Raisin Nut Bread (Gluten-Free Recipe)
Raisin Nut Bread  (Gluten-Free Recipe) Image

Raisin Nut Bread (Gluten-Free Recipe)

Try this raisin nut bread, a gluten-free yeast bread that combines the sweetness of fruit with a nutty texture that will be a favorite.

20 min
02 hrs 25 min


2 1/2 cups Multi-Grain Gluten Free Flour Blend (see below)

1/4 cup amaranth flour

1/4 cup teff flour

1 (1/4-ounce) package active dry yeast

1 tablespoon xanthan gum

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/4 cups milk, warmed

1/4 cup Land O Lakes® Butter, melted

2 large Land O Lakes® Eggs

3 tablespoons honey

1 teaspoon cider vinegar

2/3 cup chopped walnuts

2/3 cup raisins

How to make

  1. STEP 1

    Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.

  2. STEP 2

    Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum, cinnamon and salt in bowl; mix well.

  3. STEP 3

    Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Stir in walnuts and raisins.

  4. STEP 4

    Spoon mixture into prepared pan. Cover with greased plastic food wrap. Let rise in warm place 45-60 minutes or until bread dough reaches top of pan.

  5. STEP 5

    Heat oven to 375°F.

  6. STEP 6

    Uncover bread dough; bake 35-40 minutes until bread is brown and sounds hollow when tapped.

  7. STEP 7

    Remove bread from pan, keeping parchment paper on bottom of bread. Place bread with parchment paper directly onto oven rack; bake 5 minutes. Remove from oven to cooling rack. Remove parchment paper.

Tip #1

Multi-Grain Gluten-Free Flour Blend: Stir together 2 cups cornstarch, 2 cups potato starch, 1 3/4 cups brown rice flour, 1 1/2 cups garbanzo bean flour, 1 cup sorghum flour, 1 cup tapioca flour and 1/4 cup teff flour. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #2

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.


10Fat (mg)
45Cholesterol (mg)
270Sodium (mg)
43Carbohydrates (g)
5Dietary Fiber
8Protein (g)


Explore reviews from
our online community

  September 08, 2015

Would you be able to use this recipe in a bread machine and if so what size loaf would you select? 1, 1.5, or 2 lb?

— says Suzie
Test Kitchen Comment September 14, 2015

Hi Suzie! We haven't tested this recipe in a bread machine yet, so we can't say for certain if it would bake like a normal loaf of bread. If you do decide to try, we'd love to hear how it turns out for you. Happy baking!

— says mallory
  February 13, 2014

Awesome! I love this recipe. I made it for the first time today. The whole family enjoyed it.

— says Sarah
  June 19, 2009

Great bread for breakfast - I used cranberries and pecans in place of the raisins & walnuts. I tossed a little of the flour mix with the cranberries to keep them from clumping together and stay suspended in the batter while baking a trick a great baker showed me years ago. Very tasty!

— says Maggie
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