This is hands down the best gluten free sourdough bread around! It's made with a gluten free sourdough starter and gluten free flour but it is so soft and delicious, it tastes just like regular bread!
Hi everyone! We've had so many requests for a gluten free sourdough bread recipe that we just had to come up with one that we knew you would love.
This gluten free sourdough bread is made without commercial yeast so you'll need to make a gluten free sourdough starter if you don't already have one!
Sourdough's Keto And Vegan Credentials
Line a 9 x 5 baking pan with parchment paper. If your oven has a bread proofing setting, turn it on. If it does not, turn your oven onto the lowest temperature it will register.
Mix the wet ingredients in a small mixing bowl. Measure out the dry ingredients into the bowl of a stand mixer and use the paddle attachment to mix the dry ingredients thoroughly before adding the wet ingredients to the stand mixer bowl.
Mix the dough on the lowest speed for 5 minutes. Don't skip this step. It's very important to mix the dough very well and this step also helps to incorporate some air into the dough. If you do not have a stand mixer use a hand held electric mixer. The batter will be thick.
Gluten Free Sourdough Bread (honey Whole Grain)
Pour the dough into the pan and use a spatula to smooth the top. Cover with plastic and let rise in the oven with the bread proofing setting ON. If you don't have that setting, at this point, turn the oven OFF.
Remove the dough from the oven. Turn the oven on to 375°F(190°C). When it has come to temperature, score the top of the loaf with a razor or sharp knife to help improve the oven spring and give the loaf a decorative touch.
Store the bread at room temperature in a closed container for up to 3 days. Or freeze for up to 3 months.
Is Sourdough Bread Gluten Free?
Serving: 1 slice | Calories: 246 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 412 mg | Potassium: 221 mg | Fiber: 4 g | Sugar: 2 g | Vitamin C: 1 mg | Calcium: 57 mg | Iron: 1 mgApologies to everyone who has suffered through the various pictures of gluten free sourdough bread I’ve been posting over the past weeks; I understand it probably feels like I’m being a giant tease, but it’s been so hard to contain my excitement, that I’ve just had to share!
I’ve baked experiment after experiment, tweaking it here and there to account for lots of variables. The many many weeks’ long process has been painstaking, but at least we’ve enjoyed tons of gluten free sourdough lately (by the way, leftover sourdough makes an insane overnight gluten free French Toast Casserole!).
I urge you to hang in there and read through my entire post, as I outline what has worked best and what has not worked best for me. There are definitely some tricks of the trade. But let me assure you that you can (and with this recipe, you will) enjoy sourdough again!
Low Carb Bread With Oats & Seeds
For those who love and miss sourdough, take heart! The art of making sourdough isn’t lost without the gluten. There’s still a lot of feeding, caring and waiting for the starter to mature and bloom into all its potential.
I’ve actually made so much starter that I’ve given some away to neighbors with the promise of sharing the gluten free sourdough recipe soon (not soon enough, I am aware), but I just couldn’t throw any away when I’ve tended to it for so long! It’s like a little sourdough baby and you just can’t toss it out — I care about it! It’s “alive.”
You’ll see when you make this gluten free sourdough starter; you’ll see. You won’t want to discard any of the “extra” either. It’s precious.
Homemade Sourdough Bread
Some things are the same about making gluten free sourdough bread as they are with making any other gluten free bread. There’s no kneading the bread and stretching the gluten because there’s no gluten! Just follow my instructions to the letter, use my Gluten Free All Purpose Flour, and sit back to watch the magic happen.
In anticipation of many questions to come, this recipe and process was developed using my Gluten Free All Purpose Flour because it works, I can rely on it every time, it’s easy, and it doesn’t taste funky or have any grit to it. If you try this recipe with another gluten free flour or blend, it really may not work, so please please please don’t even bother to try! But if you do, please don’t leave comments about how it didn’t work, because I’m telling you so before you waste your time.
Gluten free flours are tricky business. It took me two years to develop my original blend way back in 2003 (I’ve been gluten free since 1999!) and I’ve been tweaking and improving it ever since. Just because you think you can read ingredients and intuit how much of anything to use or to buy something off the shelf that sounds similar … you can’t. It won’t be the same, and the results won’t look like those pictured.
Keto Bread Loaf
Not to put too fine a point on it, but tenths of a percentage point difference in proportions and a different brand or country of origin for any given ingredient are things that can make huge changes in outcomes. It amazes me all the time how tiny variances make big differences.
Which is why I developed my Flour to begin with. Selfishly, I didn’t want to have to make it in my kitchen every time I baked! And unselfishly, I wanted to prevent fellow gluten-free bakers (and newbies to gluten free baking) from having to mess around with mediocre flours only to achieve mediocre results. Gluten free baking — and specifically gluten free sourdough bread baking — can be so rewarding and share-worthy! You’ll see!
ONE QUICK NOTE: while most dry yeast is gluten-free, some are not. There is a new Platinum Sourdough Yeast out from Red Star which is made with both rye and wheat. DO NOT USE THIS YEAST to create your gluten free starter!
Herman Brot Lower Carb Sourdough
You’ll need to be sure you have a non-reactive container to store your starter in: glass, glazed pottery, stainless steel, or food-grade plastic will work. Make sure the container is large enough to hold your starter for the duration — it will grow!
I found that transferring my starter to a bowl to mix in more gluten free flour and water and then transferring it back to jars worked for me, but you may find another method that you prefer.
You’ll also want to have some cheesecloth or muslin to cover your starter for the first week or two when it’s on the counter. The porous material will allow yeast in the air to settle on the starter and help to “feed” it.
Our Grain Free Paleo Sourdough Bread Recipe
Once active, the sourdough starter will bubble and grow, exceeding the capacity of your bowl if you’re not careful! This starter is covered with cheesecloth and sat on my counter at room temperature for 1 1/2 weeks while I fed it before covering and refrigerating.
Note: while I have only made the gluten free sourdough starter in the measurements given below, I have discussed this with other readers and using the same proportions — but halving or quartering the recipe — does appear to yield the same results. Meaning you may make the starter with 1/2 or 1/4 of the below recipe.
Furthermore, the below recipe has been modified to reflect the notes from other readers over the past many months who have added their recipe tips from their own experimentation. Many thanks to all who have taken the time to contribute!)
Seeded Multigrain Gluten Free Sourdough Bread
Please read through all the steps below before emailing me with questions. I have made every attempt to address most issues for you, and your fellow gluten free bakers have also addressed many questions in the comments.
The number one issue is that folks feel like their gluten free sourdough starter isn’t active enough and are afraid they must throw it out. Please DON’T!
Read the tips below, but here are the best tips for re-activating your gluten free sourdough starter, listed out for you again for easy reference:
Sourdough Bread (instructional Videos + Easy Guide)
To make the gluten free sourdough starter, add starter ingredients to a non-reactive bowl or container made of glass, stainless steel or food-grade plastic.
Whisk together until no lumps are present and all the flour is incorporated, then set aside with a loose cloth covering the top. The room should be at least 70F, or place it in a warmer location like near your oven or in a warmer room.
(about 1/2 cup). Add to the remainder of the starter another 1 cup (135 grams) Flour All-Purpose Flour (or 1/2 cup and 1/2 cup alternate GF flour listed above) and 1 cup cool filtered water (if your kitchen is particularly warm) or lukewarm filtered water (if your kitchen is particularly cold).
Gluten Free Artisan Bread Boule Recipe
At
0 Komentar