Ingredients

• 0.75 cups raisins
• 2 cups gluten-free bread flour mix
• 0.5 cups buckwheat flour
• 0.25 cups coconut sugar
• 1 tablespoon ground cinnamon
• 1 pinch cream of tartar
• 1 pinch baking soda
• 0.75 cups whole milk , at room temperature
• 0.5 cups gluten-free sourdough starter
• 1 teaspoon agave nectar
• 3 eggs , lightly beaten
• 1 teaspoon vanilla extract

Instructions

1. 1 Place raisins into a bowl and cover with lukewarm water. Set aside to soak.
2. 2 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. 3 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. 4 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. 5 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. 6 Cool in the pan for 5 minutes. Turn bread out from pan onto a wire rack and allow to cool completely before slicing.

Nutrition per serving