Gluten-Free Sourdough Raisin Bread

Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I made this recipe during the Covid-19 lockdown when yeast had disappeared from the supermarkets. This light and fluffy loaf is very easy to make because there is no kneading; it is more of a batter than a dough. This bread is delicious toasted.



Step: 1

Place raisins into a bowl and cover with lukewarm water. Set aside to soak.

Step: 2

Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.

Step: 3

Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.

Step: 4

Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.

Step: 5

Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.

Step: 6

Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.


Per Serving: 219 calories; protein 6.2g; carbohydrates 44.1g; fat 2.9g; cholesterol 57.7mg; sodium 223.7mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.

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