Name: Gluten-Free Sourdough Raisin Bread
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Raisins - ¾ cup; Gluten-free bread flour mix - 2 cups; Buckwheat flour - ½ cup; Coconut sugar - ¼ cup; Ground cinnamon - 1 tablespoon; Cream of tartar - 1 pinch; Baking soda - 1 pinch; Whole milk, at room temperature - ¾ cup; Gluten-free sourdough starter - ½ cup; Agave nectar - 1 teaspoon; Eggs, lightly beaten - 3; Vanilla extract - 1 teaspoon

Ingredients for - Gluten-Free Sourdough Raisin Bread

1. Raisins ¾ cup

2. Gluten-free bread flour mix 2 cups

3. Buckwheat flour ½ cup

4. Coconut sugar ¼ cup

5. Ground cinnamon 1 tablespoon

6. Cream of tartar 1 pinch

7. Baking soda 1 pinch

8. Whole milk, at room temperature ¾ cup

9. Gluten-free sourdough starter ½ cup

10. Agave nectar 1 teaspoon

11. Eggs, lightly beaten 3

12. Vanilla extract 1 teaspoon

How to cook deliciously - Gluten-Free Sourdough Raisin Bread

1 . Stage

Place raisins into a bowl and cover with lukewarm water. Set aside to soak.

2 . Stage

Line a loaf pan with parchment paper. Whisk gluten-free bread flour, buckwheat flour, coconut sugar, cinnamon, cream of tartar, and baking soda together in a bowl.

3 . Stage

Combine milk, sourdough starter, and agave in the bowl of a stand mixer. Start mixer on low and add flour mixture 1 tablespoon at a time until well combined. Add eggs and vanilla extract and mix until well incorporated. Drain raisins and fold into the batter.

4 . Stage

Pour the batter into the prepared loaf pan. Smooth out the top using a wet rubber scraper. Loosely cover the pan with plastic wrap and let rise until almost doubled in size, about 2 hours. Cover with foil.

5 . Stage

Heat the oven to 350 degrees F (175 degrees C). Bake bread for 30 minutes. Remove foil and continue baking until bread is browned and has reached an internal temperature of 200 degrees F (95 degrees C), about 10 minutes more.

6 . Stage

Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.