Cinnamon Raisin Beer Bread (Gluten-Free)

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READY IN: 1hr 10mins
Recipe by Andrew Mollmann

I had never had beer bread before and this looked delicious. I found this on a forum and decided to give it a shot. The baking made the whole house smell delicious and the taste was great! This makes a very dense bread, so slice it thin. It is almost fat free! I calculated it to have about 0.4g fat per 1/2" slice. In addition to being fat free, it is also egg and dairy free. I didn't experience any deflating. Makes a 8" x 4" loaf. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. I used a bottle of New Grist beer: which I think tastes much better than Red Bridge.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well.
  3. Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined.
  4. Fold in raisins.
  5. Pour into greased 8" x 4" loaf pan. This should fill the pan about 5/6th of the way. Allow for about 2-3" rising during baking.
  6. Bake for about 1 hour, or until toothpick inserted into middle comes out clean. I took mine out too soon and the middle was a tad soggy.
  7. Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.

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