Saturday, August 30, 2014

Gluten Free Cinnamon Raisin Brioche

If you like cinnamon raisin bread you're gonna love this! I used brioche dough for this recipe. Brioche, if you've never had it, is soft and sweet and tastes amazing by itself! The cinnamon and raisins are just the icing on the cake. This is a very soft sticky dough, so you will need oiled plastic wrap or parchment paper for shaping, but it's a snap to do. I really love this bread toasted and topped with cream cheese. Add a cup of coffee and I am a happy girl! I hope you give this recipe a try.


  • 1 cup raisins
  • 1 tablespoon cinnamon
  • 2-1/2 cups of my Bread Flour Mix
  • 1/3 cup potato starch or cornstarch
  • 1-1/2 teaspoons salt
  • 1 tablespoon xanthan gum
  • 1 teaspoon apple pectin powder (optional)
  • 1-1/3 cups milk or water
  • 1 tablespoon active dry yeast or 2 teaspoons quick rise
  • 1/2 cup honey
  • 2 large eggs (room temp)
  • 1/2 cup melted butter
  • 1 teaspoon gluten-free vanilla extract

Preheat your oven to 350F.
In a small bowl combine the raisins and cinnamon and toss to coat. Set aside.

Combine the dry ingredients (except yeast) in the bowl of your stand mixer and mix well. Add the yeast to the milk/water and stir to dissolve. Add in the honey, eggs, melted butter and vanilla, whisk well. Pour the wet ingredients into the dry while the mixer is running on slow speed. Scrape down the bowl and turn the speed up to medium and run for 3-4 minutes. It should look like the photo below. Very soft.

Cover the bowl with plastic wrap and allow to sit on the counter for at least 1 hour up to 2 hours. 

Place an oiled piece of plastic wrap or oiled parchment paper onto your work surface. Stir down the dough and place it in the center of the plastic or parchment.
Using oiled hands, press the dough into a rectangular shape about 10x15. Sprinkle the cinnamon and raisin mixture evenly over the surface. 

Using the plastic wrap tightly roll the dough until you get to within 2 inches of the end. 

Place the plastic wrap back on your work surface and pull up the plastic wrap on the opposite side and fold the last 2 inches of dough over the top. 

Now pull up the plastic wrap and fold the front 1/3 of the dough over on top and then fold  the back 1/3 of the dough on top of that. Kind of hard to explain, I hope the picture below helps.

Again, using oiled hands, gently press in the sides of the dough until it is roughly the same size as your bread pan. Pick up the dough, still on the plastic, and carefully roll it into the oiled loaf pan, trying to make sure the seam side is down. Smooth the top with wet hands if needed and allow it to rise in a warm place for 20 minutes, any longer and it may rise too high during baking and fall.

Bake for 50 minutes or until it sounds hollow when tapped. Keep an eye on the browning, the high sugar content makes it brown quickly. Check the bread after 35-40 minutes, if it is getting too brown, carefully tent it with foil and continue baking. If you have an instant read thermometer, it should be 200F in the center.
Remove the bread from the pan and cool on a wire rack before slicing.

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