Chat with us, powered by LiveChat

Gluten Free Cinnamon Raisin Bread Recipe

Gluten Free Cinnamon Raisin Bread

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.

Start Simple

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.

Gluten Free Cinnamon Raisin Bread

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.

I’ve created everything from chocolate cake to pumpkin spice graham crackers to these amazing chocolate cranberry cookies.

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!

Gluten Free Cinnamon Raisin Bread
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Cinnamon Raisin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins


A simple and slightly sweet gluten free cinnamon raisin bread.


Units Scale
  • 2 cups white rice flour
  • 1 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1/2 tsp salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 tsp. cinnamon
  • 1 1/2 Tbsp. organic cane sugar or sucanat
  • 3 tsp. gelatin (use the coupon KS10 for 10% off!)
  • 1/4 cup cold water
  • 1/4 cup hot water
  • 3 Tbsp. honey
  • 3 Tbsp. avocado oil or olive oil (use the code STEWARDSHIP for 10% off at that site!)
  • 1/2 cup plain whole milk yogurt or coconut milk yogurt
  • 2 Tbsp. whole milk or coconut milk
  • 3 Tbsp. raisins

ship kroger


  1. Preheat the oven to 350 degrees F.
  2. Combine the gelatin and cold water. Set aside.
  3. In a large bowl combine the flour, sugar, soda, cream of tartar, salt and cinnamon.
  4. Add the honey, oil, yogurt and milk. Mix well.
  5. Add the hot water to the gelatin mixture and stir until dissolved. Add to the bread mix and stir until well combined.
  6. Mix in raisins.
  7. Pour the batter into a greased 4 1/2″x8 1/2″ bread pan.
  8. Bake at 350 degrees F for 1 hour.

  • Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

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!

Gluten Free Cinnamon Raisin Bread

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.


I’m thrilled to share a FREE gluten-free cheat sheet mini eBook to help get you started! This is perfect if you’ve just been told you need a GF diet, if you have a friend or family member eating GF and you’d like to cook for them, or if you’re just curious what it’s all about!

Let the Kids Help

Looking for more ways to get your kids in the kitchen? This is the perfect recipe! Kids can practice cooking skills like 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.

Gluten Free Cinnamon Raisin Bread
What is your favorite gluten-free baked good? Share in the comments!
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

7 thoughts on “Gluten Free Cinnamon Raisin Bread Recipe”

  1. We are fortunate enough to be able to tolerate store-bought GF bread but it’s so darn dry! This looks like a nice alternative. Thanks!

  2. I’m so excited to try this! So many GF breads use egg as a binder, which we can’t use because of an egg allergy, so this may fit the bill! Thanks for sharing!

  3. Great recipe! Question: I don’t have access to cream of tartar. Can I use Apple cider vinegar instead and if so how much? Thanks.

      1. The Swiss Girl

        I always use ACV or yogurt to react with the baking soda and it works fine. The yogurt might already be enough in this recipe, or you could try to add 2-3 Tbs of ACV and start from there (add more in the next batch if it wasn’t enough). It’s what I’ll do, anyway. Thank you for the idea to use gelatin in GF bread! I always use natural ingredients, too.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.