There’s something so comforting about the smell of fresh bread baking in the oven. It wraps around you like a warm embrace. This Gluten-Free Sourdough Raisin Bread is not just a treat; it’s an invitation to enjoy every slice. Whether you’re gluten-free by necessity or just looking to explore, this recipe warms the heart and fills the home with sweetness.

why make this recipe

I love making this bread because it’s perfect for breakfast or a cozy afternoon snack. The combination of the sourdough tang with sweet, chewy raisins is utterly delightful. And the best part? It’s super simple! You can whip this up easily, even if you’re a newcomer to baking. Plus, it’s just great to have a homemade loaf on hand; it’s a real crowd-pleaser! If you’re looking for something easy to pair with jam, or even a touch of butter, you’ve found your recipe.

how to make Gluten-Free Sourdough Raisin Bread

Gather your ingredients, and let’s get started on this delightful loaf. Soak those plump raisins in lukewarm water while you prep the rest. This little step makes them juicy and bursting with flavor.

Ingredients:

3/4 cup raisins
2 cups gluten-free bread flour mix
1/2 cup buckwheat flour
1/4 cup coconut sugar
1 tablespoon ground cinnamon
1 pinch cream of tartar
1 pinch baking soda
3/4 cup whole milk, at room temperature
1/2 cup gluten-free sourdough starter
1 teaspoon agave nectar
3 eggs, lightly beaten
1 teaspoon vanilla extract

Gluten-Free Sourdough Raisin Bread

You’ll want to line your loaf pan with parchment paper to make it easy to remove the bread later. In a large bowl, whisk together the gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda. This is the dry team.

In the bowl of a stand mixer, combine the milk, sourdough starter, and agave. Start mixing on low and gradually add your flour mixture, one tablespoon at a time. Once it’s well combined, add in the eggs and vanilla. Continue mixing until everything is incorporated.

Drain those soaked raisins and fold them gently into the batter. Now, pour that beautiful mixture into your prepared loaf pan. Smooth out the top with a wet rubber scraper for a pretty finish. Loosely cover your pan with plastic wrap and let it rise for about 2 hours, or until it’s almost doubled in size.

Preheat your oven to 350°F (175°C). When the time is right, cover the pan with foil and pop it in the oven. Bake for 30 minutes. Then, remove the foil and bake for another 10 minutes to achieve that gorgeous golden color. Your kitchen will smell amazing! Let it cool for 5 minutes in the pan before transferring it onto a wire rack. Allow the bread to cool completely before slicing.

Every bite is sure to bring a smile to your face!

how to serve Gluten-Free Sourdough Raisin Bread

This bread shines on its own, but it also loves a good partner! Try spreading a little butter or some cream cheese for a richer flavor. It’s fabulous when topped with homemade apple butter or even a sprinkle of cinnamon sugar. If you’re feeling adventurous, serve it with a hot cup of tea for a cozy afternoon treat.

how to store Gluten-Free Sourdough Raisin Bread

Keep your bread fresh by storing it in an airtight container at room temperature. It should last for about 3-5 days. If you want it to last longer, wrap it tightly in plastic wrap and pop it in the freezer. Just thaw it at room temperature when you’re ready to enjoy it again. For a quick snack, consider making some tasty French toast with any leftover slices!

tips to make Gluten-Free Sourdough Raisin Bread

Always make sure your sourdough starter is fresh. It makes a difference in the flavor and texture of the bread.
Be gentle when folding in the raisins. You don’t want to deflate the batter.
For an extra flavor boost, try adding nuts or spices like nutmeg into the mix.
If you’re not a fan of raisins, dried cranberries or apricots make excellent substitutes. You can also use this bread as a base for delightful sweet and savory bread sandwiches, just like I do with my favorite savory cheddar bread!

variation (if any)

This recipe is versatile, so feel free to get creative! You can swap out the buckwheat flour for almond flour for a nuttier flavor. You might also try adding a tablespoon of orange zest for a citrusy twist in your bread.

FAQs

Can I use a different gluten-free flour?
Absolutely! Just be mindful of the flour blend you choose. Some might absorb moisture differently, so you may need to adjust the liquid slightly.

How do I know when my bread is done baking?
It’s crucial to check the internal temperature. Aim for 200°F (95°C). You can also do the classic toothpick test: insert it into the center, and if it comes out clean, you’re good to go!

Can I make this bread ahead of time?
Sure thing! You can prepare the dough and let it rise in the fridge overnight. The next day, bring it to room temperature and continue with the baking steps.

Gluten-Free Sourdough Raisin Bread

Baking is such a delightful journey; I hope you enjoy every moment making this Gluten-Free Sourdough Raisin Bread.

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