The recipe came from the Bob’s Red Mill Gluten Free Cinnamon Raisin Bread Mix packaging. The recipe on the packaging calls for eggs, so we substituted 2 eggs for the egg replacer to make it vegan. We used Ener-G Egg Replacer to make it gluten-free. The cinnamon raisin bread mix is loaded with raisins and cinnamon. You can easily make it by a bread machine or by hand. Read at the end of the post for our verdict with the mixture and the recipe. Thanks to Sophia, for pointing this out (Bob’s Red Mill Egg Replacer is not gluten-free due to the ingredient gluten)
“For over 30 years, the Bob’s Red Mill family has been committed to providing the very best in Gluten Free flours, cereals, baking mixes and grains for their friends on Gluten Free diets. [...] By going to these lengths, they’re able to ensure that folks with wheat allergies, celiac disease and gluten intolerance can trust that their products are safe to consume” (Our Story on Gluten, Bob’s Red Mill).
where to buy
ingredients + nutritional facts
potato starch, raisins, whole grain sorghum flour, tapioca flour, molasses powder (molasses, maltodextrin, silicon dioxide), sea salt, active dry yeast, xanthan gum, cinnamon, guar gum, natural vanilla powder (sugar, cornstarch, vanilla extract)
They use an ELISA Gluten Assay to determine if a product is gluten free.
Serving Size: 1/17 of pkg. (35g)
Total Fat: 1.5g
Total Carb: 29g
Dietary Fiber: 2g
We love breads of all kinds, but rarely gluten-free, however the recipe from the packaging isn’t that difficult. It is pretty easy to make by hand, too. After the baking process, we were surprised with the texture. It tastes like an ordinary fresh bread loaf with raisins without being too sweet. We had a slice of the loaf slathered with vegan soy-free butter (Earth Balance) and/or organic maple syrup. It was pretty tasty. The Gluten-Free Cinnamon Raisin Bread is baked with a crisp crust and a moist interior, but slightly dense bottom (probably due to the pan). After 24 hours, the bread became slightly dense and dry by leaving it on the wire rack, covered with a towel. After slicing, it reminded me of a German or Scandinavian pumpernickel bread in a good way. To prevent the bread from being dry in a quick period of time, I found a few helpful tips from Gluten Free on a Shoestring to store gluten-free bread:
1. When it’s first baked, store homemade gluten free bread it in a breadbox. And make sure the bread has enough empty space around it that air can circulate around it. A closed breadbox retains some moisture in the box, so the bread doesn’t dry out, but doesn’t hold it so close to the bread that it makes it soggy.
2. Never slice into homemade GF bread before it is completely cool. It won’t hold its shape, so you won’t get a clean slice. It’s so hard to wait. Try try and try again.
3. Leave a fresh loaf of homemade GF bread whole, unsliced, until you are ready to use it. The crust will help keep the bread from going stale.
4. Once you have sliced into a loaf of homemade GF bread, when you store it in a breadbox, store it with the cut side down, to minimize staleness.
Thank you so much, Gluten Free on a Shoestring for these helpful tips!
- 1 1/2 cups water
- 1/4 cup oil
- 2 Egg replacers (if using Ener-G Egg Replacer, mix 3 teaspoons Ener-G Egg Replacer with 4 tablespoons of warm water)
- Preheat oven to 375°F.
- Dissolve enclosed packet of yeast in 1 1/2 cups warm (110°F) water and let it stand for 5 minutes to foam. Have all ingredients at room temperature.
- Place the dry ingredients in large mixing bowl (preferably use a stand mixer). Add wet ingredients, including the yeast/water mixture.
- With mixer on low speed, blend all ingredients until smooth. Turn mixer to medium and beat 15 seconds or until mixture thickens slightly. Scrape down sides and blend another 10 minutes. Pour into generously greased 9 x 5-inch nonstick pan. Smooth top of dough with wet spatula.
- Cover pan with plastic wrap and put in warm place (75 to 80°F) to rise for about 45 to 60 minutes or until dough is level with top of pan.
- Bake 60 to 65 minutes or until internal temperature of bread reaches 205°F covering bread with foil after it starts to brown. Remove pan from oven and cool in pan for 5 minutes. Remove bread from pan and finish cooling on wire rack. Cool completely before slicing.
This item(s) was kindly sent to me to review. All reviews are my own personal opinions, I have not been compensated to provide any feedback positive or otherwise. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.