Gluten Free Cinnamon Raisin Bread

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

1/4 cup coconut flour
3 tablespoons flax meal
2 tablespoons garbanzo bean flour
1 tablespoon quinoa flour
1 teaspoon baking powder, aluminum free
1 teaspoon ground cinnamon
1/4 teaspoon Himalayan salt
1/4 teaspoon stevia extract powder
2 tablespoons honey
1/3 cup raisins
2 eggs
1 egg white
2 tablespoons melted butter or coconut oil (can be left out)
1/2 cup almond milk

Sift the flours, baking powder, cinnamon and stevia together in a medium bowl. Mix in the salt and honey.

In another larger bowl, beat eggs and slowly add the almond milk. Stir in the melted oil or butter. Add the flour mixture while mixing. Blend well with an electric mixer to make a smooth and pourable batter. Stir in raisins.

In a greased 4x3x2″ loaf pan, pour batter evenly. Bake on 400 degrees F for around an hour, or until a fork inserted in the center comes out clean.

Cut into 6-8 small slices.

Recipe submitted by Brandon, Houston, TX

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Published on March 11, 2011

(1 votes, average: 5.00 out of 5)

6 Comments

Carol March 15, 2017 at 7:57 am - Reply

Is there a substitute for the quinoa flour?  I have a variety of alternative flours, but of course, not this one.

Linda January 17, 2012 at 12:36 pm - Reply

It actually is surprising how LITTLE coconut flour it takes to make something–that stuff swells up and makes a lot more than I would expect it to…I make a recipe for a dozen muffins, and it uses only 1/2 c. of that flour. Looking forward to trying this bread! Yum!!!

Debr Merriman January 17, 2012 at 12:11 pm - Reply

This is great…..so many recipes include starch flours and rice flours which I cannot have, this includes all the ingred. that I adore.  I intend to try this soon and with a repost !  Thanks.

Rita September 28, 2011 at 6:53 pm - Reply

I wanted a loaf of bread so i added 2 cups of gf flours, some xanthan gum, and yeast, added 3 tsp of cinnamon and 1 cup of raisins.  Came out great!

sue August 28, 2011 at 7:40 pm - Reply

I made this bread in the small bread pan and I loved it.  I under-cooked it the first time but the second time I let it cook longer.  The flavor is wonderful, I used rice syrup instead of honey and used dried cranberries in the second batch.  It makes 6 thick slices (one for each day).  It is wonderful to have a snack that satisfies me and is gluten free.  Thanks for the recipe!

Judith March 17, 2011 at 7:19 am - Reply

Are the amounts of flour right for this recipe?  They add up
to only a little more than 1/2 Cup which isn’t going to make
even a small loaf of bread!  I think the ingredients list needs
correction before I am going to try this one!

Gluten Free Cinnamon Raisin Bread