Sourdough Raisin Bread - Bloomcooking

Ingredients

• 215 g (⅞ cup) Plant-based Milk
• 55 g Maple Syrup
• 15 g Psyllium Husk
• 3 Tbsp Neutral Oil, or Olive Oil
• 160 g (1⅓ cups) Gluten Free Flour
• 100 g (1 cup) Almond Flour
• 2 tsp Dry Yeast (optional – speeds up rise or use less)
• ¼ tsp Salt
• 1-2 tsp Ground Cinnamon
• ¾ cup Raisins
• 1 Tbsp Plant-based Milk, for Brushing the Bread Before Baking
• 100 g Gluten-free Sourdough Starter