Gluten free sourdough bread brings the delightful tang and chewy texture of traditional sourdough without the gluten. This recipe is perfect for those who love homemade bread but need to avoid gluten due to dietary restrictions. By using a gluten-free sourdough starter and a blend of gluten-free flour, you can achieve a loaf that rivals its gluten-containing counterpart in both flavor and texture.

More About Gluten Free Sourdough Bread

Making gluten-free sourdough bread at home requires some patience and practice, but the results are truly worth it. This bread is perfect for sandwiches, toast, or simply enjoying with a bit of butter and jam. The process involves creating a sourdough starter, which takes a few days, but once it’s active, you can use it repeatedly for fresh, homemade bread.

Try this Delicious Sourdough Biscuits in Just a Few Steps

Tasty Gluten Free Sourdough Bread Recipe

Recipe by Eric

Servings

12

servings

Prep time

20

minutes

Cooking time

50

minutes

Total time

50

minutes

Ingredients:

• Sourdough Starter:

• 1 cup gluten-free sourdough starter (fed and active)

• Dry Ingredients:

• 2 cups gluten-free bread flour blend

• 1 cup tapioca flour

• 1 cup brown rice flour

• 2 teaspoons xanthan gum

• 1 ½ teaspoons salt

• Wet Ingredients:

• 1 ½ cups water (room temperature)

• 2 tablespoons olive oil

• 1 tablespoon honey or maple syrup

Instructions:

• Mix the Dough:
• In a large mixing bowl, combine the gluten-free bread flour blend, tapioca flour, brown rice flour, xanthan gum, and salt.
• In a separate bowl, mix the water, olive oil, honey, and active gluten-free sourdough starter until well combined.
• Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. You can use a stand mixer with a dough hook attachment for this step.
• First Rise:
• Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until it has doubled in size.
• Shape the Dough:
• Once the dough has risen, turn it out onto a floured surface. Shape it into a loaf or place it in a greased loaf pan.
• Second Rise:
• Cover the dough with a damp cloth and let it rise for another 2-3 hours.
• Bake the Bread:
• Preheat your oven to 425°F (220°C). Place a baking dish with water on the bottom rack to create steam.
• Bake the bread for 45-50 minutes or until the crust is golden brown and the loaf sounds hollow when tapped.
• Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Ideas for Serving

This gluten-free sourdough bread is versatile and can be enjoyed in various ways. Toast slices and top them with avocado, eggs, or your favorite spread for a delicious breakfast. Use it for sandwiches, paired with fresh vegetables, cheese, or deli meats for a hearty lunch. You can also serve it alongside soups and salads to complete a meal.

Nutritional Information

• Calories: 150 per slice
• Fat: 3g
• Carbohydrates: 28g
• Protein: 2g
• Fiber: 2g
• Sugars: 2g

History

Sourdough bread has a rich history dating back thousands of years, with evidence of its existence in ancient Egypt. The fermentation process, which gives sourdough its distinctive tangy flavor, was discovered by accident when wild yeast from the air began to ferment flour and water mixtures. Gluten-free sourdough is a more recent adaptation, catering to the needs of those with gluten sensitivities or celiac disease while still allowing them to enjoy the unique characteristics of sourdough bread.

FAQs

1. Can I use a different blend of gluten-free flour?

Yes, you can experiment with different gluten-free flour blends, but it may affect the texture and rise of the bread. Stick to a blend that includes a combination of starches and whole-grain flours for the best results.

2. How do I store gluten-free sourdough bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it, then toast slices as needed.

3. Why is my bread dense?

Dense bread can result from insufficient rising time or an inactive sourdough starter. Ensure your starter is bubbly and active before using it, and give the dough enough time to rise.

4. Can I make this bread without a sourdough starter?

A sourdough starter is essential for this recipe to achieve the traditional sourdough flavor and texture. If you don’t have a starter, you can try using commercial yeast, but the results will be different.