Articles & Recipes

Gluten-Free Grainy Cinnamon Raisin Bread

September 21, 2018

'Our friend Anne Wraggett of Victoria, British Columbia, tells us this is her favorite cinnamon raisin loaf. We know many of you are seeking tastier gluten-free breads - we think you'll love this recipe! It's perfect on a busy morning.' -Donna Washburn & Heather Butt

Ingredients Makes 15 slices (1 per serving)

11⁄4 cups sorghum flour 300 mL
1 cup amaranth flour 250 mL
1⁄4 cup quinoa flour 60 mL
1⁄2 cup cracked brown flaxseed 125 mL
1⁄4 cup millet seeds 60 mL
1⁄2 cup tapioca starch 125 mL
1 tbsp xanthan gum 15 mL
11⁄4 tsp bread machine or instant yeast 6 mL
11⁄4 tsp salt 6 mL
1 tbsp ground cinnamon 15 mL
11⁄2 cups raisins 375 mL
11⁄4 cups water 300 mL
1⁄4 cup liquid honey 60 mL
2 tbsp vegetable oil 30 mL
1 tsp cider vinegar 5 mL
2 eggs, lightly beaten 2
2 egg whites, lightly beaten 2


  1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, quinoa flour, flaxseed, millet seeds, tapioca starch, xanthan gum, yeast, salt, cinnamon and raisins; mix well and set aside.
  2. Pour water, honey, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
  3. Select the Gluten-Free Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish.
  4. At the end of the cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
  5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.
Always store bread at room temperature or wrapped airtight in the freezer. The refrigerator accelerates the staling process.


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