This Gluten Free Cinnamon Raisin Sourdough Bread is a cozy, homemade sourdough recipe that's both easy and made same day. It's perfect for any baker who wants that fresh from the oven taste without the wait.
Made with gluten free sourdough starter discard and measured in cups for simplicity, this no knead sourdough bread recipe delivers a soft, tender crumb filled with sweet raisins and warm cinnamon flavor.
It's a sourdough cinnamon raisin bread recipe that feels comforting and familiar! This bread is ideal for mornings when you want a slice of homemade goodness with your coffee.
This gluten free raisin bread is an easy gluten free bread recipe that proves sourdough baking can be simple and delicious. Whether you're making it as a sweet sourdough bread recipe for weekend brunch or adding it to your list of family breakfast favorites, this loaf is perfect for toasting, buttering, and enjoying warm.
It's one of the best gluten free sourdough bread recipes to try if you're craving that classic artisan sourdough texture with a touch of sweetness from cinnamon and raisins.
If you are looking for more sourdough recipes try my Gluten Free Sourdough Sandwich Bread, my Gluten Free Sourdough Croutons, my Gluten Free Sourdough Pizza Crust or my Gluten Free Sourdough Starter.
You can find all of my bread recipes here: Gluten Free Side Dishes
Instructions
Grease your bread pan with coconut oil or butter. Set aside.
In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!
In the bowl of your stand mixer add the sourdough starter, melted butter, honey and warm milk. Blend together.
Add the potato starch or tapioca starch, gluten free flour, baking powder, salt, cinnamon, vanilla, nutmeg and raisins. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.
The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread rise nicely.
Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown. This is a light bread and will not get really brown on top.
Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.
Once the bread has completely cooled slice it into pieces and store it in a sealed container.
Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.
Supplies
More Recipes You Might Enjoy
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Gluten Free Cinnamon Raisin Sourdough Bread
- Total Time: 9 hours 10 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
This Gluten Free Cinnamon Raisin Sourdough Bread is a cozy, homemade sourdough recipe that's both easy and made same day. It's perfect for any baker who wants that fresh from the oven taste without the wait.
Ingredients
- 1 ½ cups Sourdough Starter
- 4 Tbsp Unsalted Butter, melted
- 2 Tbsp Honey
- 1 ¾ cup Milk, warm
- 2 ½ cups Gluten Free Flour
- ½ cup Potato Starch or Tapioca Flour
- 1 Tbsp. Baking Powder
- 2 tsp Salt
- 2 tsp Ground Cinnamon
- Pinch Ground Nutmeg
- 1 tsp Vanilla Extract
- ¾ cup Raisins
Instructions
Grease your bread pan with coconut oil or butter. Set aside.
In the microwave or on the stovetop heat your milk just until it's warm to the touch. You don't want it too hot!
In the bowl of your stand mixer add the sourdough starter, melted butter, honey and warm milk. Blend together.
Add the potato starch or tapioca starch, gluten free flour, baking powder, salt, cinnamon, vanilla, nutmeg and raisins. Blend just until ingredients begin to mix together. Remove from the stand mixer and gently fold any ingredients left on the bottom of the bowl into the mixture with a spatula.
The dough will be very sticky. You don't want to knead or overwork the dough. This sticky texture will let the bread rise nicely.
Spoon the dough into your greased bread pan. Cover the bread pan with a plate or platter and let it rest in a warm area for 6-8 hours. I like to mix my dough up at night before I go to bed and let it proof overnight and then bake in the morning.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes to 1 hour 15 minutes. The top will be very lightly browned and the sides will be a little darker brown. This is a light bread and will not get really brown on top.
Let the bread stand in the pan for at least 10 minutes to cool before you turn it out onto a plate or platter to finish cooling.
Once the bread has completely cooled slice it into pieces and store it in a sealed container.
Depending on how warm your house is it will last on the counter for 3-4 days. If you aren't going to use it in that amount of time place it in the fridge where it should last 5-7 days.
- Prep Time: 8 hours
- Cook Time: 1 hour, 10 minutes
- Category: Breads
- Method: Baking
- Cuisine: Gluten Free
Top Tip
This gluten free sourdough recipes texture is much different than baking with wheat flour. You want a very sticky dough and you won't be kneading it. You want to spoon the dough into your greased pan and not press it down.
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Frequently Asked Questions
No. Regular sourdough is made with gluten based wheat flour. The fermenting process of sourdough does not change that there is gluten in the recipe. Only gluten free sourdough is safe for people with Celiacs or gluten allergies.
It could be that your starter is weak. This means it hasn't fermented enough. It may need more time or moved to a warmer spot.
It could also be over proofing. This means you've left the dough out in the pan covered for too long. I proof for 6-8 hours and have good results with that. If you're proofing longer the dough may be raising and deflating before it makes it to the oven.
