Gluten-Free, Dairy-Free Cinnamon-Raisin Bread

What’s the one food that Isaiah misses the most? Bread, of course. Over the years, we’ve found some good store-bought loaves, but I’ve missed the smell of baking bread. The truth: I wanted to believe that I could make anything gluten-free. That didn’t turn out to be the case—at least, not when it came to bread.

Gluten-Free, Dairy-Free Cinnamon-Raisin Bread

But, I’m going to be really honest. I’ve tasted dozens of gluten-free breads from bakeries around the country that friends and colleagues have recommended. The bread looks good in pictures and I can’t wait to bite into them. Then, I reach into the bag and I can already feel the disappointment—they’re heavy. They break, not bend. And the flavor? It’s just okay.


These experiences make me wonder if I’m just too hard on myself, but I keep pushing the gluten-free bread-baking limit. If you own a copy of my first gluten-free, dairy-free book, Cooking for Isaiah, I hope you’re enjoying my bread slabs and waffle bread—my solution to gluten-free sandwich bread back in the day.


I’ve come along way with this Cinnamon-Raisin Bread. I’m bringing bend back! For this recipe, I list ingredients in both volume and weight. (If you have a digital scale, it will definitely speed up the process!)

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,


Gluten-Free, Dairy-Free Cinnamon-Raisin Bread

Yield: 10


2 tablespoons whole millet

¼ cup boiling water

2½ cups (625 g) milk, dairy-free milk or water

½ cup (113 g) butter or organic non-hydrogenated shortening, at room temperature

1 large egg, at room temperature, or flax egg (1 tablespoon flaxseed meal combined with 2½ tablespoons water)

1½ cups (210 g) cornstarch

¾ cup (120 g) potato starch

¾ cup (105 g) white rice flour

½ cup (70 g) millet flour

¼ cup (50 g) granulated sugar

3 tablespoons (27 g) psyllium husk powder

2½ teaspoons (10 g) salt

One ¼-ounce packet active dry yeast

1 teaspoon xanthan gum

1 teaspoon cinnamon

1½ cups raisins, soaked for 5 minutes in hot water and drained

¼ cup light brown sugar

1 cup confectioners’ sugar


  1. In a small bowl, combine the whole millet and boiling water; let stand for 15 minutes, then drain.
  2. In a small saucepan, warm the milk until bubbles start to appear around the edges. Remove from the heat, add ¼ cup of the butter; let melt. Let cool, then whisk in the egg.
  3. In a large bowl, whisk together the cornstarch, potato starch, rice flour, millet flour, granulated sugar, psyllium husk powder, salt, yeast, xanthan gum, cinnamon and raisins. Stir in the cooled milk mixture and puffed millet to combine; let sit until the dough is thickened, about 7 minutes.
  4. Scoop the dough out onto a parchment paper-lined work surface sprinkled lightly with rice flour. Flatten the dough into a 10-by-13- inch rectangle; evenly spread over the softened butter and sprinkle with the brown sugar.
  5. Fold the top third down to the center, then fold the bottom third up to meet; flatten around the edges to seal. Cut the dough into ten 1-inch-wide strips (6 inches long). Gently lift and twist each piece once in the opposite direction; place on the prepared baking sheet, about 1/8 inch apart. Cover with plastic wrap and let rise in a proofer or at room temperature until puffy, about 30 minutes.
  6. Position a rack in the bottom of the oven, place a baking stone on top and preheat to 425°. Bake for 10 minutes, then reduce the temperature to 350° and bake until golden brown, 30 to 35 minutes. Let cool on a wire rack.
  7. Meanwhile, in a small bowl, whisk together the confectioners’ sugar with 2 tablespoons water. Drizzle over the cooled twists.


  1. Like you, I’ve been pretty disappointed with gluten free breads except for a couple. This looks delicious though and I can’t wait to try it! thanks 🙂

  2. Is there any substitute for the potato starch? We can’t have any food from the nightshade family. Thanks. Still loving your recipes. 🙂

  3. Found my answer on your substitution list. Missed that info even though it is in bold, the first time around. LOL Have a super day and thanks for all your work in making these recipes and sharing them with all of us.

  4. Have you ever used Coconut Oil in substitution to butter?? Just wondering, I have heard that it is an equal substitution…but I am only 3 days into this diet journey with my son.

    • Hi Emily, yes, I’ve substituted coconut oil for butter. It really depends on how the butter is being used in the original recipe. I prefer using liquefied coconut oil where melted butter is called for. You can also use softened coconut oil where softened or at room temperature is called for, but it can be tricky to get the coconut oil to that perfect state of softened. Also, just keep in mind whether you want the coconut flavor in virgin coconut oil or no flavor in refined coconut oil. Hope this helps! Talk soon, Silvana

  5. Have you got a sandwich bread recipe without dairy?

  6. I can not tell you how grateful I am to have found your website. I also am so disappointed with what I have been finding regarding gluten free products. They are either tasteless , heavy or too sweet and very expensive. I have thrown so much out and have been so discouraged. Thanks again for the recipes. I cannot wait to try them.

  7. Great site and love all your gluten free recipes. I am very excited about your gluten free cinnamon -raisin bread. I am having my girlfriends over and this would be a great treat. Thanks Awesome site!!!!!

  8. Love your recipes and your basic flour blend always makes recipes turn out great. I’ve tried other cooks’ bread recipes that call for a lot of corn starch and I paid for it with a stomach ache. I agree that the corn starch may have enhanced taste and texture, but it was more than my system could handle.