Gluten Free Cinnamon and Craisin Sourdough Bread
| |

GLUTEN FREE CINNAMON AND CRAISIN SOURDOUGH BREAD

This post may contain affiliate links from iherb.com and other companies, which means that if you click on one of the product links, I’ll receive a small commission. I only recommend products that I use and love. Thank you for your support.

You love bread but you can’t eat it? Gluten is ruining your life? You have come to the right place. I will teach you how to make this delicious Gluten Free Cinnamon and Craisin Sourdough Bread. It is easy, nothing fussy like wheat bread, just simple steps.

I already have for quite some time stopped eating gluten in my diet, and since I discovered I can make gluten free sourdough starter, I’ve been baking like crazy.

Toasted bread with butter, ham and cheese was my favorite breakfast long ago.  I remember, back in my home country, I used to make whole wheat yeasted bread. It was yummy, at the time I didn’t feel that bad at all, well we are talking about more than 10 years ago.

When I moved to Ireland, I re-discovered bread with the Irish Brown Bread which is wheat-based. So delicious, literally I have watery mouth right now. But after a while I started to feel bloated more often, as a consequence I started to switch to non-dairy milk and I was feeling a bit better but still, the bloating was there.

Then, I began to hear about gluten-free and hook me up. That is when I started to experiment with gluten-free flours and recipes like cookies, pancakes, waffles and so on.

Why Sourdough Bread?

When the pandemic started, it was so difficult to find any commercial active dry yeast due to shortages. Obviously, everyone was at home baking! At the time, I started doing some research about sourdough and I found out that is gut-friendly. It helps to digest better food for those that have an issue in this matter.

After trying my very first loaf, I fell in love with the tangy flavor. And now I want to make everything with my sourdough starter. But no worries if you don’t have in hand a sourdough starter you can make this bread with commercial dry yeast. Or start making your own gluten-free sourdough starter from scratch – it is about time – it is easy and gratifying to do something with your own hands.

gluten free cinnamon sourdough bread

Is this Cinnamon and Craisin Sourdough bread sweet?

No, not really. Although I use molasses, maple syrup and coconut sugar in the recipe, the amount used is not enough to sweeten the bread but it gives a nice fragrance and color to the bread in combination with the Ceylon Cinnamon, craisins and raisins.

Tiger Nut who?

If you follow a gluten-free diet you know all the flours, I’m using in the blend such as buckwheat, oat, millet, brown rice flour. Also, the starches to give some fluffiness and bounce to the bread and in addition, I added tiger nut flour, which can be labeled as ground tiger nuts or chufa flour. No worries; tiger nut is not actually a nut. It is a small tuber, also known as yellow nutsedge.

Tiger nuts are a good inclusion to the bread because add sweetness and also good fats. This will moist the crumb of our Gluten Free Cinnamon and Craisin Sourdough Bread. As well as lots of nutrients and vitamins.

Vegan?

You could say this bread is also vegan, I am not using any eggs to bind the mixture instead I included a combination of flaxseed, chia seeds and psyllium husk that will create that gelatinous texture with the water to glue together all the ingredients.

Ok lets get into it!

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

Share this recipe for Gluten Free Cinnamon and Craisin Sourdough Bread on social media

This is my recipe for Gluten Free Cinnamon and Craisin Sourdough Bread. If you like the recipe then consider sharing it with other Gluten free Sourdough lovers on social media.

GLUTEN FREE CINNAMON AND CRAISIN SOURDOUGH BREAD

Recipe by iKarolinaCourse: Breakfast, Recipes, Snack, breadDifficulty: Easy
Servings

2

slices
Prep time

30

minutes
Cooking time

50

minutes
Calories

269

kcal
Proofing Time

300

minutes
Fridge Fermentantion

16-18

hours
Total time

6

hours 

20

minutes

Ingredients

  • 50g Buckwheat Flour

  • 50g Oat Flour

  • 25g Millet Flour

  • 25g Brown Rice Flour

  • 25g Tiger Nut Flour

  • 25g Tapioca Starch (or Potato starch)

  • 10g Psyllium Husk Powder

  • 6g Coconut Sugar

  • 7g Flaxseed Milled

  • 7g Chia seeds milled

  • 3g Salt (sea salt or pink Himalayan)

  • 20g Craisins

  • 10g Raisins

  • 5g Ceylon Cinnamon

  • 250g Water, warm 30C

  • 250g Gluten free Sourdough Starter active

  • 5g Molasses

  • 5g Maple Syrup

Directions

  • Feed your gluten-free sourdough starter in the evening, so it’s active and bubbly in the morning or first time in the morning, depending on how many hours your starter takes to get active.
  • Prepare and weigh all your dry ingredients. Place sifter on top of a large glass mixing bowl, sift and combine flours, psyllium husk, flaxseed, chia seeds, coconut palm sugar, cinnamon and salt. Remove the sifter and mix the dry ingredients well with a large spoon. Now add the craisin and raisin and mix again.
  • In a measuring cup mix the warm water with the molasses and maple syrup, mix well until the molasses it is fully dissolved.
  • Now add the starter to the dry ingredients followed by the warm water mixture and with the help of a spatula mix everything together. At first, the consistency will be a bit runny but don’t panic as time pass it will thicken up more and more until you can actually form a ball with your hands. About 5 to 10min.
  • Prepared a banneton or a bowl line up with a clean kitchen towel sprinkled with rice flour. Now transfer the dough into it. Loosely cover with the remaining sides of the kitchen towel or tea towel like if you are folding a letter. Let rise in a warm place about 28 to 30C for 5 hours.
  • Pass this time your dough should be double in size, now you have two options. First, bake it or place it in a big ziplock bag or any bag that the bowl fits in and bring it to the fridge for 16 hours to retard and develop more that sourdough flavours. The later it is what I usually do. Second, bake it.
  • Preheat your oven to 450 degrees F, at least 30 to 45 minutes before you are ready to bake your loaf. You will also need to preheat your Dutch oven for 30min while the oven is warming up, everything needs to be scorching hot!
  • Now time to score the bread. If you went for the first option your dough is easy to manage. Uncover the dough from the kitchen towel, dust it with rice flour and grab a piece of parchment paper place it on top the and carefully flip your dough bowl onto the paper. Dust the dough with a little more rice flour and with a super sharp knife or a scoring knife get creative and score the dough about 1cm deep curved line or pattern this will help to rise more while baking.
  • Now carefully with your oven gloves, take the Dutch oven out, remove the lid and grab the four corner of the parchment paper and lift it and place it in the Dutch oven add between 4 to 6 ice cubes around the dough behind the paper in between the paper and the Dutch oven this will create steam that will give more spring oven to the bread. Put back the lid on and using your oven gloves place it back to the oven. Bake for 25min covered turn down the temperature to 400F and 25min uncovered. If you desire you can remove the Dutch oven and bake directly onto the oven rack for a further 5 to 10min without the parchment paper. You should know the bread is ready when it sounds hollow and crusty when tapped with a finger.
  • 10. Let your creation cool on a wire rack overnight before cutting it. This bread needs time to finish setting. Next day once cooled, slice your loaf, enjoy it toasted or just as is. You can spread some of my homemade sugar-free Nutella or my sugar-free cranberry sauce. You can easily toast it in your toaster or in a cast-iron skillet.

Notes

  • The bread will keep on your counter for one day or two in a zip lock bag or wrapped in a clean tea towel. You can refrigerate the rest for up to 5 to 7 days. Freeze any leftovers, sliced, in a glass container or sealed plastic bag for 1 to 3 months.

Nutrition Facts

6 servings per container

Serving Size2g


  • Amount Per ServingCalories269
  • % Daily Value *
  • Total Fat 5.5g 9%
    • Saturated Fat 0.3g 2%
  • Sodium 45.6mg 2%
  • Potassium 48.9mg 2%
  • Total Carbohydrate 47.2g 16%
    • Dietary Fiber 5.7g 23%
    • Sugars 3.5g
  • Protein 6.1g 13%

  • Calcium 2.4%
  • Iron 4.5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

more

Similar Posts

Leave a Reply