Ingredients:
- 1 cup gluten-free sourdough starter (fully active)
- 2 cups gluten-free all-purpose flour blend
- 1 1/2 teaspoons salt
- 1 tablespoon sugar (optional, for a hint of sweetness)
- 1 teaspoon xanthan gum (if not included in your flour blend)
- 3 tablespoons olive oil
- 1 1/2 cups warm water
Instructions:
- In a large mixing bowl, combine the active gluten-free sourdough starter, gluten-free flour blend, salt, sugar (if using), and xanthan gum.
- Add the olive oil and warm water to the dry ingredients and stir until a sticky dough forms.
- Cover the bowl with a damp towel and let the dough rise for 3 to 4 hours in a warm place until it increases in size. The exact time will depend on the activity of your starter and the temperature of your kitchen.
- After the initial fermentation, gently transfer the dough into a greased loaf pan.
- Cover the loaf pan and allow the dough to rise for another 1 to 2 hours until the dough rises to nearly the top of the pan.
- Preheat your oven to 375°F (190°C).
- Once the dough has sufficiently risen, place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Remove from the oven and allow the loaf to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
For those interested in additional resources and varying methods to make gluten-free sourdough bread, here are some titles and links where you can find more detailed recipes and instructions:
- “How to Make Gluten-Free Sourdough Bread – Bakerita” at Bakerita
- “4-Ingredient Gluten Free Sourdough Bread Recipe – What the Fork” on What the Fork
- “Gluten Free Sourdough Bread Recipe – gfJules” available at gfJules
These resources provide in-depth guidance to help you successfully bake a delicious loaf of gluten-free sourdough bread at home.
