This post is from contributing writer Mary Voogt of Just Take A Bite.
Ask anyone who’s been gluten free for a while and they’ll tell you it’s really not that hard. Katie has some really great gluten free recipes and the list keeps growing!
It may seem daunting at first, but after a while you learn to substitute and try new things (remember those baby steps!). Plus there are so many gluten free products in the store now.
But there is one thing that can challenge even the seasoned gluten free baker…bread!
Gluten free cookies? No problem. Gluten free muffins? Easy. Gluten free bread? Practically impossible.
If you’re new to a gluten free lifestyle my suggestion is to start simple. Cook meals that are naturally gluten free (i.e. tacos, stir fry, etc.). Slowly work your way up to baking.
And once you’re ready to bake – find good recipes from someone who’s been baking gluten free for years (you can find hundreds of recipes here).
My husband could go on and on about my many failures when I first started to bake with gluten free flours. Dry and crumbly. Mushy. Dense. Thankfully I’ve figured out what flour combinations work (here’s my gluten free flour mixing guide) and how to balance the sugar and fat in a recipe.
Is Gluten Free Bread Possible?
And yet I spent month after month after month attempting to make gluten free bread, with over 100 failures! I’m not a fan of xanthan gum or any other strange binders. I wanted something totally real…yet gluten free.
It wasn’t until my son and daughter had a long list of allergies that I finally came up with my go-to gluten free bread.
And now I’ve turned it into one of my kids’ favorite treats – gluten free cinnamon raisin bread!
- 2 cups white rice flour
- 1 tsp. baking soda
- ½ tsp. cream of tartar
- ½ tsp salt
- 1 tsp. cinnamon
- 1½ Tbsp. organic cane sugar or sucanat
- 3 tsp.
- ¼ cup cold water
- ¼ cup hot water
- 3 Tbsp. honey
- 3 Tbsp. avocado oil or olive oil
- ½ cup plain whole milk yogurt or coconut milk yogurt
- 2 Tbsp. whole milk or coconut milk
- 3 Tbsp. raisins
- Preheat the oven to 350 degrees F.
- Combine the gelatin and cold water. Set aside.
- In a large bowl combine the flour, sugar, soda, cream of tartar, salt and cinnamon.
- Add the honey, oil, yogurt and milk. Mix well.
- Add the hot water to the gelatin mixture and stir until dissolved. Add to the bread mix and stir until well combined.
- Mix in raisins.
- Pour the batter into a greased 4½"x8½" bread pan.
- Bake at 350 degrees F for 1 hour.
So Many Ways to Enjoy
This bread makes the perfect breakfast for a chilly fall morning. Toast it and slather it with peanut butter, sunbutter or butter. Delicious!
One of my favorite ways to enjoy gluten free cinnamon raisin bread is to turn it into grilled cheese! I love the salty and sweet combination. Pair it with your favorite soup (like this simple squash soup) and you have an easy lunch or dinner any night of the week.
Although the flavor, simplicity and many uses are great, probably the best part of this cinnamon raisin bread is how allergy friendly it is! Free of gluten, nuts, eggs and soy, just about anyone can enjoy it. You can also make it dairy free.
And speaking of simple resources, I’ve put together a FREE cooking gluten-free cheat sheet mini eBook to help get you started!
Let the Kids Help
Looking for more ways to get your kids in the kitchen? This is the perfect recipe! Kids can practice measuring, pouring, mixing and oven safety. My kids love to help bake bread thanks to Kids Cook Real Food. My only real dilemma now is that my kids fight over who gets to help with what in the kitchen. They all want to do everything!
Whether you’ve been gluten free for a long time and are simply looking for a new recipe or you are just beginning your gluten free journey, this cinnamon raisin bread is sure to please.