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Gluten-Free Sourdough Raisin Bread
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
180 minutes
Fluffy gluten-free sourdough cinnamon raisin bread made with homemade starter discard, no commercial yeast needed.
Ingredients:
  • 0.75 cup raisins
  • 2 cups gluten-free bread flour mix
  • 0.5 cup buckwheat flour
  • 0.25 cup coconut sugar
  • 1 pinch cream of tartar
  • 1 pinch baking soda
  • 0.75 cup whole milk, at room temperature
  • 0.5 cup gluten-free sourdough starter
  • 1 teaspoon agave nectar
  • 3 eggs, lightly beaten
  • 1 teaspoon vanilla extract
Instructions:
  • Place plump raisins in a bowl and gently cover them with soothing lukewarm water. Let them rest and absorb the liquid.
  • Prepare a loaf pan by lining it with parchment paper. Combine gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda in a bowl, and whisk together.
  • In the bowl of a stand mixer, blend milk, sourdough starter, and agave. Gradually add flour mixture while mixing on low until fully combined. Incorporate eggs and vanilla extract until well mixed. Gently fold drained raisins into the batter.
  • Pour the batter into the loaf pan, smooth the top with a wet rubber scraper, cover loosely with plastic wrap, and let rise for about 2 hours until almost doubled in size. Then cover with foil.
  • Preheat the oven to 350°F (175°C). Bake the bread for 30 minutes. Uncover and bake for an additional 10 minutes until golden brown and the internal temperature reaches 200°F (95°C).
  • Allow the bread to cool in the pan for 5 minutes, then transfer it onto a wire rack to cool completely before slicing.

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