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!

For best results, use a gluten free starter like this one, and an all purpose gluten free baking mix

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

See Detailed Nutrition Info on

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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