Gluten Free Sourdough Bread
A delightful gluten-free version of sourdough bread with a unique tangy flavor and chewy texture, perfect for everyone!
Equipment
- Mixing Bowls:
- 9x5 inch baking pan
- Stand Mixer
Ingredients
- 1/2 cup unfed gluten-free sourdough starter
- 1/2 cup brown rice flour
- 1/4 cup water
- 1 1/2 cups water plus 2 tablespoons
- 2 Tbsp ground flax seed
- 1 cup gluten-free sourdough starter
- 1 Tbsp honey or agave
- 1/4 cup olive oil
- 1 tsp apple cider vinegar
- 1 1/2 cups brown rice flour
- 1 cup tapioca flour
- 1/2 cup corn starch
- 2 Tbsp psyllium husks
- 2 1/2 tsp xanthan gum
- 2 tsp salt
- 1 Tbsp baking powder
Instructions
- Feed your starter 12 hours before starting by mixing unfed starter with brown rice flour and water. Let it rise until bubbly.
- In a bowl, mix wet ingredients: water, honey, olive oil, and apple cider vinegar.
- In another bowl, combine dry ingredients: brown rice flour, tapioca flour, corn starch, psyllium husks, xanthan gum, salt, and baking powder.
- Pour wet ingredients into dry ingredients. Mix on low speed for about 5 minutes.
- Prepare a 9x5 inch baking pan by lining it with parchment paper. Pour the dough into the pan and spread evenly.
- Let the dough rise in a warm area for 3 to 12 hours until it rises above the edge of the tin.
- Preheat oven to 375°F (190°C). Score the top of the dough before baking.
- Bake for 60 minutes. Remove from the tin and cool on a wire rack before slicing.
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Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.