Gluten-Free Cinnamon-Raisin Bread

Name: Gluten-Free Cinnamon-Raisin Bread
Yield: Makes 1 loaf
Ingredients: 2 ounces (1/2 cup), confectioners' sugar; 4 teaspoons, ground cinnamon; 1/2 teaspoon, coarse salt; 2 cups, warm water (110 degrees); 2 large, eggs; 2 tablespoons, unsalted butter, melted and cooled; 14 ounces (3 cups plus 2 tablespoons), ATK All-Purpose Gluten-Free Flour Blend; 4 ounces (1 1/3 cups), gluten-free oat flour; 1 1/2 ounces (1/2 cup), nonfat dry milk powder; 3 tablespoons powdered, psyllium husk; 3 tablespoons, granulated sugar; 2 1/4 teaspoons, instant or rapid-rise yeast; 2 teaspoons, baking powder; 1 1/2 teaspoons, kosher salt; 1 cup (5 ounces), golden raisin

13 comments

Desserts or Baked Goods

Gluten Free

Breads

We wanted to develop a fluffy, sweet loaf with a soft crumb, plenty of raisins, and a generous cinnamon swirl.

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

SERVESMakes 1 loaf

TIME2½ hours, plus 1 hour rising and 2 hours cooling

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

Cinnamon-raisin bread is always appealing (at least in theory), but it often falls flat. It is either dry, with a scant amount of filling, or overly sweet and gooey—more like cinnamon buns than bread. We wanted to develop a fluffy, sweet lo...

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