Warm fresh bread is something that never goes out of season. Do you need a new allergy-friendly recipe for homemade bread?
One of my daughter’s favorite foods is Cinnamon Raisin Bread. Over the past few months, I’ve spent a small fortune buying specialty allergy-friendly breads that were this particular variety.
While she loved the treat and the taste of what was once familiar to her prior to her gluten-free diet, my wallet didn’t like it at all. I’ve been experimenting for a while, and finally, I modified a recipe to our liking.
This recipe is gluten-, nut-, dairy-, and egg-free. Try it in the lunch box with your favorite PB alternative spread or our very own MOMables Sunflower Nutella! My daughter’s favorite? With sunflower seed spread, honey, and banana slices.
Allergy-Friendly Cinnamon Raisin Bread
- Prep Time: 1 hour + 25 minutes
- Cook Time: 1 hour
- Total Time: 2 hours + 25 minutes
- Yield: 1 loaf (10 servings) 1x
- Cuisine: Baking
- 1 cup raisins
- 1 cup + 2 tablespoons coconut milk
- 1 packet dry yeast
- ⅓ cup packed brown sugar
- 4 ¼ cups gluten-free all-purpose flour, divided
- 4 teaspoons xanthan gum (optional)
- 1 teaspoon salt
- 2 teaspoons ground cinnamon, divided
- ¼ cup silken tofu
- 1 flax egg
- 1 tablespoon vegan spread, melted & cooled (or butter)
- ¼ cup granulated sugar
- Soak the raisins in a small bowl by covering them with hot water. Let them stand for 10 minutes, then drain well.
- Lightly grease a loaf pan.
- On your stovetop, in a small saucepan, heat 1 cup of the coconut milk over low heat to between 100F and 110F. Remove from the heat.
- In a large bowl, combine the warmed milk, yeast, and brown sugar, stirring until well dissolved. Let stand for 5 minutes.
- Combine 4 cups of the flour, the xanthan gum (if using), the salt, and 1 teaspoon of the cinnamon.
- Whip the tofu in your blender or food processor. Pour it straight from the package because it comes out slightly wet.
- Once whipped, add the tofu, flax egg, and the vegan spread into the milk mixture. Stir well with a whisk until combined.
- Add to the flour mixture, and stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead the raisins into the dough. Add the remaining ¼ cup of the flour, 1 tablespoon at a time to prevent the dough from sticking to your hands.
- Roll the dough into a 14×7-inch rectangle on a lightly floured surface. Lightly coat the surface of the dough with cooking spray.
- In a small bowl, combine the sugar and the remaining 1 teaspoon of the cinnamon. Sprinkle the sugar mixture evenly over the dough, then press the sugar mixture into the dough so it will adhere.
- Roll the rectangle up tightly, starting with a short edge, pressing firmly. Pinch the seam and ends to seal.
- Place the roll, seam side down, into the greased loaf pan.
- Cover and let it rise for 1 hour.
- Preheat the oven to 350F.
- Uncover the loaf, and gently brush the dough with the remaining 2 tablespoons of coconut milk.
- Bake for 1 hour.
- Remove from the pan, and cool on a wire rack.
MOM Notes: In this recipe, you will find egg substitutes of two varieties. I chose silken tofu because it helps keep baked goods moist and heavy. I have also included a flax egg because it has a slight nutty flavor, which is a perfect addition to this scrumptious bread. Also remember that gluten-free breads only need one rise, as per recipe below.
- Serving Size:
- Calories: 3799
- Sugar: 212.5 g
- Sodium: 2855.3 mg
- Fat: 60 g
- Saturated Fat: 44.5 g
- Trans Fat: 0 g
- Carbohydrates: 781.9 g
- Fiber: 38.8 g
- Protein: 53.4 g
- Cholesterol: 0 mg