Gluten-Free Raisin Cinnamon Sourdough Bread
Warm, fragrant, and irresistibly wholesome, this Gluten-Free Raisin Cinnamon Sourdough Bread is a delightful twist on traditional sourdough, specially crafted for gluten-free diets. Made with a tangy gluten-free sourdough starter, a blend of tapioca starch and gluten-free bread flour, and infused with the warm spice of cinnamon and bursts of sweet raisins, every slice promises a perfect balance of flavor and texture. The addition of apple cider vinegar enhances the dough’s structure and lends a subtle, tangy undertone to complement the sweetness. Baked in a preheated Dutch oven for a crisp, golden crust, this bread is ideal for breakfast spreads or an afternoon treat. With step-by-step instructions, including tips for shaping and scoring, this recipe ensures success every time. Whether enjoyed fresh out of the oven or toasted with a pat of butter, this gluten-free sourdough bread is a comforting homemade marvel you’ll want to bake again and again.
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Recipe Information
Ingredients
- 150 grams Gluten-free sourdough starter
- 250 milliliters Warm water
- 320 grams Gluten-free bread flour blend
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 1.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 50 grams Granulated sugar
- 100 grams Raisins
- 1 tablespoon Apple cider vinegar
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter with warm water using a whisk until the mixture is smooth.
In a separate bowl, mix together the gluten-free bread flour blend, tapioca starch, xanthan gum, salt, cinnamon, and granulated sugar.
Gradually add the dry ingredients to the sourdough starter and water mixture, stirring continuously until a dough forms.
Add the apple cider vinegar and mix until thoroughly incorporated.
Fold in the raisins, ensuring they are evenly distributed throughout the dough.
Cover the bowl with a damp cloth and let it sit at room temperature for about 4-6 hours, or until the dough has doubled in size.
Once the dough has risen, preheat your oven to 425°F (220°C) and place a Dutch oven or heavy oven-safe pot inside to heat.
Carefully transfer the dough onto a piece of parchment paper. Use wet hands to shape the dough into a smooth ball, making sure the surface is tight.
Add a small amount of flour on top to prevent sticking, and score the bread with a sharp knife or lame.
Remove the preheated pot from the oven. Using the parchment paper, lift the dough and place it into the pot.
Cover the pot with its lid and bake for 30 minutes.
Remove the lid and continue baking for another 20 minutes, or until the crust is golden brown and crisp.
Allow the bread to cool completely on a wire rack before slicing. Enjoy your gluten-free raisin cinnamon sourdough bread!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 450.9 g | 164% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 120.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
