Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I made this recipe during the Covid-19 lockdown when yeast had disappeared from the supermarkets. This light and fluffy loaf is very easy to make because there is no kneading; it is more of a batter than a dough. This bread is delicious toasted.
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
Directions
Step 1
Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.
Cook’s Note:
If your oven has a light, you can put the dough in the oven to rise with just the light on.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 219 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 5% |
Cholesterol58mg | 19% |
Sodium224mg | 10% |
Total Carbohydrate44g | 16% |
Dietary Fiber4g | 15% |
Total Sugars8g | |
Protein6g | |
Vitamin C0mg | 2% |
Calcium50mg | 4% |
Iron1mg | 6% |
Potassium209mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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