I am finally back from my long stay in Sacramento, CA. But it was soo good!! Seeing all my college friends and just enjoying life together with them. The only hard part was trying to make gluten-free options…going out for almost all of our meals made it even harder. I found that breakfast/brunch was the hardest meal to make good choices. Everyone else was ordering waffles, pancakes, biscuits, and toast and it all sounded soo good!! Usually when on vacation, I try to find places that have Gluten-free options, but sometimes it’s hard to coordinate when you are eating out with a lot of people.
For me, coffee is a must for the morning time and if I’m home I usually just have some Gluten-free bread that I made that week with some butter or jam, but being away I didn’t have the luxury of making my own bread for breakfast. Though all the meals I had during my trip were delicious, coming back home I was looking forward to making some bread! When I was at my grandparent’s house in Sacramento, CA they had cinnamon raisin bread and during college that was my go-to bread for breakfast or snack. Now that I’m back home, I decided to try and recreate cinnamon raisin bread that I craved so much during my college days.
Cinnamon Raisin Bread (Gluten-free) adapted from Glutenfreeonashoestring
Makes: 1 loaf
1 3/4 Cups GF flour ( I used Better Batter which has xantham gum)
3/4 Cup raisins
1 Teaspoon xantham gum (ONLY if your GF flour doesn’t have it)
6 Tablespoons cornstarch
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3/4 Cup white sugar
6 Tablespoons butter, unsalted (at room temperature)
1 Cup buttermilk
1 Teaspoon vanilla
For cinnamon sugar mix:
1/2 Cup white sugar
2 Teaspoons ground cinnamon
- Preheat oven to 350F
- In a bowl, mix all the dry ingredients together, then add in the raisins
- Add in the eggs, butter, buttermilk, and vanilla mix until incorporated fully
- For lactose-free buttermilk: in a measuring cup add 1 Tablespoon lemon juice, then using almond milk fill the cup up to the 1 cup mark. Stir and let it sit for 5 minutes before using
- In another bowl, mix the sugar and cinnamon together
- Line a loaf pan with parchment paper and grease the sides
- Spoon and spread out half the batter into the loaf pan
- Sprinkle half the cinnamon sugar mixture over the batter and use a knife or toothpick to slightly swirl the batter and cinnamon sugar together
- Spoon and spread the rest of the batter into the loaf pan
- Sprinkle the rest of the cinnamon sugar mixture on top and swirl
- Bake loaf for 35 minutes at 350F then rotate the loaf 180 and bake at 325 for another 30-35 minutes or until a toothpick comes out cleanly
- Let loaf cool in the pan or 10-15 minutes before removing onto a wire rack to fully cool
Cinnamon raisin bread has always been my favorite, so being able to make a gluten-free version and enjoy it has been AMAZING!! I love how the top of the bread is nice and caramelized from the cinnamon sugar sprinkle and the added raisins into the batter give it another hint of sweetness. Once the bread is completely cooled, I like to cut around 1/2 inch slices, store them in a freezer bag, and it’s ready for the toaster any day!
Every day, Lai day! Is the weather getting warmer where you live??