Gluten Free Sourdough Bread

Posted 3 years ago by melsholisticlifestyle

Gluten Free Sourdough Bread

 

When we went gluten free several years ago one of the things I missed most was homemade bread, but more specifically homemade sourdough. Not only is sourdough full of beneficial probiotics that promote gut health, but it’s absolutely delicious. 

Over the course of several years I tried and failed to perfect a gluten free sourdough bread. It always came out dense and crumbley. One day while eating some homemade banana bread I was thinking, if only I could get my bread to come out as moist and delicious as the banana bread. I decided to try and make my sourdough like I do banana and other sweet breads and it was absolutely amazing.

 

not Your traditional bread recipe

This gluten free sourdough bread recipe is not like any traditional bread recipe, but trust me the end result yields some of the best gluten free sourdough bread I’ve ever had.

 

What you’ll need

  • Gluten free sourdough starter. Find my recipe here
  • Gluten free flour blend of choice
  • Eggs
  • Himalayan pink salt or Celtic Sea salt
  • Almond milk (find my recipe here) or milk of choice
  • Water
  • Yeast 
  • Local honey
  • 1 small bowl and 1 medium mixing bowl
  • 1 large baking pan
  • Olive or coconut oil

 

Directions

  1. In your mixing bowl add 1 cup warm water( it should be luke warm, if too hot the yeast won’t bloom), 2 tbsp of yeast, and a couple drops of honey. Let it sit for 10-15 minutes to bloom.
  2. In a small bowl beat 2 eggs and set aside.
  3. Measure out 1 cup of almond milk(or milk of choice) and set aside.
  4. After the 15 minutes are up, add eggs, milk, a dash of salt, and 2tbsp of sour dough starter to your yeast mixture and mix thoroughly.
  5. Mix in 2-3 cups of gluten free flour (1 cup at a time) until you have a thick pancake like batter.
  6. Grease a large baking pan, pour the batter into the pan, and cover. Let it rise for 10-15 minutes.
  7. While your bread rises pre heat your oven to 425⁰
  8. Place the pan into the oven and bake for 20-30 minutes.
  9. Let it cool, cut into squares or slices, and enjoy.

 

Final thoughts 

Letting the eggs and milk sit on the counter for 15 minutes is an important step because it allows them to reach room temperature. Cold ingredients are counterintuitive to baking bread because it hinders the bread’s ability to rise, which is already hindered when baking with gluten free ingredients. Letting those ingredients warm up a bit first helps the batter to rise better.

This recipe can easily be halved or doubled, just be sure to adjust the baking time accordingly.

If you want to make sandwich bread use  loaf pans instead and make the batter a little thicker. We usually just make a large pan and cut into squares for “biscuits”, but it’s nice to have bread slices on occasion too.

 

Change it up a little

Make the batter a little thicker and add your favorite pizza toppings for a delicious deep dish sourdough pizza. Seriously, it’s the best pizza we’ve ever had since going gluten free. You’ll need to increase the baking time to about 40 minutes.

Omit the yeast and make the batter a little thinner for the best sourdough pancakes ever. This is our go to breakfast on the weekends.