GFCF Raisin Drops

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Lately we have been experimenting with gluten free recipes from a Trini cooking perspective and thus far we have had some success converting some of our local recipes; now it time for some GFCF raisin drops. I must say that in some of them you can’t really tell the difference because of how close they were to the original, like the GFCF Saltfish Accra. Recently, we stumbled upon another flour blend that has xanthan gum and in using it we were satisfied with the results. Which has led us to today’s recipe.

An Original GFCF Raisin Drops

Personally, I have a need to prove that many of our trini recipes can be made GFCF (Gluten Free Casein Free); because I am aware of the many people who are allergic to gluten or casein and find cooking to be a bit of a problem. This is another recipe for those who are on the gluten free diet. I am quite sure they will enjoy it: including those who are not.

To prove how good the gluten free casein free raisin drops tasted, we served it to people who weren’t on the GFCF diet and they found it tasted marvelous. It was remarkably lighter than its normal wheat flour counterpart, but with all the richness you would expect in a drop. I just wish we had coconut. So why we didn’t use coconut? Actually there wasn’t any coconut at hand and it was raining cats and dogs all day. And of course sick me couldn’t drive to go get one.

Anyway, there are lots more Trini GFCF recipes to come; I can promise that. So, I hope my regular readers don’t feel neglected. Recipes like these are a treasure to have. Enjoy some GFCF Raisin Drops.

GFCF Raisin Drops Recipe

GFCF Raisin Drops


2 1/4 cups gluten free flour* (we used a gluten and wheat free flour blend – Doves farm brand)
2 eggs
3/4 cup raisins
1/3 cup oil
1/3 cup water or coconut milk**
3/4 cup sugar (preferably the light brown sugar)
2 tsp baking powder
1 tsp. cinnamon
1 tsp. mixed essence
Sugar for dusting (optional)

If you want to try this recipe with flour instead, here are the ingredients you would use instead:
* Substitute Gluten free flour with same amount of all purpose flour
** Substitute the water or coconut milk for milk

Note: For those of you who are on the GFCF diet and would like to try coconut milk, use fresh coconut milk. What we have discovered recently is that many powdered coconut milk have casein (milk protein) added to them.

Mix the flour, sugar, baking powder and cinnamon together.
Beat the eggs.
Mix the eggs, water or milk, and vanilla essence together.
Pour the liquid into the dry ingredients.
Mix well.

Add the raisins and mix well.
You should have a sticky dough.
Drop the dough, about 2 inches in diameter, onto a greased baking sheet or dish.
If you wish you may dust with a little sugar.
Bake in a preheated oven 350 degrees F (180 degrees C) for about 12 to 15 minutes or until golden.

Remove from the baking sheet and allow to cool before serving.
This recipe should yield about 25 Raisin Drops.

Well, that’s it for today. I hope you enjoyed this Trini gluten free post, GFCF Raisin Drops.


  1. Dee Jay says

    Felix , I made this recipe :) I made a mistake though , i put in 3/4 of coconut milk and of course it was 2 loose so I added some bran and it was still 2 loose to drop so I put them in muffin tins and they were nice , crispy on the outside . I certainly wont get this recipe wrong again :) Thanks for the recipes Mr Felix . I want to make some pepper roti next but I’m out 1 ingredient… the leaf u put in the mixture for the middle .

    • says

      You did well Dee Jay just follow the instructions carefully next time. Some recipes do take time to master. I’ve had my own bloopers in the kitchen as well :-)

  2. dc says

    Greetings, I have a question for you please?. I don’t have a very good average, so when you say “drop the dough, about two inches in diameter” would that amount of dough be equal to a teaspoon, teaspoon and a half or a tablespoon worth of dough to make a ball of dough two inches in diameter? Thanking you for your reply!

    • says

      Ok, I see what you’re talking about. By my average you could use about 1 1/2 tablespoons of dough. But, don’t interfere with the dough afterward. Also, you could soak the raisins in 1 cup of warm water for 2 minutes and strain to make them moist. That will prevent the raisins from becoming too hard after the drops have been baked.

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