Gluten-Free Sourdough Raisin Bread

Name: Gluten-Free Sourdough Raisin Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup gluten-free sourdough starter discard; 1 cup warm water; 1/4 cup honey or maple syrup; 1/4 cup coconut oil or vegetable oil; 2 cups gluten-free all-purpose flour; 1 tsp ground cinnamon; 1/2 tsp salt; 1 cup raisins

Author: Emily

Published: 9 February 2026

Updated: 3 April 2026

Jump to Recipe·Print Recipe

why make this recipe

I love recipes that rescue sourdough discard and turn it into something cozy. This gluten-free sourdough raisin bread does exactly that. It feels like a warm hug on a chilly morning. The raisins add sweet pockets in every bite. The cinnamon gives a gentle lift. If you love sweet, studded loaves, you’ll also enjoy blueberry lemon cream cheese sourdough bread. This loaf uses simple pantry ingredients. It stays soft and sliceable. It is forgiving for beginners.

how to make Gluten-Free Sourdough Raisin Bread

Ingredients:
1 cup gluten-free sourdough starter discard, 1 cup warm water, 1/4 cup honey or maple syrup, 1/4 cup coconut oil or vegetable oil, 2 cups gluten-free all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp salt, 1 cup raisins

Gluten-Free Sourdough Raisin Bread

Directions:

In a large bowl, combine gluten-free sourdough starter discard, warm water, honey (or maple syrup), and oil.
Mix well until combined.
In another bowl, whisk together gluten-free flour, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until you have a thick batter.
Fold in the raisins until evenly distributed.
Pour the batter into a greased 9×5 inch loaf pan.
Let it rise in a warm place for about 4-6 hours or until it has puffed up slightly.
Preheat your oven to 350°F (175°C).
Bake for 35-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Gluten-Free Sourdough Raisin Bread

Slice it thick for toast. Spread with butter or cream cheese. Drizzle a little honey for extra sweetness. It pairs well with tea, coffee, or a glass of milk. I like a thin spread of salted butter to balance the sweetness.

how to store Gluten-Free Sourdough Raisin Bread

Cool the loaf completely before storing. Keep it in an airtight container at room temperature for 2-3 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. Toast slices straight from the freezer. Let frozen slices thaw a few minutes before spreading.

tips to make Gluten-Free Sourdough Raisin Bread

Use a warm, draft-free spot for the rise. A turned-off oven with the light on works well. Measure the flour by spooning it into the cup and leveling it. If your batter seems too dry, add a tablespoon of water at a time. If it’s too wet, add a tablespoon of flour. For a citrus boost, fold in a teaspoon of orange zest—similar flavors show up in my favorite cranberry orange sourdough bread. Use room-temperature oil for an even mix. Stir gently to keep the raisins from clumping at the bottom.

variation (if any)

Add chopped walnuts or pecans for crunch. Swap raisins for chopped dates or dried cranberries. Try a streusel topping before baking for a sweeter crust. For a spiced twist, add 1/4 tsp nutmeg or ginger.

Gluten-Free Sourdough Raisin Bread

FAQs

Q: Can I make this without a sourdough discard?
A: Yes. Replace the discard with 1 cup active yogurt or buttermilk for tang and moisture. You may need to adjust rise time.

Q: Do I need to soak the raisins first?
A: No. You can use them straight from the bag. Soaking in warm water or rum for 15 minutes plumps them up and adds moisture if you prefer.

Q: How do I know when the loaf is done?
A: The top should be golden brown. A toothpick or skewer should come out clean from the center. The internal temperature should read around 200°F if you use a thermometer.

Q: Can I double the recipe?
A: Yes. Use two loaf pans and bake a little longer, checking for doneness after 45 minutes.

Q: Is this recipe dairy-free?
A: It can be. Use coconut oil or another plant oil and a dairy-free spread for serving.

More recipes? Follow me on Facebook – Pinterest