Gluten Free Sourdough Cinnamon Raisin Bread

Makes one loaf



  1. In a medium bowl, mix together the water, flax, and raisins. Let rest for 5 minutes. Mix in the leavin, eggs, maple syrup, and the butter or olive oil.
  2. Add the flour, cinnamon, salt, nutmeg and cardamom on top and mix with a spatula until all the ingredients come together into a thick batter.
  3. Cover the bowl with plastic wrap and let rest for 1 hour. The dough will only have a slight rise.
  4. Generously grease an 8½ x 4½-inch loaf pan. Transfer the dough to the pan.
  5. Smooth the top of the loaf with an offset spatula. Smooth out the dough and spread it toward the center to create rounded edges and a slightly domed center.
  6. Cover the pan with buttered plastic wrap. Let rise for 2 hours until the dough just rises above the edge of the pan and touches the plastic wrap. (This may take longer than 2 hours if your starter is new.)
  7. Preheat the oven to 350°F.
  8. Bake for 40 minutes until the loaf has a nicely browned crust. Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let it cool completely for 2 hours before slicing.
  9. The bread will stay fresh in a sealed plastic bag for up to 3 days at room temperature. You can freeze the loaf whole or cut it into slices in a sealed plastic bag for up to a month. Defrost at room temperature.