Gluten-free Raisin Oat Bread

Gluten-free Raisin Oat Bread

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 1 loaf

Gluten-free raisin oat bread is a delicious and healthy alternative to traditional bread. Made with gluten-free oats and raisins, it’s perfect for those who are gluten intolerant or have celiac disease. This bread is not only flavorful and nutritious, but it’s also easy to make. So if you’re looking for a tasty gluten-free bread, give this raisin oat bread recipe a try!

Simply serve this delicious gluten-free raisin oat bread with some butter or old cheese. Also perfect for toasting or as a base for French Toast.

For this recipe I used gluten-free oat flour and Schär Bread Mix B but you could also use another similar gluten-free flour blend.

If you’ve tried this raisin bread recipe, let us know in the comments down below how you liked it!

Love baking gluten-free bread?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:


Print Recipe

Gluten-free Raisin Oat Bread

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Serves: 1 loaf


  • 300 ml water, lukewarm
  • 150 g gluten-free flour blend, (e.g. Schär Mix B Bread)
  • 150 g gluten-free oat flour
  • 150 g (white) raisins
  • 15 g sunflower oil
  • 7 g dried yeast
  • 2 tbsp gluten-free flour, (alternatively: rice flour)
  • 1 tsp salt
  • 1 tsp psyllium husk


  • 1)

    Wash the raisins and pour just enough hot water over the raisins to cover. Allow the raisins to soak for about five to ten minutes. Drain and pat dry with paper towels or a clean tea towel. If necessary, cut larger raisins in half. Mix raisins with 2 tablespoons (rice) flour.

  • 2)

    Combine gluten-free flour, yeast, psyllium husk and salt. Whisk to combine.

  • 3)

    Add the water and sunflower oil to the dry ingredients. Use a food processor, stand mixer or hand mixer with dough hooks. Mix on slow speed for two minutes and 3 minutes on medium speed. The dough will be thick and slightly sticky, it will not form a ball. Add the raisins. Turn mixer to low speed. Mix until raisins are incorporated.

  • 4)

    Spray an standard size loaf pan* with nonstick cooking spray or alternatively dust the loaf pan with some gluten-free flour. Spread the dough evenly into the pan. Cover with a damp cloth towel and allow dough to rise and double in size in a warm place. This takes about 45 minutes to one hour.

  • 5)

    Preheat the oven to 200°C conventional heating (top-bottom heat). Place the loaf in the oven and bake for 40 to 45 minutes.

  • 6)

    Remove bread from the oven and allow to cool for five minutes in the loaf pan. Transfer bread to a wire cooling rack to cool completely.

  • 7)

    * Standard size loaf pan:

    • 21 x 11 x 6 cm
    • 8-1/2 x 4-1/2 x 2-1/2 inches


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