Gluten Free Sourdough Bread
This homemade gluten-free sourdough bread features a crusty exterior and a soft, chewy interior, perfect for those with gluten sensitivities.
Ingredients
- ½ cup unfed gluten-free sourdough starter
- ½ cup brown rice flour
- ¼ cup water
- 1 ½ cups water
- 2 tablespoons ground flax seed
- 1 cup gluten-free sourdough starter
- 1 tablespoon honey (or agave)
- ¼ cup olive oil
- 1 teaspoon apple cider vinegar
- 1 ½ cups brown rice flour
- 1 cup tapioca flour
- ½ cup corn starch
- 2 tablespoons psyllium husks
- 2 ½ teaspoons xanthan gum
- 2 teaspoons salt
- 1 tablespoon baking powder
Instructions
- Feed your unfed gluten-free starter 12 hours ahead of time with brown rice flour and water until bubbly.
- In a mixing bowl, combine the wet ingredients: water, ground flax seeds, gluten-free sourdough starter, honey, olive oil, and apple cider vinegar.
- In a stand mixer, mix the dry ingredients: brown rice flour, tapioca flour, corn starch, psyllium husks, xanthan gum, salt, and baking powder.
- Gradually add the wet mixture to the dry ingredients and beat for about 5 minutes, adjusting water as needed.
- Line a 9x5 baking tin with parchment paper and pour the dough in, spreading it evenly.
- Let the dough rise in a warm environment for about 3-4 hours.
- Preheat the oven to 375°F (190°C). Score the top of the dough before baking.
- Bake for 60 minutes until golden brown.
- Remove from the pan and cool completely on a rack before slicing.
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Notes
Enjoy with your favorite toppings or as a side with meals!