Last week, I posted my method for making a gluten free sourdough starter.
This week, I worked on my first batch of bread using the starter!
I used the recipe from here as a base for my version. Even though my sourdough starter does have sorghum flour in it, I try to keep it as grain free as possible!
This bread was really good, and definitely had a “sourdough” flavor to it! I am going to keep working on it, and improving it, but I am loving this for a first time effort!
Last weekend, as I headed back to work, I put my sourdough starter in the fridge to let it sleep during the week. I kept it in there for about 4 days. When I got it out, I immediately fed it with one cup filtered water, and one cup sorghum flour. I kept feeding it every 12 hours for 2 days. I started seeing some bubbling action, so I knew everything was good! Starters can die, so if you do refrigerate yours, make sure when you start feeding it again that you see some bubbling and smell the sourdough-y smell. I was a little worried at first, but I just kept feeding it and it came back to life!
I love that this bread is yeast free, egg free, sugar free, and dairy free! (Am I missing any? LOL!)
Gluten Free Sourdough Loaf
Adapted from Sourdough Companion
Print this recipe!
Makes 1 loaf bread – about 20 slices, 1/2 inch thick
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup garbanzo bean flour
1 cup sorghum flour
1/2 cup almond flour
1 cup sourdough starter
1 1/2 cups filtered water
1 tsp salt
In a stand mixer with the dough beater, mix together all the flours.
In a separate bowl, mix the starter, water, and salt. Stir to combine. Add to the flour mixture. Turn on the mixer, and mix until well combined.
Prepare a loaf pan by greasing well, or spraying with nonstick spray. Pour in the dough mixture. The dough should be slightly thick – not thick enough that you could knead it, but not overly liquidy.
Let the loaf sit, covered with a towel, overnight for 12-16 hours.
I was wondering … when I wake up in the morning .. will this have risen at all, considering it has no yeast in it?
But it had! It was bubbling, and definitely had risen! I let mine rise about 16 hours, partially because I was using the oven, and was waiting for it to be free!
Bake at 400 degrees for 40 minutes.
It was crackly on top, and wasn’t a very high loaf, but smelled amazing!
Let cool in the pan for 5 minutes. After 5 minutes, tilt on the side, and let cool for another 20 minutes, still in the pan. This allows the heat to escape, and I have found is the best way to let gluten free bread cool!
After 20 minutes, remove from the pan and let cool completely. (Or if you are like me, cut off a piece and taste test!)
According to my husband (we split this piece), it was very good and had a nutty aftertaste – but a good snack bread.
It is slightly crumbly, but held together really well! Also, I could really taste the sourdough part of it!
This is being shared with Allergy Free Wednesdays.
That looks great! I’ve never been much of a bread maker, but we do like good snack breads, so I’ll have to star this post
Sam recently posted..Oh, so colorful
ahhh thanks!
While I like how yeast bread plumps up, yours reminds me of an english muffin type bread – yum!
Biz recently posted..Burger Salad!
I like all those “frees” in the bread. You answered my question about if it had a true sourdough taste. Now if it was only cost free to make!
Jane recently posted..GOING TO NEED A BIGGER BOOKCASE!
hahaha so true! It really does have a sourdough taste, that made me happy!
Sourdough is my favorite, I will definitely share this with my friend who cannot have gluten. Maybe I can get her to make it so I can try it
Rhonda recently posted..Buffalo Chicken Chili
Awesome, thanks! I love sourdough, so I had to find a way to make it!
I’m SO impressed—-I would have never even attempted this, just assuming there’d be no way to do it without lots of grains! Thanks for sharing!
Lisa recently posted..PB&J Cups
Never say never
That is my philosophy!
I am so intrigued by this. I am trying to work up the nerve to do more gluten-free baking. This would be fun to try.
Brianne @ Cupcakes & Kale Chips recently posted..Grilled Chicken & Berry Salad with Goat Cheese, Pecans, and Blueberry Maple Balsamic Vinaigrette
Thank you! It really isn’t that scary, I promise!
I have had so many flops though, so I totally understand. Now, I can’t imagine going back to baking with gluten, though!
I’m amazed you were able to do this. Kudos. I don’t do a lot of gluten free baking and you are inspiring me to give it more of a try. I hope you have a great day. Blessings…Mary
Mary recently posted..Sweet and Sour Pork
Thank you Mary! I have to eat gluten free (tummy problems), but I love experimenting making all kinds of baked goods!
We love gluten free sourdough, and use our starter for so many things, but bread and pancakes are the favorite!!! This sounds good, but I have never let mine sit for that long, may try it next time. if you need to rush it, put the dough in a crockpot big enough to hold your bread pan, add some water to the bottom of the crockpot, and cover pretty well, set the crock on low and leave for about an hour, the dough will rise nicely, then let sit and cool, then bake, works pretty well!
Love the blend of flours have never put almond flour in mine, will have to try oatmeal flour works nicely too, and a single packet of unflavored gelatin works for holding the bread together better.
Thanks for the tips! I’m sure the warm water in the crock pot would speed up the bread rising … honestly, I didn’t mind just letting it sit overnight. I love how the bread turned out though … we don’t eat a lot of bread anyways, so this was perfect for us! I look forward to more attempts with my gluten free sourdough so I will try out some of your ideas! Thanks for stopping by!
Jane, it looks awesome! You have such a good directions, that my friend, who doesn’t use computer for some reason, loves it. I need to try this one too, it looks so appetizing!
Jane,
This bread looks absolutely incredible! I have been wanting to make GF sourdough bread for years. I can’t wait to make your recipe. Thank you so much for sharing on Allergy-Free Wednesdays!
Thank you so much Laura! I’m loving having sourdough bread around!