Cinnamon Raisin Swirl Sourdough Bread

Gluten-Free Cinnamon Raisin Swirl Sourdough Bread

Soft, naturally leavened GF sourdough with a buttery cinnamon-sugar swirl and tender raisin bites. Bake free-form (hearth) or in a 9×5 loaf pan.

Prep: 30 min active Cook: 65–70 min Total: ~12–24 hr (ferment, proof, cool) Yields: 1 loaf (10–12 slices)

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Think cozy bakery loaf—minus the wheat. This cinnamon-raisin sourdough bakes up plush and sliceable with a pretty spiral and golden crust, whether you proof in a banneton or straight into a loaf pan.

• Digital Kitchen Scale: Gram-accurate measuring keeps GF sourdough consistent.
• Banneton or 9×5 Loaf Pan: Choose your shape—hearth or sandwich-style swirl.
• Psyllium Husk Powder: Key to structure and clean slices in gluten-free doughs.

Tip: For the tidiest swirl, use the pan method and let the loaf cool fully before slicing.

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Ingredients

Levain

• 60 g active sourdough starter
• 120 g water
• 60 g brown rice flour
• 30 g millet flour
• 30 g sorghum flour

Bread Dough

• 325 g water
• 22 g psyllium husk powder
• 300 g ripe levain
• 15 g olive oil
• 10 g honey
• 90 g sorghum flour
• 60 g brown rice flour
• 60 g millet flour
• 50 g potato starch
• 40 g tapioca starch
• 10 g fine sea salt
• 120 g raisins (soaked in warm water & vanilla extract)

Cinnamon Sugar Filling

• 57 g (¼ cup) unsalted butter, softened
• 55 g (¼ cup) brown sugar
• 6 g (1 Tbsp) ground cinnamon
• 5 g (1½ tsp) brown rice flour (or GF AP flour)

Directions

Build the Levain

1. Weigh 60 g active sourdough starter into a clean jar, add 120 g water, and whisk to combine.
2. Add 60 g brown rice flour, 30 g millet flour, and 30 g sorghum flour. Mix until smooth with no dry bits. Cover loosely and ferment at room temp 6–8 hours, until bubbly and peaking.

Make the Dough

1. Prep raisins: In a medium sized bowl, mix warm water and a splash of vanilla. Add raisins and let them soak for about 10 minutes. Strain until ready to add to dough.
2. Whisk 325 g water and 22 g psyllium husk powder vigorously until fully hydrated; a gel forms within 15–30 seconds. Let stand 10 minutes.
3. In a stand mixer bowl, combine 90 g sorghum flour, 60 g brown rice flour, 60 g millet flour, 50 g potato starch, 40 g tapioca starch, and 10 g sea salt.
4. To the psyllium gel, add 300 g ripe levain, 15 g olive oil, and 10 g honey; mix to combine.
5. Add the wet mixture to the dry ingredients. Using the dough hook, mix 5–10 minutes until smooth, pausing to scrape the bowl so no dry patches remain. Dough should be moist, smooth, and slightly bouncy—not sticky.
6. Add the raisins and mix just until evenly distributed. Do not overmix.

Make the Filling

1. In a small bowl, stir together softened butter, brown sugar, cinnamon, and brown rice flour until combined.

Add Filling & Create the Swirl (before proof)

1. On a lightly oiled surface, gently stretch the dough into a rough 10×11-inch rectangle (approximate).
2. Spread half the cinnamon-sugar filling over the dough, leaving a 1-inch clean perimeter for sealing.
3. Fold the left third toward the center; spread half of the remaining filling over that section.
4. Fold the right third over (tri-fold); spread the remaining filling on top.
5. Starting from the edge closest to you, roll into a tight log. Pinch the seam to seal and tuck the ends under.

Proof

1. Pan method (cleanest swirl): Grease and line a 9×5-inch loaf pan. Place the log seam-side down, cover, and proof 3–5 hours warm, or ~1 hour warm then refrigerate 8–12 hours (cover well to prevent drying).
2. Hearth method: Dust a banneton with brown rice flour. Place the log seam-side up and proof as above.

Bake

1. About 1 hour before baking, preheat the oven to 450°F (232°C). For hearth baking, preheat a dutch-oven (with lid on) or cast-iron skillet on the lower-middle rack.
2. Pan method: Score as desired and bake on the center rack. (Optional steam: add a tray with boiling water to the lower rack.)
Hearth method: Turn onto parchment, dust lightly with white rice flour, score, and set into the hot skillet. (Optional steam: place ice cubes between the pot and parchment paper, ensuring not to put ice on the bread.
3. Bake with steam for 25 minutes. Remove the water tray (if used) and continue baking 40–45 minutes more, until deeply browned and internal temp reads ~205–210°F. Tent with foil if browning too fast.
4. Cool in the pan 10 minutes (if using pan), then transfer to a wire rack and cool completely—about 2 hours—before slicing for a clean swirl.

Storage & Shelf Life

Best within 2 days. Store in a bread box, paper bag, or wrapped in a tea towel for 3–4 days; toast to refresh on days 3–4. Recommended: Freeze 3–6 months—slice first for easy single-slice toasting.

Swirl Tip: Don’t overdo the filling at the edges or the seam won’t seal and the spiral can slip while baking.