Gluten-Free Cinnamon Raisin Bread

Bread is one of the oldest foods known to mankind. It accompanies soups and main courses, and it’s even an ingredient in some dishes. There are also dessert variations, which is why I have a recipe for gluten-free cinnamon raisin bread.

This recipe uses yeast, resulting in a fluffy, soft, and porous bread. I like to bake it in a loaf pan, which makes the bread come out low, with neat, small slices. These are perfect for spreading with butter and enjoying with morning coffee. You can also toast them for delicate, crispy slices.

If you prefer larger pieces, you can double the recipe and bake it in a classic loaf pan, which will give the bread more height.

For a small dessert loaf, you’ll need:

• 33 g sorghum / rice flour
• 37 g green buckwheat / millet flour
• 40 g chickpea flour
• 115 g tapioca flour
  (or you can use 225 g of my bread mix)
• 1 tbsp psyllium husk
• ½ tsp salt
• 3 tbsp maple syrup (or substitute with regular sugar, adding 3 tbsp to the water)
• 2 tsp yeast
• 2 tbsp applesauce
• 1 tsp cinnamon
• ½ cup raisins
• 1 cup water

Mix all the ingredients in a mixer bowl. The dough should be very soft and sticky, and that’s perfectly fine. If it feels too dry, add a little more water, but no more than 1 tablespoon at a time.

Place the dough in a loaf pan and let it rise in a warm place. Once it doubles in size, it’s ready to bake. Preheat your oven to 180°C (350°F). Brush the top of the loaf with some oil. Bake for 45 minutes, then remove it from the pan and let it cool completely on a wire rack.

This bread is tender and filling. If you prefer a sweeter taste, you can add more sugar to the recipe.