Gluten Free Cinnamon Raisin Walnut Bread

This delicious Gluten Free Cinnamon Raisin Walnut Bread is soft, slightly sweet, and packed with warm cinnamon flavor, juicy raisins, and crunchy walnuts. Made with a blend of sorghum and brown rice flour, this bread bakes up beautifully with a tender crumb and just the right amount of chew. Perfect for toasting and slathering with butter, it’s a wholesome breakfast or snack option that’s naturally gluten free.

Directions

This Gluten Free Cinnamon Raisin Walnut Bread recipe is a simplified version of James Adcock recipe from a FB group Gluten Free Bread Home Bakers | Facebook

1. Activate the Yeast

If using active yeast, dissolve 12g sugar in 50g warm water. Sprinkle the 7g active yeast on top and let it sit for 10 minutes until foamy. This ensures the yeast is active and ready for baking.

2. Prepare the Dough

• In the bowl of a stand mixer, whisk together all dry ingredients (flours, starches, powder sugar, salt, psyllium husk).
• Add oil and cider vinegar, mixing lightly to distribute evenly.
• In a separate bowl, whisk together 450g warm water and egg whites.
• Add the activated yeast mixture to the liquids.
• Pour the combined liquid mixture into the dry ingredients.

3. Mixing the Dough

• Using a stand mixer, mix on medium speed (setting 3) for 9 minutes.
• The dough will transform from a thin batter to a thick, sticky dough.
• Reduce the mixer speed to low and gently mix in the walnuts and drained raisins until evenly incorporated.
• Add the cinnamon last and mix for an additional 2 minutes until well combined.

4. Shaping & Rising

• Grease a Pullman pan (20x10x10 cm) (8x4x4 inches) with oil or non-stick spray.
• Scrape the dough into the pan, pressing it evenly to remove large air bubbles.
• Spray the top of the dough with oil and cover with plastic wrap.
• Let it rise in a warm place for about 45 minutes, or until doubled in size.

5. Baking

• Preheat the oven to 210°C (410°F).
• Once risen, lightly grease a sharp knife and score a shallow slit down the center of the dough.
• Bake on the middle rack at 210°C (410°F) for about 55 minutes, until the center reaches 98°C (209°F).

6. Cooling & Storage

• Remove from the pan and let it cool on a wire rack for at least 3 hours or overnight
• For best results, store in a plastic bag overnight before slicing.
• This bread is best toasted with butter.

Tips for the Best Gluten Free Cinnamon Raisin Walnut Bread

• Mixing is key: Ensure you mix the dough for a full 9 minutes to develop proper texture.
• Temperature matters: Water should be warm but not too hot (around 38°C or 100°F) to activate the yeast effectively.
• Rising time may vary: If your kitchen is cool, place the dough in a slightly warm oven (turned off) to encourage rising.
• Slicing tip: Let the bread sit overnight before slicing to ensure the best texture.

Notes & Variations

• To simplify the proses and speed up my work, I premix my flours and use them in most of my breads: Gluten Free Sandwich Bread, Easiest Gluten Free Sourdough Bread
• You can make the individual premixes for the Gluten Free Sandwich Bread in the jar or small containers and just add walnuts, raisin and cinnamon to create this Gluten Free Cinnamon Raisin Walnut Bread.
• Can be mixed vigorously for 3 minutes with a Danish Dough Whisk instead of a stand mixer.
• You can even shape the dough into individual buns and turn them into gluten-free hot cross buns:
  
  Simply divide the dough into 9–12 equal portions after mixing in the raisins, walnuts, and cinnamon. Shape into buns and place them close together on a lined baking tray.

  Let them rise, then bake at 210°C (410°F) for about 25–30 minutes until golden. Once cool, pipe a simple icing cross (1 Tbsp lemon juice + ½ cup icing sugar) over the top.

This recipe makes a Perfect Gluten Free Cinnamon Raisin Walnut Bread with a soft, yet sturdy structure ideal for toast! Enjoy!!!