Gluten-Free Sourdough Raisin Bread
Description
This light and fluffy cinnamon raisin bread is made with gluten-free sourdough starter discard instead of commercial yeast.
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
Directions
1
Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
2
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.
3
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.
4
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.
5
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.
6
Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.