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Yummy Raisin Bread - Gluten-free

I missed eating raisin bread, so I worked at coming up with this recipe.
I am happy with the crumb and the flavor, and it passes the ultimate test --
my gluten-loving husband likes it !
An hour or more before you want to make this bread, soak 3/4 cup of raisins (or more if you are like me and like to snack on them! ) in 2 tbsp. of vanilla.
** I make my own Vanilla by buying a bottle of light Rum, adding several scored vanilla beans and let it sit for 6 months or more until it is dark.


  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon instant yeast.
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 egg
  • 1/3 cup whole milk
  • 1 tsp. vanilla
  • 3/4 cup gluten-free bread/bun mix (I use Kinickinnik)
  • 1/2 cup white corn flour
  • 1/4 cup tapioca flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 3/4 cup raisins soaked in boiling water for a few minutes (drain water) 

  1. Proof yeast with sugar, gelatin and instant yeast 
  2. In mixer bowl cream butter and sugar until light and fluffy 
  3. Beat in egg, milk and vanilla 
  4. Add dry ingredients and beat on high speed for 2-3 minutes until batter looks smooth and stretchy. 
  5. Scrape dough into a medium sized loaf pan and let rise until loaf rounds top of pan. (Cover pan with plastic wrap) 
  6. Bake at 350 degrees F. for 45 minutes or until nicely browned. Don't under bake. 
  7. Remove from oven and cool for several minutes before removing from pan to finish cooling on wire rack before slicing. 


  1. Oh Julie! You are fabulous! This bread looks absolutely delicious, and I've been missing raisin bread too. I can't wait to try it, I know it'll be a winner! Thanks! :)

  2. Yummers. You are the best Julie...always churning out favorites so that all can enjoy! I must say...I particularly enjoyed the photo looks sooooo professional. Great post! word verification is bless... so many blessings on you women of the MGCC today!

  3. Awesome looking raisin bread Julie..great presentation.

  4. We really enjoy raisin bread at our house.

  5. Great post and photo Julie. I'm intrigued by your home made vanilla. I've been spoiled by the Honduran Vanilla my son used to bring me and have not found another to compare. This sounds as though it might be a good substitute.

  6. JUST made it! The house smells amazing! I put sugar/cinnamon in an extra salt shaker and sprinkled it on the top, just before baking.

    I can't wait to try it! Thank you Julie!


  7. Beautiful photo!! I love the idea of soaking the raisins in vanilla.

  8. wow, i need to practice more with gluten free, my stuff never looks this good!
    making your own vanilla, what a good idea.

  9. Oh my goodness! This looks fantastic! Can't wait to try it!

  10. I just made this and the taste is totally amazing! Only issue I had is that after it came out of the oven the whole loaf sunk, why would that have happened? This is the best GF raisin bread and I would love to have it come out perfect next time! Thank you so much for all the great recipes here, this is my main go-to site for GF recipes!

  11. Dear Anonymous ... I'm sorry your loaf 'sunk' .. sometimes that happens... I have found that you can do with less xanthan gum than the ratio they used to call for (too much can make the bread 'pull into itself' - so I have adjusted the amount I originally called for in the recipe. You might want to note that.
    You might try adding an extra tbsp of the bread/bun mix -- maybe you are at a different altitude than me and need just a little more flour.
    Also don't let it rise tooo much before baking.
    I hope next time it turns out perfect for you !
    Thank you for your comment !

  12. Thank you Julie, I will try a bit less xanthan gum next time. We are at about 2200 feet above sea level so that might make a difference as you mentioned. The taste is still the best yet! :D


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