Ingredients
Scale
- Starter:
- 1 cup gluten-free sourdough starter (active)
- 1 cup water
- 1 cup gluten-free flour blend
- Dough:
- 2 cups gluten-free flour blend
- 1 ½ teaspoons salt
- 1 teaspoon gluten-free baking powder
- ½ cup water (adjust as needed)
- 2 tablespoons olive oil
- 1 tablespoon honey (optional for a slight sweetness)
Instructions
- Prepare the Starter:
- Mix the sourdough starter, water, and gluten-free flour in a large bowl. Cover loosely and let it ferment at room temperature for about 12 hours until bubbly.
- Make the Dough:
- To the fermented starter, add the gluten-free flour, salt, baking powder, water, olive oil, and honey. Mix until well combined. The dough should be sticky; adjust water as needed.
- Cover the bowl with a damp cloth and let it rise for about 2 hours in a warm place until it slightly puffs up.
- Shape and Proof:
- Transfer the dough to a parchment-lined bread pan. Smooth the top with wet hands or a spatula. Cover and let it proof for another hour.
- Bake:
- Preheat your oven to 400°F (200°C). Place the bread in the oven and bake for 50 minutes or until the crust is golden and sounds hollow when tapped.
- Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Flour Selection: Use a high-quality gluten-free flour blend that includes xanthan gum for the best texture.
- Hydration: Gluten-free flours absorb more liquid. Adjust the water in the recipe based on the dough’s consistency.
- Proofing Time: Gluten-free doughs do not rise as much as wheat-based doughs; don’t expect a significant rise.
- Baking: Do not cut into your bread until it has completely cooled to avoid a gummy texture.
- Prep Time: 20 minutes
- Category: Bread
- Method: Sourdough Fermentation
- Cuisine: American
Nutrition
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Fiber: 3g
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