A slice of this gluten free cinnamon raisin bread is the perfect breakfast addition, especially when toasted with a pat of butter.

Gluten Free Cinnamon Raisin Bread for Breakfast

comfort food that doesn’t disappoint. This quick bread is a gluten free, dairy free raisin bread that holds up really well in the toaster.

nd ingredients, this recipe fits the bill. We believe that being gluten-free shouldn’t break the bank or leave you feeling left out or deprived.

To Make Paleo Cinnamon Raisin Bread You Will Need…

If you are making this bread recipe for someone who has celiac disease or is on a strict gluten-free diet, check the labels on your ingredients to make sure that there is no hidden gluten to avoid cross-contamination.

Some of the ingredients are not naturally gluten free, so if you need to avoid gluten, be sure to check the labels on all of the ingredients, especially the flax, flours, and raisins. These are often labeled that they may contain wheat.

To learn more about identifying gluten-free ingredients and reading labels to avoid hidden gluten, check the information in our Gluten-Free 101 section.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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Equipment used for this recipe

Baking Gluten Free Dairy Free Cinnamon Raisin Bread Step-By-Step

In under an hour, you can have a loaf of yummy cinnamon raisin bread ready for your next snack or tomorrow morning’s breakfast.

If you are not a huge fan of raisins, you can make it plain. We’ve used a simplified version of this recipe for everything from grilled cheese, to garlic bread.

In the video below, I share with our viewers two ways to bake gluten free bread, one of the options was this cinnamon raisin bread recipe gluten free.

Our family has been baking this particular bread recipe with success since 2009. It is our go-to bread recipe and we hope you give it a try.

Step 1

Preheat the oven to 350F or 175C and line a bread pan with parchment paper or skip this step if you are using a silicon bread form.

Step 2

In a large bowl, beat the eggs until light and frothy. Add apple cider vinegar and honey and mix until combined.

Step 3

Add almond flour, tapioca starch, ground flax, cinnamon, baking soda, and sea salt to the egg mixture. Stir until thoroughly combined. Gently fold in raisins.

Step 4

Pour the batter into the parchment-lined bread pan and bake at 350F (175C) for 35-40 minutes or until golden brown.

Step 5

Let cool before slicing. Enjoy toasted with a pat of butter, honey, or some of your favorite jam.

Notes

This bread is not meant to be sweet. If you prefer a sweeter cinnamon raisin bread, add up to 1/4 cup of honey to the egg mixture and mix it in using the electric beaters before adding the flour.

Store this bread in an air-tight container on the counter for up to 2 days, or slice and freeze to eat later. It freezes well. Slice the bread before freezing. If stored properly, this bread will keep for up to three months in the freezer.

Other Gluten Free Recipes You Might Enjoy!

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Gluten Free Cinnamon Raisin Bread

A slice of this gluten-free cinnamon bread is the perfect breakfast addition, especially when toasted with a pat of butter.

Course Breakfast, Snack

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly, snack

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 1 loaf

Author Under Three Acres

Ingredients

Wet Ingredients

• 5 large eggs
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey

Dry Ingredients

• 1 ½ cups almond flour
• ⅔ cup tapioca starch
• ¼ cup ground flax
• 2 tablespoons ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon sea salt

Other

• ¼ cup raisins

Instructions

• Preheat the oven to 350F or 175C and line a bread pan with parchment paper.
• In a large bowl, beat the eggs until light and frothy. Add apple cider vinegar and honey and mix until combined.
• Add almond flour, tapioca starch, ground flax, cinnamon, baking soda, and sea salt to the egg mixture. Stir until thoroughly combined. Gently fold in raisins.
• Pour the batter into the parchment-lined bread pan and bake at 350F (175C) for 35-40 minutes or until golden brown.
• Let cool before slicing. Enjoy toasted with a pat of butter.

Notes

This bread is not meant to be sweet. If you prefer a sweeter cinnamon raisin bread, add up to a 1/4 cup of honey.

Store this bread in an air-tight container on the counter for up to 2 days, or slice and freeze to eat later. It freezes well, and if stored properly can stay in the freezer for up to three months.

Cornbread is a classic North American comfort food and popular Thanksgiving side dish that I sorely missed when I had to omit corn from my diet. This paleo cornbread recipe without corn was born out of necessity and a craving.

Is Corn Gluten Free?

The simple answer is Yes! Corn is gluten free. However, there was a study conducted in Milan in 2012 that suggested that the prolamins (zeins) in corn, contain sequences of amino acids that closely resemble the gluten proteins in wheat and could possibly have a similarly damaging effect on some people with celiac disease as eating wheat. (1)

By the time I had given birth to my 4th child, I had been on a gluten free diet for about 16 months. My little guy weighed in at a whopping 9lbs 13oz at birth, but then quickly lost more than the normal threshold of 10%.

We couldn’t figure out what was causing him to lose so much weight. He projectile vomited after every meal. He was breastfed, supplemented with formula and I was prescribed Domperidone to increase my supply. We went to see the lactation consultants and the midwives came for daily weigh-ins. We followed everyone’s advice as best we could, but our little man just kept getting sicker and weaker.

I remember the day I called a dear friend and was crying over the phone explaining the situation. I was explaining to her how frustrated and exhausted and helpless I felt. She had recently listened to a doctor online mention that people with celiac disease should eliminate all grains from their diet.

This seemed radical to me, but I was willing to try anything to help my poor baby. That day, I cut corn out of my diet. Corn was in the formula, the Domperidone, as well as my diet and after eliminating all of the grains, my baby started to thrive.

I Needed a Gluten Free Cornbread Recipe Without Corn

Giving up corn was more difficult than giving up gluten. I created a huge list of things to avoid on a gluten free diet, but the list of hidden corn derivatives is extensive. I decided to go try the Paleo diet as long as I was nursing my son.

However, at the time, the Paleo diet wasn’t that popular. There were not a lot of ready-made options to help out a busy new mom. We make a lot of soups and chilis at our house and eating them without crackers or biscuits seems wrong.

Cornbread was a favorite side to accompany many a soup or chili and I needed to come up with a gluten free cornbread with almond flour to replace the regular cornmeal.

Can gluten free cornbread be made without corn?

Why not? Of course, cornbread without corn can’t technically be called cornbread, but the texture created by the almond flour gives it the texture and color reminiscent of authentic cornbread. What would you call it instead?

Of course, you could just make gluten-free cornbread using corn, but what fun would that be if you’re like me and can’t eat it because corn is absolutely determined to make your joints ache and your stomach bloat?

That’s right! After I was finished nursing my son, I tried to introduce corn into my diet again only to find out that it causes inflammation in my joints and awful stomach bloat.

I mentioned right at the beginning of this post that this recipe was born out of a necessity and a craving. I love all things that are made with gluten which is a huge downer being celiac. Sometimes you need to have bread or breadlike things to accompany your favorite chili or a bowl of baked beans. Am I right?

What You Need to Make Paleo Cornbread

This recipe is all about simplicity and uses simple ingredients. If you’ve been gluten-free for any length of time, you probably have all of the ingredients in your kitchen or pantry right now.

Here’s everything you need to make this recipe:

• eggs, at room temperature. If you have access to free range eggs, even better!
• maple syrup or honey
• avocado oil or melted butter if you consume dairy
• almond flour
• tapioca or arrowroot starch
• gluten-free baking powder
• aluminum free baking soda
• pink himalayan or sea salt

For this recipe, I prefer to use one of my cast iron frying pans. There are many benefits to using cast-iron pans to prepare food. There is a rustic charm and an authentic homestead feeling or pioneer vibe that you get from baking cornbread in a cast-iron skillet.

You can absolutely bake this cornbread in an 8 or 9-inch glass pan instead. Just be sure to grease it or line it with parchment paper prior to baking.

How To Make Gluten-Free Cornbread That is also Paleo

Preheat the oven to 350°F (175°C) and prepare your cast-iron skillet by greasing it and warming it up over low heat on the stovetop. In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.

In a separate mixing bowl, mix together almond flour, tapioca starch, baking powder, baking soda, and salt. Add it to the wet ingredients and blend until the batter is thoroughly mixed.

Pour into the prepared pan and bake for 25 minutes or until it is set and lightly golden brown in color. Let the cornbread cool for at least 10 minutes before slicing into it.

I hope you enjoy this paleo cornbread and that it will become a staple in your baking repertoire.

Whether it’s a festive side dish or a companion to chili, this gluten-free cornbread is going to become a favorite!  Grab your ingredients and preheat the oven because it’s time to bake – let’s go!

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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How To Make Gluten Free Cornbread With Almond Flour

Preheat the oven to 350°F (175°C) and prepare your cast-iron skillet by greasing it and warming it up over low heat on the stovetop. In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.

In a separate mixing bowl, mix together almond flour, tapioca starch, baking powder, baking soda, and salt. Add it to the wet ingredients and blend until the batter is thoroughly mixed.

Pour into the prepared pan and bake for 25 minutes or until it is set and lightly golden brown in color. Let the cornbread cool for at least 10 minutes before slicing into it.

I hope you enjoy this paleo cornbread and that it will become a staple in your baking repertoire.

Whether it’s a festive side dish or a companion to chili, this gluten free cornbread recipe is going to become a favorite!  Grab your ingredients and preheat the oven because it’s time to bake – let’s go!

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Want More Gluten-Free Recipes? Try One of These!

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Gluten-Free Cornbread Without the Corn – Paleo Cornbread Recipe

A cornless gluten-free cornbread recipe that actually tastes like cornbread. For anyone looking for a tasty grain-free cornbread recipe that is delightfully easy to make.

Course Side Dish

Cuisine American

Keyword Christmas, dairy-free, gluten-free, grain-free, Holiday, kid-friendly, paleo, Thanksgiving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Author Under Three Acres

Equipment

• cast-iron frying pan

Ingredients

• 1 ½ cups almond flour
• ½ cup tapioca or arrowroot starch
• 1 tsp Gluten-Free baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ¼ cup maple syrup
• ¼ cup avocado oil

Instructions

• Preheat the oven to 350°F (175°C).
• Grease the cast-iron frying pan with the fat of your choice (bacon grease, lard, coconut oil, olive or avocado oil) and warm it on the stovetop over low heat.
• In a large mixing bowl, using an electric mixer beat the eggs, maple syrup, and oil until it is light and frothy.
• Add almond flour, tapioca starch, baking powder, baking soda, and salt to the egg mixture and beat until thoroughly blended.
• Pour the batter into the prepared cast-iron frying pan. Bake for 25 to 30 minutes until the batter is set and is lightly golden brown.
• Let cool for 10 minutes before cutting into slices. Enjoy.

Notes

Be sure to use a gluten-free baking powder. Not all baking powders are safe for celiacs and those with gluten intolerance. You can use your favorite store brand or use the recipe below.

Gluten-Free Baking Powder: Add 2 tbsp of baking soda, 4 tbsp of tapioca starch, and 4 tbsp of cream of tartar to a small glass jar. Stir or shake the mixture to blend.

Substitutes: You can bake this cornbread in a greased 8 or 9-inch square glass baking dish instead of the cast-iron pan. If you are not dairy-free, feel free to substitute the avocado oil with ghee or melted butter. Maple syrup may be replaced by liquid honey. 

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