If you are looking for a homemade gluten free sweet bread for breakfast or lunch, this cinnamon raisin bread is delicious. As most homemade gluten free breads don’t have a long shelf life, we sliced this bread, and froze the leftover pieces individually between parchment paper to enjoy later.
- 3/4 cup white rice flour
- 3 tbsp oat flour
- 1 tbsp potato starch
- 1 cup brown rice flour
- 1 tbsp plus 1 tsp instant yeast (2 packages)
- 8 tsp Pixie Dust
- 1 1/3 cups lukewarm water (105 to 110 degrees)
- 2 tbsp organic butter, melted
- 2 tbsp honey
- 1/2 cup organic raisins
- 1 tbsp cinnamon
Lightly grease 8 x 4 inch glass loaf pan.
In a mixing bowl blend flours, starch, yeast, and Pixie Dust.
In a separate bowl combine water, butter, and honey.
Add wet ingredients to dry ingredients and beat to a creamy, thick consistency with mixer. Stir in raisins and cinnamon.
Spoon dough evenly into prepared pan and smooth top with moistened fingers. Let rise in a draft free area to 1/4 inch from the top of the pan. (approximately 1 hour to 1 1/2 hours)
Preheat oven to 375 degrees. Bake 30 to 35 minutes. Turn bread out of pan and place right side upon rack to cool.