Instead of using commercial yeast, this cinnamon raisin bread is created with gluten-free sourdough starter waste. When yeast had vanished from the grocery stores during the Covid-19 shutdown, I created this recipe. There is no kneading required to prepare this light and fluffy loaf; it is more like a batter than a dough. Toasting this bread is excellent.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 3 hrs |
| Servings: | 10 |
| Yield: | 1 loaf |
Ingredients
- ¾ cup raisins
- 2 cups gluten-free bread flour mix
- ½ cup buckwheat flour
- ¼ cup coconut sugar
- 1 tablespoon ground cinnamon
- 1 pinch cream of tartar
- 1 pinch baking soda
- ¾ cup whole milk, at room temperature
- ½ cup gluten-free sourdough starter
- 1 teaspoon agave nectar
- 3 eggs, lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
- 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.
- 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.
- 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.
- 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.
- Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.
- If your oven has a light, you can put the dough in the oven to rise with just the light on.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 224 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
SOOOO good and easy to make. I used Pamela’s Gluten Free bread mix and had to use honey instead of agave and baking powder instead of cream of tartar. It didn’t rise much, but after baking, it is a nice size, and the thin slices hold up well in the toaster. I will be making this often!
This bread is tasty and easy to make. I have been gf for awhile and found it to be delicious Buckwheat is a seed even though it sounds as if it contains wheat – in fact, it does not. It is a wonderful alternative!