Ingredients
10
10 servings
- •¾ cup raisins
- •2 cups gluten-free bread flour mix
- •½ cup buckwheat flour
- •¼ cup coconut sugar
- •1 tablespoon ground cinnamon
- •1 pinch cream of tartar
- •1 pinch baking soda
- •¾ cup whole milk, at room temperature
- •½ cup gluten-free sourdough starter
- •1 teaspoon agave nectar
- •3 eggs, lightly beaten
- •1 teaspoon vanilla extract
Instructions
- Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
- 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.
- 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.
- 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.
- 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.
- Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.
Nutritional Facts
Per 10 servings
- Calories: 219
- Carbohydrate: 44g
- Fat: 3g
- Fiber: 4g
- Protein: 6g
- Sugar: 8g
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