Cinnamon Raisin Gluten Free Sourdough Bread


Cinnamon Raisin Gluten Free Sourdough makes my heart sing! It’s probably one of my all-time favorite breads! I love Canyon Bakehouse Gluten Free Cinnamon Raisin Bread, Trader Joes’s Gluten Free Cinnamon Raisin Bread, and Rudi’s Cinnamon Raisin Bread Gluten Free. It is getting more and more difficult to find a gluten free bread with cellulose in it, which adversely affects my system. Rudi’s does contain it now, unfortunately, although I don’t believe the other two brands do.

So, I’m always working on recipes for items I love that I’m able to enjoy again after being on a completely free of gluten diet. I love sourdough breads and sourdough flavor, so naturally I’m always testing new sourdough bread recipes. This recipe, which is more of a thick batter bread, is moist and light, not heavy on sweetness, (with only one tablespoon of sugar), but instead gets its sweetness from the raisins. It’s perfect for your Autumn morning toast, slathered with butter, peanut or almond butter, or cream cheese. Try it for French toast and you won’t be disappointed.

A little warning: this bread is slightly addicting! I just made this and there are already three slices missing! I’ll be enjoying it later this week for toast also. Since it freezes quite well, you could slice half of the loaf and freeze the slices between parchment pieces, in Ziploc bags.



Cinnamon Raisin Gluten Free Sourdough Bread

This Cinnamon Raisin Gluten Free Sourdough Bread is not too sweet, but balanced in "sour" and sweet, cinnamon and raisins throughout. Perfect for a morning toast with butter, peanut butter, or almond butter.
Servings 12 slices
Prep Time 15 minutes
Cook Time 45 minutes
Total Resting Time 2 hours 30 minutes
Total Time 3 hours 20 minutes


  • 2 1/2 cups (300 grams) Ryze Gluten Free Multi Purpose Flour
  • 1/4 cup (30 grams) Bob's Red Mill Tapioca Starch, gf
  • 120 grams (1 cup) Anthony's Cassava flour, gf
  • 2 teaspoons cornstarch, gf
  • 1 1/2 teaspoons salt
  • 3/4 cup "fed" gluten free sourdough starter, 100% hydration
  • 1 1/2 cups warm (not hot) water
  • 1 tablespoon sugar
  • 1 1/2 teaspoons of Fleischmann's Active Dry Yeast, gf
  • 1/2 cups of raisins
  • 1/4 cup whole milk or non dairy milk
  • 1 large egg white
  • 1 1/2 teaspoons McCormick's Ground Cinnamon or other gluten free brand


  • Blend together in a large bowl: Ryze Gluten Free Multi Purpose Flour, Bob's Red Mill Tapioca Starch, Anthony's Cassava flour, cornstarch and salt.
  • In a small mixing bowl stir: "fed" gluten free sourdough starter, warm (not hot) water, sugar, Fleischmann's Active Dry Yeast, and 1/2 cup of the flour mixture from above
  • Let sit for 20 to 30 minutes, until bubbly.
  • Soak in enough water to cover them: 1/2 cups of raisins
  • Add the “yeasty” mixture to the flour mixture. Then add in and mix by hand using a wooden spoon or rubber spatula: 1/4 cup milk, 1 egg white and 1 1/2 teaspoons Ground Cinnamon.
  • Stir together until combined thoroughly, cover with a towel and let rest for 30 minutes.
  • Prepare a large loaf 9” x 5” pan, greasing the bottom and sides with olive oil spray or vegetable oil. The King Arthur Flour Perfect Gluten-Free Loaf Pan, 9”x 4”x 4” size, works perfectly for any loaf recipe.
  • Stir in  the soaked and drained raisins to the batter and spoon into the pan smoothing the top with a rubber spatula. Let rise in a warm space, covered for 1 1/2 – 2 1/2 hours until the dough has risen an inch to an inch and a half in the loaf pan and is puffy and makes an indent when pressed with a finger.
  • Bake in a preheated 450 degree F oven for 25 minutes. Lower oven temp to 375, remove the pan and brush the top of the loaf with a tablespoon of cream or milk. Return to the oven and bake for 20 – 25 minutes until golden brown and the internal temperature reads 209 in the center with a digital thermometer.
  • Remove from the oven and remove the bread to a wire rack to cool completely.
  • Delicious with butter as a snack or as a breakfast toast with almond butter, peanut butter, or cream cheese or as French toast. Store cooled loaf in a gallon Ziploc and slice as needed for the first 2 – 3 days. Then, for keeping the loaf longer, you may freeze slices between parchment and double Ziploc bags to keep the remaining portion of the loaf.
Course: Breakfast
Cuisine: American
Keyword: Cinnamon Bread, Sourdough Bread

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