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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

Ingredients

  • 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

Instructions

  • 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