This easy recipe for gluten free sourdough bread includes the instructions for how to make your own starter. This no knead, homemade gluten free bread is great for sandwiches or making french toast.
1 1/2 cups Gluten Free Sourdough Starter
3 large Eggs
4 Tbsp Unsalted Butter, melted
1 1/4 cups Milk
2 Tbsp. Honey
3/4 cup Sweet Sorghum Flour
3/4 cup Tapioca Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
1 Tbsp. Xanthum Gum
1 Tbsp. Baking Powder
2 tsp. Sea Salt
In the bowl of your mixer place the gluten free sourdough starter, eggs, butter, milk and honey. Beat until it is blended together in a wet mixture.
Add the sweet sorghum flour, tapioca flour, brown rice flour, potato starch, xanthum gum, baking powder and sea salt. Mix until well blended 3-4 minutes. The dough will be wet and sticky, but blended together well.
Grease a bread pan with coconut oil.
Pour the dough into the bread pan and spread evenly. Place a bowl or another bread pan over this pan and place in a warm place for 6-8 hours. I like to mix my dough up the night before and let it proof overnight.
Preheat your oven to 350 degrees.
Bake the bread for 1 hour 10 minutes. The top will be brown and have a nice crust when the bread is done.
Let the bread stand in the pan for 10 minutes and then turn out onto a cooling rack. Let the bread cool completely before slicing.
When the bread is completely cooled store in a sealed container for up to five days.
The width and size of your bread pan will effect how tall your loaf is. A smaller or more narrow bread pan will give you a taller slice of bread. I use a regular bread pan and am fine with the rectangular shape of my loafs of bread.
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, sourdough, bread, starter, recipe, easy, how to make, homemade, sandwich, no knead, DIY