Bread, Breakfast, Dairy Free, Freezer Friendly, Gluten Free, Grain Free, Paleo Friendly, Recipes, Sweet, Vegetarian

Recipe: Gluten Free Cinnamon Raisin Loaf Bread

Oh Joy! This recipe was super-approved in our house! It’s basically the Honey Un-Wheat Sandwich Loaf with tasty cinnamon-raisin-nut blend swirled throughout. We will slice it, then freeze it to keep it fresh. If you have leftovers, you can turn it into French toast in no time.

This recipe is not only gluten free, but grain free, xanthan gum free, yeast free, soy free and dairy free too, although you can make the dairy version if you are good with dairy.

I created a short video on how to make this, with a super quick instruction on how to line a loaf pan with parchment.  Click here for a White Sandwich Loaf or a Honey Un-Wheat Loaf!

Gluten Free Cinnamon Raisin Load Bread (In Under an Hour!)

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 Loaf

Gluten Free Cinnamon Raisin Load Bread (In Under an Hour!)

ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!

Click [] for a short video on how to make this bread!


  • 1 1/2 Cups Almond Flour
  • 3/4 Cup Arrowroot Flour
  • 6 Tablespoons Cassava Flour
  • 3/4 teaspoon Salt
  • 3/4 teaspoon Baking Soda
  • 1 1/2 teaspoons Cream of Tartar
  • 1 Tablespoon Ground Flax Seed
  • 3 Egg Whites (6 Tablespoons if using egg whites from a carton)
  • 1 Tablespoon Honey
  • 3/4 Cup Vanilla Flavored Yogurt (Dairy free works great too!)
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Oil
  • Cinnamon-Raisin-Nut Mixture
  • 2 teaspoons Vanilla Extract
  • 4 teaspoons Cinnamon
  • 1/8 teaspoon Salt
  • 2 Tablespoons Honey
  • 2 Tablespoons Coconut Oil (or butter)
  • 1/4 Cup Arrowroot Flour
  • 1/4 Cup Raisins (Optional)
  • 1/4 Cup Chopped Walnuts (Optional)


  1. Preheat oven to 350 degrees F.
  2. Line a 4" x 8" bread pan with parchment paper.
  3. In a small mixing bowl, combine the ingredients for the cinnamon raisin mixture and set aside.
  4. In a large mixing bowl, combine the dry ingredients and mix well.
  5. In a smaller mixing bowl, combine the remaining (wet) ingredients and mix well.
  6. Pour the wet ingredients into the dry ingredients and combine thoroughly.
  7. Spoon half of the batter into the bread pan, then sprinkle half of the cinnamon mixture over the top.
  8. Spoon the rest of the batter into the pan, and sprinkle the remaining cinnamon mixture over top.
  9. Using a knife, pull and poke the batter to mix the cinnamon mixture around a little, but don't overdo it!
  10. Bake 45-50 minutes. It should be rather firm to the touch.
  11. Remove from oven, lift loaf out of pan and allow to cool on a rack for 15 minutes before slicing.
  12. Freeze any leftovers: Slice ahead of time to make defrosting a little quicker.


Use within a day or so, or slice and freeze to keep it fresh. If you have leftovers or it gets a little dry, it makes a great French toast!

Bread pan: I used a "1 pound" bread pan that measures 4" x 8" at the top, but tapers down to 3 1/2" x 7 1/2" as it reaches the bottom. The height of your loaf will be dependent on the type of pan you use.