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