Sourdough Cinnamon Raisin Bread
I've been watching all the sourdough creations on Instagram. 😋Many of them are not gluten free. 😣But that didn't stop me from making my own creations. Thus far I've made sourdough blueberry scones, sourdough waffles, pancakes and most recently the cinnamon raisin bread. It was amazing. Not as decorative as the gluten-full kind but just as tasty.
I basically did some research on pinterest about sourdough cinnamon raisin bread. Then decide to take the bread recipe I have been using from Gluten Free on a Shoestring and just add cinnamon, sugar and raisins. My family loved it and so did our neighbors who are also gluten free. It has become a hit in my intimate social circle.
Gluten Free Sourdough
Recipe for gluten free sourdough, because my family doesn't tolerate dairy I have made the change to use coconut milk and Earth Balance buttery sticks.
1/3 cup raisins
3 Tbsp coconut sugar
1 teaspoon cinnamon
1) Cover the raisins in warm water while you mix up the dough
2) Mix coconut sugar and cinnamon and set aside
3) Grease loaf pan and if needed put in a sheet of parchment. I've been using stoneware and have discovered I don't need the parchment.
4) Pour dough into loaf pan halfway, sprinkle with the cinnamon and sugar mixture and drop in raisins. Pour another layer of dough and repeat until all the dough is gone. Sprinkle any remaining cinnamon and sugar on top. Cover pan with oil coated plastic wrap or silicone baking sheet. Set aside for several hours (until dough rises)
I use the proof setting on oven. If you don't have that feature you can just leave the light on while the dough rises.
5) When dough has doubled in size. Preheat your oven to 400℉, take a sharp knife or lame and slash the top of the loaf from one end to the other about 1/4 inch deep. Place in preheated oven and bake for 30 minutes. Reduce temperature to 350℉, rotate 180º and continue to bake until center of load reads 200℉ on an instant thermometer. This is what I use. Thump loaf if it sounds hollow remove from oven, cool for 10 minutes in pan before transferring to a wire rack to completely cool.
We could not wait for the bread to cool off , before we dug in, which made it difficult to slice. So I highly recommend being patient while it is cooling. However I totally get the desire to dig in right away.
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