Gluten Free No-Knead Cinnamon Raisin Bread
If you love the taste of fresh baked bread, but you think you don’t have the time or skills to make it, THINK AGAIN!!! This recipe is an adaptation of my Gluten Free No-Knead Sandwich Bread. I make it with a large bowl and a handheld mixer. No kneading involved! As with any gluten free bread, the texture is much more soft and gooey when it is eaten warm. I believe that it is best enjoyed with butter (or margarine, if you’re allergic to dairy like me!) Enjoy!
This no-knead bread is soft, moist and delicious! As with all gluten free breads, the texture is best when it is enjoyed warm.
- 1½ cups Warm Water
- ¼ cup Honey
- 2½ tsp. Active Dry Yeast (1 packet)
- 2 tsp. Lemon Juice
- ¼ cup Olive Oil
- 2 Large Eggs
- 3 cups Gluten-Free Flour (Bob’s Red Mill 1 to 1 Baking Flour)
- 4 tsp. Baking Powder
- 1½ tsp. Salt
- 1½ tsp. Cinnamon
- ½ cup Raisins
Add honey, then yeast to warm water and let the mixture proof for 10 minutes.
Combine the wet ingredients, blend and add into the yeast mix. Briefly blend again.
Add the dry mix (except the raisins) to the wet mix and blend until thoroughly combined. Dough should be pretty sticky.
Fold in the raisins and distribute evenly.
Pour dough into a greased 9” bread pan and smooth the top of the loaf with a wet spatula. Bake at 375 degrees for 40-45 minutes.
Let the bread cool partially. Turn the bread out onto cooling racks to finish cooling before slicing.
Have questions or comments? I would love to hear them! Please email me at firstname.lastname@example.org