Gluten-Free Sourdough Raisin Bread Recipe

Recipesfull introduces to you: Yeast Bread Recipes. (Gluten-Free Sourdough Raisin Bread Recipe). 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.

Brief

Prep 15 mins

Cook: 40 mins

Additional: 2hrs5 mins

Total: 3hrs

Servings: 10

Yield: 1 loaf

Gluten-Free Sourdough Raisin Bread Recipe

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

Irresistible Whole Wheat Challah

Bread

Directions

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.

Nutritional Information

Gluten-Free Sourdough Raisin Bread Recipe

Servings Per Recipe:10

Calories: 219.1

% Daily Value *

Protein: 6.2g 12%

Carbohydrates: 44.1g 14%

Dietary Fiber: 4.3g 17%

Sugars: 8.4g

Fat: 2.9g 4%

Saturated Fat: 0.9g 4%

Cholesterol: 57.7mg 19%

Vitamin A Iu: 103.2IU 2%

Niacin Equivalents: 1.9mg 15%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.3mg 1%

Folate: 37.2mcg 9%

Calcium: 49.6mg 5%

Iron: 1.1mg 6%

Magnesium: 24.8mg 9%

Potassium: 208.5mg 6%

Sodium: 223.7mg 9%

Thiamin: 0.1mg 6%

Calories From Fat: 25.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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