil
- 1 tsp vinegar
You will need
- 1 lb loaf tin buttered
Instructions
- Tip the flour into a bowl and stir in the raisins, yeast, cinnamon, sugar, salt and xanthan gum and mix well. Mix together the milk, egg, oil and vinegar.
- Pour the milk mixture into the flour and mix well to give a soft dropping consistency.
- Spoon the mixture into the tin and level the surface, leaving it slightly textured. Cover the tin loosely with oiled cling film and leave the loaf in a warm place to rise - until it's risen above the rim of the tin.
- Set the oven to 220°C/425°F/Gas Mark 7. Bake loaf in the centre of preheated oven for 30-40 mins, or until it sounds hollow when tapped underneath, covering with a sheet of foil if it starts to brown too quickly. Remove from the oven and transfer to a wire rack to cool. Serve sliced, spread with butter.
Notes
Xantham gum is a common ingredient in gluten-free baking. It helps with crumb structure and creates a more consistent texture.
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