Delicious, Rustic, Gluten Free Sourdough Bread
In an attempt to keep some of our favorite breads in this GF diet, I did some research on making sourdough bread. Some of the recipes out there just seemed way too difficult and called for oven turkey bags, cooking in a stock pot, ingredients I just don't have on hand and haven't seen in our local store. So I set out to create my own SD starter and bread. This is our (my daughter & myself) creation!
1 1/2 calmond milk, warm (100-110 degrees f)
2 tspactive dry yeast
1 1/2 cgf sourdough starter (see recipe link in comments below, or look for 'gluten free sourdough starter' recipe in my recipe box.
3 Tbspcoconut butter, melted
2 tspxanthan gum
2 cbob's red mill, all purpose gluten-free flour
1 cbob's red mill, hazelnut flour
1/8 tspbaking soda
1 1/2 tspfine sea salt
2 Tbspolive oil or grapeseed oil
How to Make Delicious, Rustic, Gluten Free Sourdough Bread
- Generously grease 9x5 inch bread pan with grapeseed or olive oil.
- With a paddle attachment, add flour mixture to proofed yeast, honey, and milk mixture. With speed on low, mix together. Add butter/xanthan gum mixture. Be sure to scrape sides of bowl into the mixture. Add GF Sourdough batter. Turn speed to medium high & mix well for 5 minutes. Again, be sure to scrape sides down into mixture.
Mixture will be thick and sticky, much like a brownie mix.
- When dough has doubled in size, gently remove from oven. Preheat oven to 375 degrees F.
Place bread in middle of oven, on a baking sheet. Refill shallow baking dish with hot water and place back in bottom of oven. (I use a metal bread pan filled 3/4 way full) Bake for 40-45 minutes. Top will be a nice golden brown.
Remove from oven & allow to cool in baking pan 5 minutes. Then remove and allow to finish cooling on wire rack for 30 minutes.
NOTE: because our bread baked over the side of the bread pan a bit, I used a butter-knife to loosen bread from pan to remove without tearing.