GLUTEN-FREE SOURDOUGH RAISIN BREAD
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.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 44.1 g, Cholesterol 57.7 mg, Fat 2.9 g, Fiber 4.3 g, Protein 6.2 g, SaturatedFat 0.9 g, Sodium 223.7 mg, Sugar 8.4 g
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Khamsum Dawa Jigdrel Dorji
[email protected]This bread is so good, I can't believe it's gluten-free.
Ahmad Umar
[email protected]Delicious!
Md Mozno Mirdha
[email protected]This bread is a lifesaver! I'm allergic to gluten, and it's so hard to find good GF bread. This recipe is easy to follow, and the bread turns out perfect every time. It's soft and fluffy, with a slightly tangy flavor. I love it toasted with butter an
The Hierophant 813
[email protected]Amazing! This bread is so delicious and easy to make. I'm not gluten-free, but I prefer this bread over regular wheat bread. The sourdough starter gives it a wonderful flavor and texture.
Numan Jani
[email protected]This gluten-free sourdough raisin bread is a game-changer! I've tried so many GF bread recipes, but this one is by far the best. The texture is spot-on, and the flavor is amazing. I love the tang from the sourdough starter, and the raisins add a nice