Gluten Free Turmeric Raisin Sourdough Bread
Golden inside and out, this variation on the classic cinnamon raisin bread is packed with anti-inflammatory spices, whole grains flour and little bursts of natural raisin sweetness. As always, free of gums, additives, and refined sugar! Perfectly paired with either sweet or savory options, such as avocado, cheese, nut butter or hummus.
If you’re already a fan of my Gluten Free Sourdough Master Recipe (and if you’re not, I highly recommend becoming one!) I think you’ll flip for this spiced fruity version! Turmeric is fragrant, colorful and has been one of my favorite anti-inflammatory spices for a long while. (Check out the ingredients breakdown below ⇣ for more information on the nutritive value of turmeric). The turmeric in this bread, paired with cinnamon and raisins, increases the savory element more than your standard cinnamon raisin toast, but can still bend easily between sweet and savory pairings. If you’re anything like me, you’ll have trouble not snacking on this bread all day long…
Toast inspirations for the Gluten Free Turmeric Raisin Sourdough Bread :
avocado, smashed chickpeas, and pickled onions
cream cheese (or any non-dairy cheese spread) with picked beets or beet relish
caramelized onion hummus and and a hard cheese (such as aged cheddar)
Ingredient Fun Facts:
- turmeric powder: this bright yellow root/spice, common in Indian cuisines, contains a phytonutrient called curcumin. Curcumin is a proven powerful anti-oxidant with anti-inflammatory properties and helps to prevent/treat inflammation-based chronic diseases.
- buckwheat flour: makes up the largest percentage of the flour mix for this bread. Buckwheat is a high-protein grain, which creates a great structure for breads and pastries, and provides a satisfying hearty, earthy taste
- brown rice flour: less processed than white rice flour, is quite sticky and naturally tangy in flavor. This flour can be replaced with white rice flour or millet, but I’ve found to be pretty widely available for purchase
- oat flour (gluten free): oat flour is the 3rd whole-grain flour in the mix, which can be bought or made at home from gluten free rolled oats processed in a blender. It is important to buy certified GF oats/flour if you have celiac! Oats are often processed in the same facilities as wheat. Oat flour has a fantastic sweet and nutty flavor that balances out the buckwheat and brown rice beautifully. It can be replaced by sorghum flour as needed
- tapioca and arrow starches: grain-free, these root vegetables are dried and processed to remove the starch. This high starch content makes this flour incredibly sticky and helps to keep the bread together without the gluten or artificial binders.
- ground flax seed: element 1 of the faux-gluten in this bread, ground flax seed is highly absorbant and when mixed with water creates a gel that helps give the bread structure. Flax seeds have a fabulous nutty flavor and are very high in fiber (and grinding them makes the fiber more available to our digestive system).
- psyllium husk powder: element 2 of the faux-gluten, psyllium husks are also highly absorbant and when mixed with water create a gel mixture. Combined with the flax seed, this natural binders are what allows the bread to hold shape, be handled and rise in the oven without collapsing and making a dense bread.
- active gluten-free sourdough starter: the life source of our bread, the gluten-free sourdough starter should be fed and then allowed to about double in size before using. More information on sourdough starter here.
- olive oil: added at the end help create a well-hydrated, smooth, and cohesive dough that can be gently shaped after the initial rise
- cornmeal: the best secret weapon for a gluten free crust. Cornmeal is also a high protein grain, and when dusted onto either side of the bread before baking, in addition to baking with a steam pan, helps create a crispy, crunchy crust!
Optional: for a soft crust, whisk 1 egg and 1 tsp of water together and brush onto the surface of the loaf before baking, following the rest of the recipe as-is
How to Make Turmeric Raisin Sourdough:
Note: The whole process of making a loaf of sourdough takes about 24 hours in total, but it really involves just little bursts of effort! 24 hours in advance, do necessary preparations to get your gluten-free starter active. For more information on how to do this, visit my post on starter care and use here.
Make the dough:
1. Once your starter is active, and you are about 13-15 hours in advance of wanting to bake your bread, it is time to make the dough. For me this is usually early evening, around 6pm. Weight out/measure all of the dry mix into a large mixing bowl and combine thoroughly. Set aside.
2. In a medium mixing bowl, measure out the psyllium and ground flaxseed. Then pour the water over top, trying to soak as much as possible. Add the starter, salt and maple syrup following this, and stir well to combine. A viscous texture will form from the flax and psyllium beginning to absorb water.
3. Mixing by hand method (see recipe notes for mixer instructions): with a soup spoon or large wooden spoon in hand, pour the wet ingredients into the dry and immediately start stirring vigorously in circles in the center.As more of the dry ingredients are incorporated, you can begin widening the circle and trying to incorporate all the flour into the wet ingredients. This is time sensitive as the the flour , psyllium and flax are beginning to absorb the liquid mixture. I find this method creates a more workable dough than most gluten free recipes that make a wetter batter. The dough will still be quite thick and sticky, so I don’t recommend mixing with the hands.
4. Once the dough is well combined, it will look like a wet, shaggy ball of dough. Add the olive oil across the top and sides of the dough and with the spoon or a silicone/baking spatula if you have one (silicone spatula’s are my favorite kitchen tool ever), spread the olive oil on all sides of the bread while simultaneously smoothing and shaping the dough into more of a ball. Get some oil on the bottom as well, for my this usually becomes a gentle turning over of the ball of dough as I go.
Rest and Shape:
5. Cover the dough in an airtight container and leave to rise in a warm, non-drafty place for 2-3 hours depending on the temperature. I like to use a glass bowl for this part so I can check the bottom and see how the air bubbles are forming, this indicates when it is ready. Hot tip: use a shower cap and a plate over the bowl to avoid using single use plastic wrap! The dough will expand but not double in size, this won’t be as obvious from the top of the dough.
6. After the dough has expanded, dust the surface of a plate/baking sheet/whatever will fit in your fridge with cornmeal. Using the silicone spatula as an aid, gently roll the dough from the bowl on to the cornmeal. I recommend making what was the bottom now face up on the sheet. Using your hands now, gently shape the dough into a short oblong log.
7. Using a kitchen plastic bag, place the baking sheet inside and tuck the ends of the bag under the sheet. Place this in the fridge keeping the plastic bag tucked under to create a bubble of sorts. Let the the bread rest in the fridge overnight for 10-12 hours, until ready to bake the next day.
8. In the morning, at least 30 minutes before your desired baking time, preheat the oven to 500º F, and place a baking sheet or pizza stone on the middle rack in the oven. Fill up a roasting pan with about 1-2 inches of water and place on the bottom rack in the oven. If you are using a pizza stone, let the oven preheat at 500 for an additional 15 minutes to get the stone really hot, this helps create a crisp bottom crust.
9. 10 minutes before baking, remove the bread from the fridge and dust the top generously with cornmeal. Then invert the loaf so that bottom becomes the top. Score the bread with a knife, creating three 1/2” diagonal cuts and sprinkle the top with a little more cornmeal. The cuts free the top of the bread to continue expanding so that the crust doesn’t harden too fast a prevent a good rise. The cornmeal creates an extra crunchy crust that I found hard to achieve without.
10. Carefully transfer to the hot baking sheet/stone and cover with a high lid or some aluminum foil, and make sure there is no weight pressing on the bread, that would inhibit the rise. Bake covered for 30 minutes, then remove the cover and reduce the oven temperature to 450-460º F depending on your oven, and bake for another 30-35 minutes. The crust should achieve a beautiful dark golden brown and will feel really crisp to the touch, and will sound hollow when gently tapped with your finger.
11. Cool on a baking rack for at least an hour (do not break it open earlier! The temptation will be fierce). As it cools the moisture distributes, cutting it open before the bread has cooled will leave it overly moist and dense. Store loosely covered in til foil or in a bread box for up to 3 days (unless there is a very humid environment). For the best long term storage and freshest taste, the day after baking, slice the bread and freeze in a ziploc bag for up to 1 month.
Gluten-Free Turmeric Cinnamon Raisin Sourdough Bread
Ingredients:
- 140g buckwheat (3/4 cup)
- 80g brown rice (1/4 cup + 2 tbsp)
- 80g oat flour (1/2 cup
- 70g tapioca flour (1/2 cup)
- 70g arrowroot flour (1/2 cup)
- 18g turmeric powder (1.5 tbsp)
- 9g cinnamon (3/4 tbsp)
- 75g raisins (1/2 cup, packed)
- 32g ground flax seed (1/4 cup)
- 20g psyllium husk powder (2 tbsp)
- 540g water (2 1/4 cups)
- 150g active room temperature starter (1/2 cup)
- 14g coarse/kosher salt (2 tsp)
- 15g maple syrup (2 tsp)
- 13g olive oil (1 scant tbsp)
- Cornmeal (for dusting)
Instructions:
- About 13 hours before you’d like to bake the bread, in a large mixing bowl thoroughly combine all dry mix ingredients, preferably by weight*
- In a medium bowl measure out the flax seed and psyllium, and then pour the water overtop. Then add the starter, and stir well so that the mixture becomes a viscous liquid. Finally add the salt, and maple syrup and mix again
- Mixing by hand**: With a soup spoon or large wooden spoon in hand, pour the wet ingredients into the dry and immediately start stirring vigorously in circles in the center. As more of the dry ingredients are incorporated, you can begin widening the circle and trying to incorporate all the flour into the wet ingredients. The dough will be quite thick and sticky!
- Once the dough is well combined, it will look like a wet, shaggy ball of dough. Add the olive oil across the top and sides of the dough and with the spoon or a silicone/baking spatula if you have one, spread the olive oil on all sides of the bread while simultaneously smoothing and shaping the dough into more of a ball.
- Cover the dough so that it is airtight*** and leave to rise in a non-drafty, warm place for about 2-3 hours (depending on the temperature). The dough will expand, but not double completely.
- After letting the dough rest/proof, dust the surface of a plate/baking sheet/whatever will fit in your fridge with cornmeal. Using the silicone spatula as an aid, gently roll the dough from the bowl on to the cornmeal, making what was the bottom now face up on the sheet.
- Using your hands gently shape the dough into a short oblong log shape****
- Using a kitchen plastic bag*****, place the sheet inside and tuck the ends of the bag under the sheet. Place this in the fridge keeping the plastic bag tucked under to create a bubble
- Let the the bread rest in the fridge overnight for 10-12 hours
- In the morning, at least 30 minutes before desire baking time, preheat the oven to 500℉, and place a baking sheet or pizza stone on the middle rack in the oven. Fill up a roasting pan with about 1-2 inches of water and place on the bottom rack in the oven. If using a pizza stone, let preheat at 500 for an additional 15 minutes to get the stone really hot
- Just before baking, remove the bread from the fridge and dust the top generously with cornmeal. Then turn the loaf over so it is inverted. Sprinkle the top with a little more cornmeal and score the bread with a knife, creating 3, 1/2” deep diagonal cuts
- Carefully transfer to the hot baking sheet/stone and cover with a lid or aluminum foil, and make sure there is no weight pressing on the bread
- Bake covered for 30 minutes, then remove the cover and reduce the oven temperature to 450-460℉ depending on your oven, and bake for another 25-30 minutes. The crust should achieve a beautiful dark golden brown and will feel really crisp to the touch
- Cool on a baking rack for at least an hour (the temptation to break it open earlier will be fierce!)
- Store loosely covered in til foil or in a bread box for up to 3 days (unless there is a very humid environment). For the best long term storage and freshest taste, the day after baking, slice the bread and freeze in a ziploc bag for up to 1 month.
Recipe Notes:
Calories
179.53Fat (grams)
3.48Sat. Fat (grams)
0.48Carbs (grams)
35.65Fiber (grams)
4.27Net carbs
31.38Sugar (grams)
4.99Protein (grams)
3.50Sodium (milligrams)
461.68Cholesterol (grams)
0.00
