Makes one loaf
Gluten Free Sourdough Cinnamon Raisin Bread
- 1 batch Gluten Free Sourdough Levain (click here for recipe)
- 1 cup (236 g) water, warm at 100°F
- ¼ cup (26 g) golden flax meal
- 2 large eggs
- 2 tablespoons maple syrup
- 3 tablespoons (42 g) unsalted butter, melted and cooled, or 3 tablespoons (38 g) jovial Reserve Blend Extra Virgin Olive Oil, plus more for greasing the pan
- ¾ cup (120 g) raisins
- 2½ cups (300 g) jovial No. 1 Gluten Free Bread flour (now called jovial Multi-Purpose Gluten Free Bread Flour) or No. 2 Gluten Free Whole Grain Bread Flour (now called jovial Whole Grain Gluten Free Bread Flour), plus more for dusting
- 1 tablespoon cinnamon
- 1½ teaspoons fine sea salt
- ½ teaspoon nutmeg
- ¼ teaspoon cardamom
- 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.
- 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.
- Cover the bowl with plastic wrap and let rest for 1 hour. The dough will only have a slight rise.
- Generously grease an 8½ x 4½-inch loaf pan. Transfer the dough to the pan.
- 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.
- 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.)
- Preheat the oven to 350°F.
- 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.
- 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.