Gluten-Free Raisin Cinnamon Sourdough Bread

Discover the perfect combination of warmth, texture, and wholesome flavor with this Gluten-Free Raisin Cinnamon Sourdough Bread! Crafted with a tangy gluten-free sourdough starter and a custom blend of gluten-free bread flour and tapioca starch, this recipe delivers a soft, airy crumb with just the right amount of chew. Infused with fragrant ground cinnamon and studded with sweet, plump raisins, every bite bursts with comforting sweetness and spice. The addition of apple cider vinegar adds a subtle tartness, enhancing the bread's complex flavor profile. This artisan-style bread not only skips the gluten but achieves a beautifully crisp crust when baked in a preheated Dutch oven. Whether enjoyed warm with a pat of butter or paired with your favorite morning coffee, this gluten-free twist on a classic sourdough will elevate your baking game while remaining suitable for those with dietary restrictions.

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:50 mins

Total Time:95 mins

Servings: 8

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

Directions

Step 1

In a large mixing bowl, combine the gluten-free sourdough starter with warm water using a whisk until the mixture is smooth.

Step 2

In a separate bowl, mix together the gluten-free bread flour blend, tapioca starch, xanthan gum, salt, cinnamon, and granulated sugar.

Step 3

Gradually add the dry ingredients to the sourdough starter and water mixture, stirring continuously until a dough forms.

Step 4

Add the apple cider vinegar and mix until thoroughly incorporated.

Step 5

Fold in the raisins, ensuring they are evenly distributed throughout the dough.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Add a small amount of flour on top to prevent sticking, and score the bread with a sharp knife or lame.

Step 10

Remove the preheated pot from the oven. Using the parchment paper, lift the dough and place it into the pot.

Step 11

Cover the pot with its lid and bake for 30 minutes.

Step 12

Remove the lid and continue baking for another 20 minutes, or until the crust is golden brown and crisp.

Step 13

Allow the bread to cool completely on a wire rack before slicing. Enjoy your gluten-free raisin cinnamon sourdough bread!

Nutrition Facts

Serving size	(955.2g)

Amount per serving	% Daily Value*
Calories	1939.1

Total Fat 5.9g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3621.3mg	0%
Total Carbohydrate 450.9g	0%
Dietary Fiber 27.1g	0%
Total Sugars 120.2g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 196.6mg	0%
Iron 8.6mg	0%
Potassium 957.8mg	0%

*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.

Source of Calories

Fat: 2.7%

Protein: 5.0%

Carbs: 92.3%