Gluten Free, Sourdough Bread

Gluten Free, Sourdough Bread

Gluten Free, Sourdough Bread

A couple of years ago, I started my own cottage food bakery here in Minnesota. As a mom who is ingredient conscious, and who has had to deal with food restrictions, my focus within the confines of the bakery is to provide the highest quality of baked goods and pastries while accommodating for food sensitivities. Although it took some experimentation, I believe that I have found some of the best ways to create a variety of baked goods that are tasty and accommodating to those with sensitivities.

This gluten free, sourdough bread has become one of my family’s favorite versions of gluten free sourdough bread. This particular loaf uses oat and millet flours, but as you will see with upcoming recipes, the types of flours are variable. If you are dairy free, melted shortening (I prefer Nutiva brand) or coconut oil may be used in place of butter.

Batter needs to be a little thicker than cake batter. You should be able pour it from the bowl into the bread pan.

Batter needs to be a little thicker than cake batter. You should be able pour it from the bowl into the bread pan.

You may notice the use of yeast after the grains have properly soaked. I have found that for sandwich or loaf breads, that this addition helps ensure a consistent rise of the bread. That being said, you can definitely try it without yeast and see if your starter is strong enough to support a second rise. When I am making a shaped, rustic loaf, I do not use yeast and am able to use the starter for the bulk of the rise. I encourage you to experiment around to see what works for you!

How your batter looks before it bake is how it will look when it’s finished, so be sure to smooth it out the best you can. A wet spatula or just wet hands do the job.

How your batter looks before it bake is how it will look when it’s finished, so be sure to smooth it out the best you can. A wet spatula or just wet hands do the job.

As far as texture of the batter, a lot of things will come into play; viscosity of the starter and temperature in your home are two variables. The consistency of the batter when you pour it into the loaf pan should be slightly thicker than cake batter; pour-able but not too thin.

gf sourdough loaf on white.png

Yield: 12-16 slices/loaf

Gluten Free Sourdough Sandwich Bread

Gluten free, sourdough sandwich bread. Delicious sliced fresh or toasted.

prep time: 11 hourcook time: 1 hourtotal time: 12 hours

ingredients:

  • 1 cup oat starter
  • 1/2 cup water
  • 1 cup millet flour
  • 3/4 cup oat flour
  • 1/2 cup milk (coconut milk may be used)
  • 2 tsp yeast
  • 1 tsp xanthan gum
  • 2 tsp sea salt
  • 1/4 cup brown sugar
  • 2 eggs + 1 white, beaten (room temperature)
  • 1/4 cup butter, melted and cooled (coconut oil may be used)
  • 3/4 cup potato starch
  • 1/4 cup arrowroot powder

instructions

  1. The night before you intend to bake the bread, stir together the sourdough starter, water, millet, and oat flours. Allow to soak for 8-12 hours
  2. After the grains have properly soaked, add milk and stir.
  3. Add the yeast, xanthan gum, and sea salt. Stir.
  4. Add melted and cooled butter.
  5. Add beaten eggs.
  6. Sift together sugar and starches.
  7. Stir in sugar and starches.
  8. Allow batter to rise and rest for 2 hours.
  9. Stir batter down and pour into greased bread pan.
  10. Allow bread to rise until batter is just below edge of the pan.
  11. Preheat oven to 350°F.
  12. Bake for 60 minutes or until internal temperature reaches 180-200°F.
  13. Allow to cool for 20-30 minutes before releasing from pan.
  14. Allow loaf to fully cool before slicing.
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