First, add psyllium husk, water, and white granulated sugar in a medium-sized bowl and whisk to incorporate.Set the mixture aside for a few minutes to let the gel form.

In the meantime, boil some water and soak the raisins in it for 10 minutes to hydrate them.This step isn't necessary but it adds to juiciness to the raisins!

Break up the lumps in the brown sugar before adding it to the bowl.Then, mix all the dry ingredients in a large mixing bowl until well combined.

Finally, add the sourdough starter, psyllium gel, and strained raisins to the dry ingredients and mix the dough either by hand or an electric mixer with dough hooks attached.The dough will be elastic and sticky.

Turn the dough over onto a lightly floured working surface and shape it into a ball.I use an oval banneton basket, so I shaped mine into a batard.

Place the dough upside down into a floured banneton basket or into a mixing bowl lined with a floured kitchen towel.Cover the dough and let it ferment for 5-7 hours at room temperature. Keep in mind that cinnamon slows down the fermentation process, so the dough will need more time to proof than regular gluten-free sourdough.If you do an overnight fridge fermentation, first let the dough sit at room temperature for 1-2 hours, then place it in the refrigerator for 12-18 hours and bake from cold.

Once the dough is done fermenting, gently turn it over onto a piece of parchment paper and score it however you like. I usually make one deep cut close to the middle of the loaf.Lower the parchment paper with the dough into a cold Dutch oven, cover it with a lid, and place it into a cold oven. Start preheating the oven to 450F/230C. Once the oven is ready, start the timer and bake for 40 minutes. Then, lower the temperature to 350F/170C, remove the loaf from the Dutch oven, transfer it to the oven rack, and bake for another 30 minutes.Transfer the baked loaf to a cooling rack and let it cool until no longer warm to the touch. Slice and enjoy!