Gluten-Free Sourdough Cinnamon Raisin Bread

This recipe is a variation of my regular vegan gluten-free sourdough loaf. I use my brown rice flour starter, although sorghum and millet starters are a joy to work with as well!

I love the slow and thoughtful process of making gluten-free cinnamon rolls, sourdough hamburger buns, and these pillowy soft sourdough dinner rolls. Now I have this cinnamon raisin bread on my list, too!

On more rushed days I enjoy making quicker starter discard recipes like these sourdough flatbreads (great for pizza!), 3-ingredient banana pancakes, sourdough banana bread, and, of course, sourdough chocolate chip cookies.

Ingredients

• Psyllium husk - creates a bready texture, holds the dough together, and hydrates the loaf.
• Tapioca & potato starches - make the crumb softer and allow for a better rise. Read about the difference between the two.
• Sorghum flour - adds nutrition and flavor to the dough as well as an airier crumb.
• Baking powder - assists the starter in expanding the bread during baking.
• Sourdough starter - ferments the bread. Here is an easy sourdough starter guide!
• Brown sugar - adds sweetness and flavor.
• White sugar - feeds the yeast bacteria in the starter.

Substitutes

• Tapioca starch - arrowroot starch can be used instead.
• Potato starch - cornstarch is a good substitute.
• Sorghum flour - you can use brown rice instead.
• Psyllium husk - although there are certain alternatives to psyllium, I don't recommend swapping it in this recipe. I have successfully made bread with Konjac before, but it wouldn't work in a sourdough recipe.
• Raisins - cranberries can be used instead.
• Brown sugar - use coconut or white sugar or skip this ingredient.
• White sugar - use maple syrup/honey instead.
• Baking powder - you can skip this ingredient, although the bread would turn out denser. Don't swap for baking soda.

Step-by-step instructions

Step 1

First, add psyllium husk, water, and white granulated sugar in a medium-sized bowl and whisk to incorporate.

Set the mixture aside for a few minutes to let the gel form.

Step 2

In the meantime, boil some water and soak the raisins in it for 10 minutes to hydrate them.

This step isn't necessary but it adds to juiciness to the raisins!

Step 3

Break up the lumps in the brown sugar before adding it to the bowl.

Then, mix all the dry ingredients in a large mixing bowl until well combined.

Step 4

Finally, add the sourdough starter, psyllium gel, and strained raisins to the dry ingredients and mix the dough either by hand or an electric mixer with dough hooks attached.

The dough will be elastic and sticky.

Step 5

Turn the dough over onto a lightly floured working surface and shape it into a ball.

I use an oval banneton basket, so I shaped mine into a batard.

Step 6

Place the dough upside down into a floured banneton basket or into a mixing bowl lined with a floured kitchen towel.

Cover the dough and let it ferment for 5-7 hours at room temperature. Keep in mind that cinnamon slows down the fermentation process, so the dough will need more time to proof than regular gluten-free sourdough.

If you do an overnight fridge fermentation, first let the dough sit at room temperature for 1-2 hours, then place it in the refrigerator for 12-18 hours and bake from cold.

Once the dough is done fermenting, gently turn it over onto a piece of parchment paper and score it however you like. I usually make one deep cut close to the middle of the loaf.

Lower the parchment paper with the dough into a cold Dutch oven, cover it with a lid, and place it into a cold oven. Start preheating the oven to 450F/230C. Once the oven is ready, start the timer and bake for 40 minutes.

Then, lower the temperature to 350F/170C, remove the loaf from the Dutch oven, transfer it to the oven rack, and bake for another 30 minutes.

Transfer the baked loaf to a cooling rack and let it cool until no longer warm to the touch. Slice and enjoy!

Tip!

To prevent the bottom of the loaf from burning, place a baking sheet at the bottom of the oven once the loaf is out of the Dutch oven.

How to store

This cinnamon raisin sourdough will keep well at room temperature for up to 3-4 days, just make sure to cover it or place it in a bread box/bag.

To freeze, slice the bread and place a piece of parchment in between each slice, then transfer the loaf into a freezer bag/container. Freeze for up to 3 months.

To defrost, simply place the slices into the microwave until they get warm (1-2 min).

How to serve

Here are some ideas on what to put on your cinnamon raisin bread:

1. Butter and jam: I love serving this bread with homemade plum apple or elderberry jam!
2. Peanut or almond butter. I enjoy making my own peanut butter in a food processor!
3. Cream cheese, plain or flavored.
4. Honey or maple syrup.
5. Nutella or chocolate spread.
6. Yogurt and fresh raspberries or canned cherries.

Troubleshooting

• Large hole between the top crust and the crumb - this is a common sign of overproofing your dough. Next time bake the bread sooner!
• Dense crumb - there could be many reasons why your bread is dense, and some of them are not enough proofing, not using baking powder, not using a Dutch oven, or your starter not being established enough.
• Gumminess - try baking your loaf 15 minutes longer and see if it helps. Alternatively, reduce the water by 20g at a time.
• Burnt bottom - try using a Dutch oven liner and remove the bread from the Dutch oven after the first 40 minutes of baking. Place a baking sheet in the bottom of the oven for the last 30 minutes of baking.
• The dough didn't rise during fermentation - you could be proofing in a cold environment or your starter is not active enough. Make sure to use room temperature water, not hot water for the dough to avoid killing the yeast bacteria.