For a richer flavor, try using dark raisins or adding a handful of chopped walnuts to the batter. If you don't have coconut sugar, brown sugar makes a great substitute. The sourdough starter discard adds a subtle tang, but be sure it's not overly sour, as it can affect the final flavor. Ensure all ingredients are at room temperature for best results. If the top of the bread is browning too quickly, tent it with foil during the last 15 minutes of baking.
Gluten-Free Sourdough Raisin Bread
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME3 hrs
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SERVING10 People
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VIEWS10
A delightful and aromatic cinnamon raisin bread, crafted with the unique tang of gluten-free sourdough starter. This easy-to-make loaf requires no kneading, resulting in a light and fluffy texture that's perfect toasted or enjoyed fresh.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol58 mg
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Fiber4 g
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Protein6 g
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Saturated Fat1 g
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Sodium224 mg
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Sugar8 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Raisins: Place raisins in a bowl, cover with lukewarm water, and set aside to plump (15 minutes).
02
StepPrepare the Pan & Dry Mix: Line a loaf pan with parchment paper. In a large bowl, whisk together gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda.
03
StepCombine Wet & Dry Ingredients: In the bowl of a stand mixer, combine milk, sourdough starter, and agave nectar. With the mixer on low speed, gradually add the flour mixture, one tablespoon at a time, until well combined. Mix in eggs and vanilla extract until fully incorporated. Drain the raisins and gently fold them into the batter.
04
StepProof the Dough: Pour the batter into the prepared loaf pan. Smooth the top with a wet rubber spatula. Cover loosely with plastic wrap and let rise until almost doubled in size (approx. 2 hours). Then, cover with foil.
05
StepBake the Bread: Preheat oven to 350 degrees F (175 degrees C). Bake the bread for 30 minutes. Remove the foil and continue baking until golden brown and an internal temperature of 200 degrees F (95 degrees C) is reached (approx. 10 minutes more).
06
StepCool & Serve: Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing.
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Ethelyn Greenholt
Jun 19, 2025Easy to follow instructions and the bread turned out perfectly. My family loved it!
Karson Mccullough
Jun 16, 2025I've tried many gluten-free bread recipes, and this one is by far the best. The texture is amazing!
Ardith Koepp
Jun 14, 2025This recipe is fantastic! The bread is so moist and flavorful. I especially love the hint of sourdough.