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.
Preparation Details
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 3 hrs
Servings: 10
Ingredients
- ¾ cup raisins
- 2 cups gluten-free bread flour mix
- ½ cup buckwheat flour
- ¼ cup coconut sugar
- 1 tablespoon ground cinnamon
- 1 pinch cream of tartar
- 1 pinch baking soda
- ¾ cup whole milk, at room temperature
- ½ cup gluten-free sourdough starter
- 1 teaspoon agave nectar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
Steps
- Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
- 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.
- 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.
- 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.
- 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.
- Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.
