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Gluten-Free Cinnamon Raisin Sourdough Loaf (Dairy-Free, Soy-Free)

Name: Gluten-Free Cinnamon Raisin Sourdough Loaf (Dairy-Free, Soy-Free)
Prep time: 12 h
Cook time: 50 min
Total time: 12 h 50 min
Yield: 8 servings
Ingredients: 2 ½ cups gluten-free flour blend (with xanthan gum); ½ cup buckwheat flour or sorghum flour; 1 tsp sea salt; 1 tbsp ground cinnamon; 1 tbsp coconut sugar or maple sugar; ¾ cup active gluten-free sourdough starter (fed and bubbly); 1 ¼ cups warm water; 1 tbsp olive oil or avocado oil; ½ cup golden raisins; ½ cup regular raisins

Category:

pastry

Difficulty: Medium

Serves:

8 people

Prep Time: 20 minutes active + 8–12 hours fermentation (overnight)

Cook Time: 45–50 minutes

Rating:

(0.00/5)

June 25, 2025 by Chef Molly

This hearty and subtly sweet sourdough loaf is bursting with juicy raisins and infused with warm cinnamon flavor. It’s naturally leavened for a tangy, artisan feel—without the gluten, soy, or dairy. A great option for breakfast, snacks, or to pair with nut butter or jam!

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What You’ll Need:

Dry

2 ½ cups gluten-free flour blend (with xanthan gum)
½ cup buckwheat flour or sorghum flour
1 tsp sea salt
1 tbsp ground cinnamon
1 tbsp coconut sugar or maple sugar

Wet

¾ cup active gluten-free sourdough starter (fed and bubbly)
1 ¼ cups warm water
1 tbsp olive oil or avocado oil

Mix-ins

½ cup golden raisins
½ cup regular raisins

Prepration for:Gluten-Free Cinnamon Raisin Sourdough Loaf (Dairy-Free, Soy-Free)

Step 1/5

Prepare Dough

In a large bowl, mix all dry ingredients. Add sourdough starter, water, and oil. Stir until a sticky dough forms. Fold in raisins until evenly distributed.

Step 2/5

Bulk Fermentation

Cover bowl with a towel and let rest at room temperature for 8–12 hours, or overnight, until bubbly and risen.

Step 3/5

Shape & Proof

Dust parchment paper with rice flour. Gently shape the dough into a round loaf and place it on the paper. Cover and proof for 1–2 more hours.

Step 4/5

Preheat & Bake

Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside. Carefully transfer dough to the preheated vessel. Score the top with a sharp knife. Cover and bake for 30 minutes, then uncover and bake 15–20 more minutes until browned and hollow-sounding.

Step 5/5

Cool

Chef's Tips & Notes

Notes: For extra flavor, soak the raisins in warm water or rum for 10 minutes before mixing in (drain first). Store at room temp in a cloth for 2 days or slice and freeze.

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Gluten-Free Cinnamon Raisin Sourdough Loaf (Dairy-Free, Soy-Free)