This cinnamon raisin bread is so delicious, your family and friends won’t even realize it is gluten free! Lightly sweetened with maple sugar, full of plump raisins with cinnamon, and completely leavened with a gluten free sourdough starter, this loaf is a must-try.
Since I started making this bread, it has been on repeat each week in my house. I like to slice the whole loaf and freeze the slices so we have a mouth watering snack available to throw in the toaster anytime we want.
I enjoy eating it simply with butter and a sprinkle of salt or occasionally slathered in peanut butter with sliced bananas.
You will find information on substitutions and more in the “notes” section of the recipe card below. I have also included some helpful information if you are milling your own grains as I am.
I do find that I need a little less water for my fresh milled flour, so if you are using store bought flours, you might need to add a little more than what the recipe states. I recommend starting with the amount listed and increasing a little at a time if necessary.
Over hydrating gluten free bread can result in a gummy loaf, so tread lightly!
I hope you enjoy this recipe! Let me know if you love it by leaving a review and comment below. As always, I am happy to answer any questions you have along the way as well.
Gluten-Free Sourdough Cinnamon Raisin Bread
Equipment
- 1 8 x 4 inch loaf pan
- 1 9 x 5 inch loaf pan
- 1 Kitchen Scale
- 1 Stand Mixer
- 1 Proofing Box optional
- 1 Dough Whisk
Ingredients
- 85 g raisins
- 160 g tapioca flour
- 120 g millet flour
- 60 g gluten-free oat flour oat groats if FMF
- 60 g sorghum flour
- 11 g salt
- 5 g ground cinnamon
- 50 g maple sugar
- 165 g cashew milk
- 165 g water
- 28 g butter
- 20 g whole psyllium husks
- 300 g gluten-free sourdough starter
Instructions
- Add the raisins to a small bowl and pick off any stems you find. Then cover with warm water. Put a lid on the bowl and set aside for 1 – 3 hours.85 g raisins
- Line an 8" loaf pan with parchment paper and set aside.
- To a medium mixing bowl, add the tapioca, millet, oat, sorghum, salt, and cinnamon. Whisk to combine.160 g tapioca flour, 120 g millet flour, 60 g gluten-free oat flour, 60 g sorghum flour, 11 g salt, 5 g ground cinnamon
- Add the sugar to a small pot. Then add the milk, water, and butter. Place the pot on the stovetop and heat over medium until the butter is melted, stirring frequently.50 g maple sugar, 165 g cashew milk, 165 g water, 28 g butter
- Turn the heat off and add the psyllium husks to the pot and stir immediately to fully combine. Set aside to let gel for a few minutes.20 g whole psyllium husks
- While you wait for the psyllium to gel, strain the raisins and set them aside.
- Add the starter to the bowl of a stand mixer. Then add the psyllium gel and whisk to combine with a dough whisk.300 g gluten-free sourdough starter
- Add the flours and raisins to the wet ingredients. Then hook the bowl onto the stand mixer with the paddle attachment. Turn the mixer on the lowest setting and gradually increase to one setting higher to mix the dough. It is ready when there is no dry flour left in the bowl.
- If you are using a proofing box, add a 1/4 of water to the tray and set the temperature to 80℉. Take the dough out of the bowl and shape it into a loaf. Then place it into the lined loaf pan. Cover with plastic wrap or place into proofing box uncovered if you have one.
- Let rise for 2 1/2 hours at 80℉. If the temperature is cooler, it will take more time (3-5 hours). When the dough has risen to the top of the loaf pan, it is ready to bake.
- 30 minutes before you are ready to bake, preheat your oven to 450℉. Cover the bread with a 9 x 5 inch loaf pan and place in the oven. Turn the temperature down to 425℉ and bake for 20 minutes.
- Uncover the bread and turn the oven temp down to 375℉. Bake for 30 minutes. Then turn the temperature down to 350℉ and bake for 40 minutes. Turn the oven off and let the bread sit for 10 minutes before removing it.
- Lift the bread out of the pan using the parchment paper, and place on a wire rack to cool completely.
Notes
- Raisins – use cranberries or chopped figs
- Millet – use brown rice flour
- Oats – use 60g more sorghum and omit oats
- Sorghum – use buckwheat (it will change the taste though)
- Tapioca – use arrowroot powder
- Cinnamon – omit if necessary
- Maple Sugar – use brown sugar or coconut sugar
- Cashew Milk – use whole milk or coconut milk (taste may be altered with coconut milk)
- Butter – use avocado oil
- Use Oat Groats not Rolled Oats!! This is very important as the rolled oats will cause your stones to glaze if you are using a stone mill.
- Use a sifter to combine the dry ingredients after they are milled. It helps to get rid of any large pieces of bran that will weigh your loaf down.
- You might need up to 10% more water if you are using store bought flour instead of milling your own. Start with the amount listed in the recipe and gradually increase if the dough is dry.
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