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.

This easy chicken chili recipe is a gluten free chicken chili that is simple to make using leftover or rotisserie chicken and some simple and flavorful ingredients.

Chicken Chili Recipe with Simple Ingredients

When cooking for our large family, I like to use leftovers and simple ingredients to make budget-friendly meals that taste great, are wholesome, and filling. This leftover chicken chili is a great meal to serve a crowd or to bring to a potluck.

We often enjoy roast chicken on Sundays. Since one chicken isn’t quite enough for our large family, I often roast two or three chickens at a time. This is one way I like to economize my time in the kitchen.

Leftover roast chicken can be used in many different ways. Leftover chicken chili is just one of them. And if you don’t have any leftovers, you could easily make this easy chicken chili with rotisserie chicken from the grocery store.

To Make Gluten Free Chicken Chili You Will Need…

Before I tell you how to prepare this gluten free chicken chili, I want to share with you one way to make this meal even more cost-effective. Use dried beans. It is an extra step, but it doesn’t take that much extra time if you plan ahead.

This recipe uses cooked white beans. You can either use your favorite canned brand of navy or cannellini beans or if you plan ahead you can use dried beans.

How to Cook Dried Beans Quickly & Easily

To be honest, I buy a lot of beans to store in our pantry. With the recent supply chain issues in addition to the fact that we live half hour from the closest grocery store, we like to stay well-stocked. If you are interested in starting your own gluten-free prepper pantry, be sure to check out this video.

Dried beans take up a lot less space than canned beans, space that can be used to store other food. They are a lot cheaper, but they have one caveat, you need to remember to soak and cook them before using them.

I have eight children and I am a very busy mom. Needless to say, I often forget to soak my beans ahead of time. Actually, the day I went to make this chicken chili to photograph for this blog post, I forgot to soak the beans.

It wouldn’t have been a big deal, but it was also meant to be eaten for supper. Knowing how popular the Instant Pot is, I figured someone had come up with a way to cook beans without soaking them. I got lucky and found a quick and easy method to cook beans for this recipe.

Check out the recipe >>> Instant Pot Beans from Tiffiany at Don't Waste the Crumbs

Tiffany’s recipe makes roughly six cups of cooked beans which is enough to make a double batch of gluten free chicken chili. I used half a batch for the chili and froze the rest to use next time.

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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Chicken Chili Recipe – Step-by-Step

For this recipe, you are going to need 4 cups of shredded or diced chicken. If you plan on using a rotisserie chicken, look for one that is between 2.5 and 3 lbs.

4 cups diced roast chicken = 2.5 – 3lb rotisserie chicken = 21 oz. raw chicken

In a pinch, you can use approximately 1 1/3 lbs (21 oz.) of raw chicken and brown it lightly in oil before adding the rest of the ingredients.

Heat a medium saucepan over medium-high heat and add oil. Add onions and bell peppers and cook uncovered for 5 minutes, stirring often until slightly translucent.

Add the crushed garlic, salt, cumin, paprika, cinnamon, red pepper flakes, and cayenne pepper stirring to combine. If your family likes the heat, feel free to add more cayenne and/or red pepper flakes. Mommy bloggers’ recipes are notorious for being mild.

Add the cooked beans, diced tomatoes, crushed tomatoes, and broth. Stir until well-combined. Bring the chili to a boil and then turn it down to low, cover and simmer for 45 minutes. Stir occasionally to ensure that the chili doesn’t burn or stick to the bottom of the pot.

Remove the lid and simmer uncovered for another 15 minutes. Serve hot, with your favorite sides and garnishes of choice.

Optional Garnishes & Sides

We like to serve chili with a variety of garnishes and paleo cornbread. Some of our favorite garnishes include:

• sour cream (regular and dairy-free)
• grated cheese (regular and dairy-free)
• tortilla chips
• avocado
• freshly squeezed lime

There are a variety of dairy-free options of sour cream and grated cheese available these days for folks like me that can’t tolerate lactose or casein.

If you have corn allergies, try these grain-free tortilla chips.

Leave a comment below and let me know what you think of our roasted chicken chili and if you happen to make some, tag me @underthreeacres on Instagram.

Other gluten-free soup recipes you might enjoy!

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Easy Chicken Chili Recipe with Roast Chicken

A simple recipe made using wholesome ingredients and leftover chicken.

Course Main Course, Soup

Cuisine American

Keyword dairy-free, gluten-free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 12 servings

Author Under Three Acres

Ingredients

• 4 cups leftover roast chicken, cut in bite-sized pieces
• 4 medium onions, finely diced
• 3 bell peppers, chopped
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons cumin
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon red pepper flakes
• ¼ teaspoon cayenne pepper
• 4 cloves garlic, pressed
• 3 cups white beans, fully cooked (equal to 2 – 14 oz cans, drained)
• 1 28oz can diced tomatoes
• 1 28oz can crushed tomatoes
• 2.5 cups chicken broth

Optional Sides

• sour cream, grated cheese, avocado, diced tomatoes, sliced green onions, or chives, cornbread, nacho chips

Instructions

• Heat a medium saucepan over medium-high heat and add oil. Add onions and bell peppers and cook uncovered for 5 minutes, stirring often until slightly translucent.
• Add the crushed garlic, salt, cumin, paprika, cinnamon, red pepper flakes, and cayenne pepper stirring to combine.
• Add the beans, diced tomatoes, crushed tomatoes, and broth. Stir until well-combined. Bring the chili to a boil and then turn down to low, cover and simmer for 45 minutes. Stir occasionally to ensure that the chili doesn't burn or stick to the bottom of the pot.
• Remove lid and simmer uncovered for another 15 minutes. Serve hot, with your favorite sides and garnishes of choice.

Notes

You can use leftover chicken or turkey, or use the meat off of a 2.5 to 3lb rotisserie chicken.