Cinnamon Raisin Beer Bread (Gluten-Free)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 10mins
1 loaf

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a