Perfect Gluten Free Sourdough Bread Recipe

I have scavenged the internet and cookbooks alike for a perfect gluten free sourdough bread loaf.

Gluten Free Sourdough Bread

Needless to say, it wasn’t easy … and NO ONE seemed to have what I was looking for. Lots of recipes called for added yeast, no sourdough starter at all, lots of different flours, gums, and additives. There were many that used gluten free flours that I don’t keep on hand, or recipes that weren’t for a bread loaf.

But alas, I have done it! After at least a year of messing with recipes, I’ve mixed, matched, and played with it until we finally have a perfect gluten free bread loaf recipe!

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You will need to start feeding your starter the day before you plan to bake bread. For example, if I want to make bread on Wednesday, I will feed my starter on Tuesday, and make the dough that night. It will ferment overnight, and then I will do the short second rise Wednesday morning, then bake.

If you want to make it for an evening meal, just do the fermentation during the day, short second rise, then bake.

**Tip- I feed my starter and put it in the oven, with the light on, to keep it warm. I keep our house pretty cool, so it would take a while for it to really ferment on my counter.

Don’t be intimidated by the length of the recipe! The steps are short and I promise they are simple- much easier than it looks at first. After you make this the first time, you will have no problem making it again and again!

Perfect Gluten Free Sourdough Bread Recipe

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Ingredients

  • 1 cup gluten free sourdough starter FED
  • 2 large eggs
  • 4 TB melted butter
  • 1 1/4 cups milk
  • 2 TB honey
  • 2.5 cups all purpose gluten free flour mix/baking mix
  • 1 TB baking powder
  • 2 tsp salt

Instructions

  1. In a mixing bowl, combine the sourdough starter, eggs, butter, milk, and honey.
  2. In a separate bowl whisk together the flour, baking powder, and salt
  3. Add the dry ingredients to the wet ingredients and mix until combined
  4. Then beat the mixture on medium/high for 3 minutes
  5. With damp fingers or wet spatula, smooth the surface of the dough flat.
  6. Spray the top with oil/Pam (we use coconut oil Pam)
  7. Cover tightly with lid or plastic wrap, and let ferment for at least 4 hours, up to over night (I do overnight)
  8. Oil a 9x5 loaf pan, sprinkle with flour, and with a damp spatula pour the dough into the pan. It will be less of a dough and more like a pancake batter consistency.
  9. Smooth out the top of the bread and, spray the top with Pam again, cover loosely and let rise for about an hour, up to 90 minutes. It should reach the top of the pan.
  10. Preheat oven to 400degrees
  11. Remove plastic wrap and place pan in the oven- turn down temperature to 350 degrees, and bake about 50-55 minutes. Let cool completely before cutting.
  12. I tried removing the bread at 40 and 45 minutes but it was not done all the way. I took it out at 50 minutes and let it cool. It was just about done. Another minute or 2 and it would have been perfect.
  13. The middle of the bread should be 200 degrees if you have a meat thermometer handy.

 

When you are done using the 1 cup of starter, you can feed your “mother” starter, and place it back in the fridge to live happily until the next baking day. I often go ahead and feed mine again for sourdough pancakes, while I have it out.

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Gluten Free Sourdough Pancake Recipe {starter + flour}

I wanted to share a gluten free sourdough pancake recipe, using your starter and flour at home. I have 2 recipes that I’ve modified for our family (from non starter recipes using yeast packets)- one uses only starter (the next post), and another uses starter and flour. That’s this recipe.

I typically use the starter + flour recipe, because I don’t always have enough starter for the other version.

We do double this recipe; as with most sourdough recipes, it does best with a well established, fed starter. So plan to feed starter the night or early morning before. =)

 

Sourdough Pancake Recipes {with flour version}

Number of servings: 8

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Sourdough Pancake Recipes {with flour version}

Ingredients

  • 2 cups all purpose flour (we use all purpose gluten free flour)
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 TB sugar (we use coconut sugar)
  • 1 tsp pink salt
  • 1 cup sourdough starter
  • 1 1/2 cups milk of choice (we use fresh goat milk or almond milk, as we have cow milk intolerances)
  • 1 large egg, beaten
  • 2 TB oil-refined (no flavor) coconut works well

Instructions

  1. Whisk together dry ingredients
  2. Mix together the oil, egg, milk and starter
  3. Heat cast iron skillet, griddle, or ceramic non stick pan
  4. using 1/4c measuring cup to pour batter on skillet
  5. **The secret to perfect pancakes is to wait for the edges to bubble and brown. The center will usually bubble and puff also. But the pancakes are NOT ready to flip until the edges are a beautiful golden brown.
  6. Cook pancakes through and enjoy with REAL maple syrup!


Disclaimer: Some links on this blog are affiliate links; when you use those links you help support my family, at no additional cost to you.  Thank you!

Beginning Our Raw, Whole, Traditional Foods Journey

I have been in love with traditional, whole, raw foods for a while.  If there is a blog about it, I follow it on Bloglovin, on facebook, have it pinned on pinterest, and saved in my bookmarks.  =)

When we moved (are you tired of hearing about “the move” yet?!), we knew we were going to have this great garage, and basement for extra storage.  I picked up some big ‘ole tubs from Sams, the ones they purchase icing in, for my bulk foods storage.

We have been dreaming talking about buying our food in bulk.  But not just any food, healthy, raw and traditional foods.  Not boxes of crackers or containers of cupcakes in bulk.

Whole wheat berries, organic brown rice, sucanat (source: the kitchn.com), and vegetables for fermenting and freezing.

I have since (like … as in the last week?) fallen in love with drinking raw milk and using it to make: kefir, “farmer’s cheese” (easy cream cheese), whey for lacto-fermentation, and eventually yogurt.  

I just ordered a SCOBY for my first batch of Kombucha Tea.  YAY!

So, I just wanted to let you all know you will be going on out journey with us.  It will be slow, and a learning process.  Thankfully I have some good friends here to help me along the way, a supportive husband, and an almost 3 year old that will try anything I cook once.  =)

If you are interested in where I began, you can start at WestonAPrice.org, grab a copy of Nourishing Traditions Cookbook (which is so much more than a cookbook- it will literally blow your mind, Azure Standard for bulk, organic foods, or check out Heavenly Homemakers for great information and resources.  Her website really broke down a lot of more simple ways to do many recipes- she takes some of the overwhelming-ness out of this new journey.


Online Sources:
http://www.thekitchn.com/chewy-nutty-nutritious-wheat-berries-ingredient-spotlight-176749
http://www.azurestandard.com/shop/product/4692//
http://www.thekitchn.com/ingredient-spotlight-sucanat-180333
http://gnowfglins.com/2009/08/07/seven-yummy-ways-to-eat-kefir/#
http://www.thekitchn.com/pickles-preserves-brews-9-diy-157299
http://www.thekitchn.com/how-to-make-kombucha-tea-at-home-173858

This blog contains affiliate links.  When you make a purchase using these links, I get a small amount back on your purchase.  Thank you for supporting this site!

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