Fresh from the oven gluten free bread on a cutting board

Gluten-Free Sourdough Bread

If you’re longing for a good gluten-free sourdough bread, this recipe is for you. It’s naturally egg-free and can be made dairy-free, too. (Just use coconut milk for the sourdough starter.) Yes, it takes a few days to get the sourdough starter going, but it’s not a lot of work. So before you say “it’s too much,” think again. Fresh sourdough bread is well worth the time. In fact, sourdough bread may be the healthiest bread choice, according to University Health News.

5 from 2 votes
Fresh from the oven gluten free bread on a cutting board
Gluten-Free Sourdough Bread
Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
 

If you’re longing for a good gluten-free sourdough bread, this recipe is for you. It’s naturally egg-free and can be made dairy-free, too. 

Course: Snack
Servings: 1 Loaf
Calories: 2244 kcal
Author: Nicole Hunn
Ingredients
  • 3 cups all-purpose gluten-free flour blend of choice
  • 2 teaspoons xanthan gum
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar
  • teaspoons kosher salt
  • 2 teaspoons active dry yeast
  • 1 cup “fed” Sourdough Starter
  • 3 tablespoons unsalted butter or dairy-free butter replacement , melted and cooled
  • cups warm milk or milk of choice (about 100°F)
Instructions
  1. Generously grease a 9x5-inch loaf pan. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, xanthan gum, cream of tartar, sugar, salt and yeast to combine. Add Sourdough Starter and butter and mix to combine.
  3. With the mixer on low, pour in the milk in a slow, steady stream. Once the flour has begun to incorporate the liquids, beat the ingredients on at least medium speed for 4 to 6 minutes. The dough will be pretty sticky—thicker than cake batter, not quite as thick as cookie dough. Scrape the dough into the greased loaf pan and smooth the top with wet hands.
  4. Allow the dough to rise in a warm, humid place for 30 to 45 minutes or until it has about doubled in size. (In a colder, drier environment, this will take longer. If the environment is warm and humid, it may take less time.) While the dough is rising, preheat the oven to 400°F.
  5. Bake the loaf in preheated oven for 40 to 45 minutes or until a nice, golden brown crust has formed on top.
Nutrition Facts
Gluten-Free Sourdough Bread
Amount Per Serving
Calories 2244 Calories from Fat 540
% Daily Value*
Total Fat 60g 92%
Saturated Fat 28g 140%
Cholesterol 126mg 42%
Sodium 3840mg 160%
Potassium 836mg 24%
Total Carbohydrates 391g 130%
Dietary Fiber 49g 196%
Sugars 80g
Protein 64g 128%
Vitamin A 32.8%
Calcium 66.4%
Iron 75.4%
* Percent Daily Values are based on a 2000 calorie diet.

Originally published in Gluten Free & More. Recipe reprinted with permission from Gluten-Free on a Shoestring by Nicole Hunn. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Bread
0 shares
Previous Post

Gluten Free Baked Chocolate Seed Doughnuts Recipe

Next Post

Summer Splash (non-alcoholic)

Leave a Reply

Your email address will not be published. Required fields are marked *