This gluten free sourdough bread recipe is a hit with our family. I'm the only one in our family that has gluten issues, yet my husband can't get enough of this fabulous bread.
Keep in mind that this gluten free sourdough recipe takes some time and preparation. It's not labor-intensive, but you will need to feed your gluten free sourdough starter and let it rise. When you make the bread dough, you'll need to allow it to rise as well.
Sourdough bread is less likely to make your blood sugar spike than regular bread. It’s also easier to digest. You can eat a ton of it, and you won't feel bloated like you would with regular bread. That's this bread is fermented, an ancient method of leavening bread.
Buy sourdough bread in the store, however, and you won’t get as many of those great nutritional benefits. I promise you, it’s not hard at all. It just takes a little planning.
This is one of the best bread recipes I've ever made, let alone one of the best sourdough gluten free breads. This recipe is from Cultures of Health, and you can get their gluten free sourdough starter on Amazon.
This bread is a killer in sandwiches, and it also makes a delicious toast. You'll need to prepare the starter first.
DON'T let this intimidate you. Just follow the directions provided in the package, and you'll find it easy.
Activate the starter by placing it in a quart jar and stirring in one tablespoon of water. Let it sit for 4-8 hours and then stir in additional flour and water.
Feed your starter by adding flour and water once a day for about a week, and you'll have sourdough starter for as long as you feed it. In between bakings, store your starter in the refrigerator. It will last way longer that way.
Once your sourdough starter is prepared, you can make your bread. I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour. It's made up of sweet rice flour, brown rice flour, potato starch, whole grain sorghum flour, tapioca flour and xanthin gum. It's easy to use and works great.
Here are the ingredients:
In a large bowl or in your mixer, beat the sourdough starter, butter, eggs, maple syrup and milk. In a separate bowl, mix together the flour, xanthin gum, salt and baking powder.
Stir the flour mixture into the sourdough mixture. Beat the dough by hand for five minutes or with a mixer for three minutes.
Your dough will be sticky. Drizzle oil on the bottom of a clean bowl and on a silicone spatula or other spoon. Use the spatula it to scrape the dough out of your mixer and into your greased bowl. Drizzle oil on the top. You'll want a container with a fitted lid so that the dough doesn't dry out. I use my large Tupperware bowl for this.
Place the dough on a warm spot. I keep my starter and my sourdough bread dough on a grow mat that I keep in the utility room. Allow the dough to ferment for 4-12 hours.
Butter the bottom and sides of a 9 x 5 inch baking pan and sprinkle on a little gluten free flour. Use another oiled spatula to scrape the dough out of the bowl and into the bread pan.
Use the spatula to smooth the top of the dough. Cover the bread pan loosely with a sheet of plastic wrap. Allow it to rise for about 30 minutes and then preheat your oven to 400 degrees Fahrenheit.
Put the pan in the center of the oven and immediately turn the oven down to 350 degrees Fahrenheit. Bake for 55 minutes to an hour. Cool it on a bread rack.
Then enjoy. You're supposed to the let the loaf cool completely before slicing, but where's the fun in that?
This gluten free sourdough bread recipe is just one of many fermented food recipes you should try. I mentioned sauerkraut and pickles earlier, but also enjoy a glass of kombucha or kefir with your sandwich. Kimche makes a great side dish and is also health. Plus it's easy to make.