Gluten-free Cinnamon Raisin Sourdough
This spiced recipe will bring you warmth in mid-winter with 2 different ways to prepare it. . .with or without a cinnamon sugar swirl!
"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire."
– Edith Sitwell
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Let’s be honest, when is the last time you had a really great piece of gluten free cinnamon raisin bread? I’ve never encountered one that was “worth the calories”, in a full 20+ years. I’ve found that too often, those of us who cannot eat gluten, settle for “good enough” food and not amazingly delicious foods. I, for one, am sick of settling and have been for a while. We also deserve delectable, nourishing foods that aren’t stuffed with highly processes ingredients and non-food ingredients like gums. The solution? Take matters into your own hands and make it yourself! It is a slower (and IMO) more satisfying and longer lasting serotonin hit.
My love for the warming spice of cinnamon runs deep. When you pair it was a slightly sweetened bread with bursts of juicy sweet raisins? Well, you get a lovely comforting bread that will brighten your darkest, coldest, most wintery day. I’m not going to lie, I got so excited when I got the cinnamon sugar swirl to work. The anticipation of cutting open a swirled loaf is crazy and the satisfaction of actually having the swirl is deep. Although, there are definitely times where I don’t have the time to faff around with a swirl and love the classic (swirl-less) cinnamon raisin bread as well. If you are looking for a lower sugar version, stick with the classic and save the swirl for a special occasion.
The one challenge with this bread is keeping the bottom of the loaf from getting too dark while baking. This is where you want to break out all the tips and tricks; bake the bread elevated off the bottom of your dutch oven (like with a roasting rack) as well as a cookie sheet on the bottom oven rack to deflect direct heat. Because there is coconut sugar in this bread, the bottom will still become darker than regular GF sourdough. It is hard to avoid, since GF sourdough has to be baked so much longer than wheat based sourdough.
As a new feature, I have attached a printable PDF version of this recipe. I will try to continue to do this. Please let me know if this is a feature that is helpful to you!
