My Vegan & Gluten-Free Cinnamon Raisin Loaf

I've tested countless iterations of this recipe, and this is as good as (I think) it gets. Soft, milky fruit loaf, with a pleasant chewy crumb and gentle, easy to slice crust. There's no abrasive cardboardy aftertaste, just a gentle wholemeal vibe - that is pretty unavoidable in gluten-free bread-making.

The number of gluten-free/vegan bread recipes I've tried is truly mortifying. This recipe is an evolution of the Cinnamon Raisin Erin McKenna loaf, found in her 2015 cookbook, Bread & Butter. It was the first yeast recipe I tried that had a decent crumb, didn't sink the second you pulled it out of the oven and tasted good enough you wanted a second slice. Wild! It's taken at least 20 re-makes, some in a completely wrong direction, to get it to this reliable structure.

I've detailed both yeast & sourdough versions of this recipe below. So choose your player, read the notes BEFORE YOU BEGIN! and get baking.



This version is incredibly quick to prepare. It's merely a matter of activating the yeast, preparing the dry ingredients, whisking in the wet ingredients, pouring the batter into the tin, letting it double in size, then baking. The batter springs up in no-time (sometimes only 15-20 minutes) and takes only 35 minutes to cook - no pesky oven tricks required! I'd start here & graduate to the sourdough method when feeling ready.



  1. Preheat your oven to 200C/400F.
  2. In a small saucepan, add the soy milk and sugar. Gently heat until the sugar has just dissolved and the milk is warm to the touch (no hotter as you don't want to kill the yeast). Sprinkle over the yeast, fork through and let sit for 10 minutes to become bubbly & frothy.
  3. Meanwhile to a large mixing bowl, add the different flours, starches, soy milk powder, cinnamon, salt, baking powder & xanthum gum. Whisk to combine. If some lumps of starch remain, simply pinch them out with your hands.
  4. Add the frothy milky-yeast mixture and oil to the dry ingredients and whisk to combine. Topple in the raisins and fold through.
  5. Pour into a greased loaf tin (banana loaf size if good), smooth over the top, cover & set aside in a warm spot until the batter grows 1/3 in height, or reaches the top of the tin - at which point it's ready to bake.
  6. Bake in the preheated oven for 35 minutes. Remove from the oven and let sit in the tin for 5 minutes, before removing and letting cool (90%, or) completely before slicing.


I'm relatively new to sourdough, so this is a fresh recipe. The finished loaf is sourer in taste (as you would expect), lasts longer on the bench and has a visually more plasticky (I apologise, that's not the best food-term!) crumb.






  1. Prepare your Preferment the night before. Start by mixing your active starter (fed 3-4 hours prior) until smooth. Measure out the desired amount in a medium bowl, then feed your starter again to keep it happy. Add the 100g water to the 130g starter and whisk until smooth. Add the sorghum flour and whisk to combine. Cover with plastic-wrap (or with an air-tight lid) and set aside overnight.
  2. In the morning, it should look like a slightly fallen sourdough starter - perfect! On to the next step.
  3. Add all the Dry ingredients to a large mixing bowl. Break up any stubborn starch clumps (it's usually the potato starch) with your hands. Add the Preferment, 300g warm water and oil to the dry ingredients and whisk until smooth. Add the raisins and fold through.
  4. Pour the mixture into a greased loaf tin (banana bread sized tin is perfect), smooth over the top and cover. Set aside in a warm spot for 2-4 hours until doubled height (it won't do much for the first 1-1 1/2 hours, give it time).
  5. 30 minutes before you judge the loaf has finished proofing, turn your oven onto it's highest temperature. 10 minutes prior to baking, pour 1 cup of hot water into a heat-proof dish and place in the bottom of your oven to create a nice steamy environment - which aids crust formation.
  6. After those 10 minutes, pop your loaf into the oven. Immediately turn the temperature down to 220C/430F and bake for 40 minutes. Leave the loaf in the tin for 5 minutes, before turning out onto a cooling rack, letting cool completely (it can be just warm to the touch) before slicing & serving.

This loaf is pictured (LEFT) with my Creamy Vegan Butter.

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