If you’ve ever bitten into a slice of warm, cinnamon-swirled raisin bread—just slightly toasted and spread with a bit of butter—you know it’s pure comfort. But if you’re living gluten-free, finding a version that’s soft, moist, and actually flavorful can be a challenge.
Don’t worry, we’ve got you covered.
This guide will walk you through the best gluten free raisin bread recipe, plus all the baking tips, troubleshooting help, and variations you need to make it perfect every time. Whether you’re gluten-intolerant, baking for someone who is, or just trying out gluten-free alternatives, this loaf will win hearts at breakfast, snack time, or even dessert.
Introduction: Why You’ll Love This Gluten Free Raisin Bread
There’s something nostalgic about raisin bread. Maybe it’s the cozy smell of cinnamon filling the kitchen or that hint of sweetness tucked inside a chewy, golden crust. The problem? Many gluten-free versions turn out dry, crumbly, or flavorless.
This recipe changes that.
With the right mix of gluten-free flours, a touch of cinnamon, plump raisins, and a few clever baking tricks, this bread is soft, springy, and full of flavor. It’s great toasted, amazing with nut butter, and makes a surprisingly good French toast.
“Gluten-free baking doesn’t have to mean compromise. This raisin bread proves you can have your loaf and eat it too.” 😄
What Makes Raisin Bread So Comforting and Popular?
Before we get into the flour blends and baking hacks, let’s talk about why raisin bread holds a special place in so many kitchens.
Raisin bread is the kind of recipe that walks the line between sweet and wholesome. The raisins add natural sugar and chewiness, while the cinnamon gives it that cozy bakery-style aroma. Plus, it’s versatile—you can enjoy it for breakfast, snack on it in the afternoon, or even turn it into dessert with a scoop of vanilla ice cream.
It’s no surprise that gluten-free folks want in on this goodness.
The key is creating that perfect texture and flavor balance—without gluten. And that brings us to the most important part of this journey: understanding how gluten-free baking really works.
Gluten-Free Baking 101: Understanding the Basics
If you’ve ever tried to substitute all-purpose flour with a gluten-free blend and ended up with a dense or gummy loaf, you’re not alone. Gluten plays a crucial role in traditional bread—it gives it structure, elasticity, and that chewy bite.
Without gluten, we need to recreate that structure using other ingredients. That’s where the magic (and a bit of science) comes in.
Common Challenges in Gluten-Free Baking
Let’s keep it real—gluten-free baking can feel like an experiment. Sometimes your dough is too sticky, your loaf sinks in the middle, or it tastes more like cardboard than comfort food.
Here are a few of the most common challenges:
- Dense texture: No gluten means no natural rise, so we have to rely on a mix of starches and leaveners.
- Dry or crumbly results: Many gluten-free flours absorb more liquid, so hydration matters.
- Off flavors: Some blends can have a bitter or beany aftertaste if not balanced well.
“The key to great gluten-free baking isn’t just about removing gluten—it’s about adding the right textures, flavors, and moisture back in.” 🌾
Why Regular Recipes Don’t Always Work Without Gluten
You can’t just swap out all-purpose flour for a gluten-free option one-to-one and expect the same results. Regular flour has elasticity and binding power. Gluten-free flours like rice flour, almond flour, or oat flour don’t have that. So we combine them—and often add binders like xanthan gum, eggs, or psyllium husk to mimic gluten’s properties.
If you’ve struggled with disappointing gluten-free bread in the past, the problem likely wasn’t you—it was the wrong mix or method.
Let’s fix that with a recipe that actually works.
Ingredients You’ll Need for Gluten Free Raisin Bread
Now that you understand the science, let’s gather the ingredients. These have been tested and balanced to give you a soft, slightly sweet loaf with a beautiful crust and even crumb.
Choosing the Right Gluten-Free Flour Blend
Look for a high-quality gluten-free all-purpose flour that includes a mix of:
- White rice flour
- Brown rice flour
- Potato starch
- Tapioca flour
- Xanthan gum or guar gum
If your blend doesn’t include xanthan gum, you’ll need to add it separately (about 1 tsp per cup of flour).
Avoid using only one type of flour (like almond or coconut)—they don’t have the right balance of starch and structure for yeast breads.
Raisins: Types, Tips, and Soaking Techniques
Raisins are the star here, so quality matters. You can use:
- Regular seedless raisins
- Golden raisins for a brighter color
- Currants or chopped dates for a twist
Soak the raisins in warm water or juice for 10–15 minutes before adding them to the dough. This keeps them plump and juicy during baking.
Sweeteners and Flavor Boosters: Cinnamon, Honey, Vanilla
What sets this bread apart is its warm, cozy flavor. You’ll want to include:
- Ground cinnamon (1–2 teaspoons)
- Pure vanilla extract (1 teaspoon)
- A touch of honey or maple syrup for natural sweetness
This adds aroma and complexity to the bread, making it smell as good as it tastes.
Optional Add-ins: Nuts, Seeds, or Dried Fruit Variations
Want to get creative? You can fold in:
- Chopped walnuts or pecans
- Sunflower or flax seeds
- Dried cranberries or chopped apricots
These ingredients add texture and extra nutrition. Just don’t overload the dough—stick to 1/2 cup of mix-ins max to keep the structure balanced.
Step-by-Step Gluten Free Raisin Bread Recipe
Ready to bake? Let’s get straight into it. Below is a foolproof recipe that results in a beautifully golden loaf with a soft interior, subtle sweetness, and that classic cinnamon-raisin warmth you’ve been craving.
Preparing the Ingredients
Before anything else, it’s time to get everything prepped and measured out. You don’t want to be scrambling for an egg while your dough is halfway mixed.
Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum included)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons sugar or maple syrup
- 2 large eggs
- 1/4 cup melted coconut oil or butter
- 1 teaspoon pure vanilla extract
- 1 cup warm milk (dairy or plant-based)
- 3/4 cup raisins (soaked and drained)
- Optional: 1 tablespoon honey for brushing the crust
“Soaking the raisins beforehand keeps them plump and prevents them from drying out the dough while baking.”
Prep Tip: Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan with oil or non-stick spray. You can also line it with parchment paper for easy removal.
Common Mistakes and How to Fix Them
Even with a great recipe, gluten-free baking can be tricky. If your loaf didn’t turn out the way you hoped, don’t panic. Here’s how to fix the most common problems.
Why Is My Gluten-Free Bread Too Dense or Gummy?
A gummy center usually means too much moisture or underbaking.
Fix it:
- Use a kitchen scale for accurate flour measurement.
- Make sure your baking powder is fresh and active.
- Bake a little longer next time or lower the oven temperature slightly to allow the inside to cook through.
How to Get a Better Rise Without Gluten
Lack of gluten means no natural stretch or elasticity, so we rely on leaveners and structure.
Tips:
- Make sure to use fresh baking powder (or yeast, if using an alternative recipe).
- Don’t overmix the batter—just stir until combined.
- Eggs help with lift and structure, so don’t skip them unless you’re making a vegan version (we’ll get to that soon).
Dealing with Dry or Crumbly Texture
Dry gluten-free bread is often the result of too much flour or not enough fat and moisture.
To fix it:
- Try adding an extra egg or tablespoon of oil next time.
- Avoid overbaking—it can dry the loaf out quickly.
- Consider adding a small amount of applesauce or yogurt to boost moisture.
Variations of Gluten Free Raisin Bread to Try
One of the best things about this recipe is that it’s incredibly flexible. Once you’ve nailed the base, you can easily adjust the flavors or ingredients to suit different diets, occasions, or personal preferences.
Cinnamon Swirl Gluten-Free Raisin Bread
Want to take your loaf up a notch? Try adding a cinnamon swirl.
How to do it:
- Before pouring the batter into the pan, mix 1/4 cup brown sugar and 1 tablespoon of cinnamon in a small bowl.
- Pour half the batter into the loaf pan, sprinkle the cinnamon sugar over the top, then add the rest of the batter.
- Swirl gently with a knife for a beautiful marbled effect.
This turns your breakfast bread into a treat that feels almost like a cinnamon roll—without the hassle of rolling dough.
Vegan Gluten Free Raisin Bread
If you’re baking without eggs or dairy, don’t worry—you can still enjoy this recipe.
Substitutions:
- Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Use plant-based milk (like almond or oat milk).
- Swap butter or ghee for coconut oil or vegan margarine.
Just note: the texture may be slightly softer, so let it cool fully before slicing.
Dairy-Free or Sugar-Free Options
This recipe already uses minimal sugar, but if you’re avoiding added sweeteners entirely:
- Use unsweetened applesauce in place of maple syrup or sugar.
- For dairy-free needs, unsweetened almond milk, soy milk, or coconut milk all work well.
These tweaks make the bread lighter, healthier, and ideal for many restricted diets.
Serving Suggestions: How to Enjoy Raisin Bread Anytime
There’s no wrong way to enjoy raisin bread—but here are a few delicious ideas that go beyond the basics.
Toasted with Butter or Nut Butter
This is the classic. A slice of warm toasted raisin bread with a thin layer of butter or almond butter is hard to beat. It’s quick, satisfying, and great for breakfast or a midday snack.
French Toast, Bread Pudding, or Sandwich Ideas
Got leftovers? Use them creatively.
- French Toast: Dip slices in egg and milk, fry them up, and serve with syrup.
- Bread Pudding: Cube the bread, mix it with eggs, milk, and cinnamon, then bake for a cozy dessert.
- Grilled Sandwiches: Try pairing the sweet loaf with savory fillings like vegan cream cheese and arugula or turkey and brie if you’re not dairy-free.
“Raisin bread is more than a breakfast—it’s a base for sweet or savory creativity in your kitchen.”
FAQs About Gluten Free Raisin Bread
Can I Use Only Almond or Coconut Flour?
Unfortunately, no. Almond and coconut flours behave very differently and don’t have the structure needed for this recipe. A gluten-free all-purpose blend is your best bet for consistent results.
How Long Does It Last on the Counter or in the Freezer?
At room temperature, expect it to stay fresh for 1–2 days. In the fridge, it lasts about 4–5 days. For longer storage, freeze individual slices for up to 2 months. Toast before serving for best texture.
Can I Make This Recipe Without Eggs?
Yes! You can use flax eggs or chia eggs as substitutes. The bread will still rise and hold together, though it may be slightly denser.
You May Also Enjoy These Gluten-Free & Wholesome Bakes
If you’re loving the hearty, naturally sweet flavor of this Gluten-Free Raisin Bread, there are even more delicious, health-conscious, and gluten-free options to try on Call Me Recipes. Here are some that might inspire your next bake:
- Looking for another sweet and gluten-free favorite? Try the Keto Apple Cider Donuts — soft, cinnamon-spiced, and perfect for fall cravings.
- Want a classic dessert reimagined? This Keto Sticky Toffee Pudding delivers rich flavor without the gluten or guilt.
- Take your breakfast to the next level with these buttery, portioned Mini Bread Loaves.
- Go tropical with this creamy and decadent Pineapple Cheesecake — it’s a gluten-free dessert favorite.
- Stay refreshed with this Orange Crush Drink Recipe — a perfect pairing for a morning slice.
- Explore savory baking too with this Cottage Cheese Flatbread — a gluten-free and protein-rich option.
- Start your day with nutrient-packed ideas from these Peach Breakfast Recipes.
- For a fiber boost, try this vibrant and hearty Purple Sweet Potato Recipe — naturally gluten-free and colorful.
- For a rich yet wholesome option, you might like this Banana Bread Recipe with Oil, which can be adapted with gluten-free flour too.
Explore these recipes and more on Call Me Recipes — each one is crafted to bring ease, flavor, and nutrition to your table!
Final Thoughts: Why This Gluten Free Raisin Bread Is Worth Baking
If you’ve struggled to find a gluten-free bread recipe that actually tastes like real bread—this is it. It’s soft, flavorful, and just the right amount of sweet. You’ll love how simple it is to make and how many ways you can enjoy it.
Whether you’re baking for yourself, your family, or a friend with dietary restrictions, this gluten free raisin bread delivers every time. It’s nostalgic, satisfying, and versatile enough for any season.
“Gluten-free doesn’t mean giving up the good stuff—it means learning how to bake it better.”
So preheat your oven, grab your raisins, and get ready to bake your new favorite loaf. You’re going to love every bite.