Description
A comforting and delightful gluten-free sourdough bread with sweet raisins, perfect for breakfast or a cozy snack.
Ingredients
Scale
- 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
Instructions
- Soak the raisins in lukewarm water while preparing the rest.
- Line your loaf pan with parchment paper.
- Whisk together the gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda in a large bowl.
- Combine the milk, sourdough starter, and agave in the bowl of a stand mixer.
- Mix on low, gradually adding the flour mixture, one tablespoon at a time.
- Add in the eggs and vanilla, and mix until incorporated.
- Drain the soaked raisins and fold gently into the batter.
- Pour the mixture into the prepared loaf pan and smooth the top.
- Cover loosely with plastic wrap and let it rise for about 120 minutes, or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Cover the pan with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 minutes until golden.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best flavor, ensure your sourdough starter is fresh. Consider adding nuts or spices for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: gluten-free, sourdough bread, raisin bread, baking recipe, easy bread