Sourdough Bread – Gluten-free, Dairy free

My daughter’s eyes rolled back into her head as a sigh of pleasure escaped her lips, I rejoiced! After a year of hearing “Mom, it’s too sour!” I have finally found a recipe that works!

This bread can be made extra sour or regular. 

Here it is; my notes are in italics:

Gluten-free Sourdough Bread
adapted from Living Without Gluten-free Sourdough Bread

3 cups all-purpose gluten-free flour blend of choice – we used Danell’s Signature Blend 
2 tsp xantham gum – add regardless of your flour blend
1/4 tsp cream of tartar – if you do not have cream of tartar, you can substitute a 1/4 tsp white vinegar. Add the vinegar in lieu of tartar in the directions
1/4 c granulated sugar
1 1/2 tsps kosher salt
2 tsp active dry yeast
1 1/2 cup “fed” Sourdough Starter – for less sour of a taste, add a 1/2 tsp of baking soda to your starter and let sit while preparing the rest of the ingredients (approx. 10-15 mins., or until the foaming stops).  Click here for our Gluten-free, Dairy-free Sourdough Starter
3 Tbsp unsalted butter, or a dairy-free butter replacement, melted and cooled
1 1/2 cups warm milk (approx 100*) – we used rice milk, but any milk will work

Generally grease, we used Crisco, a 9×5 loaf pan, set aside.

Using a stand mixer fitted with a paddle attachment, mix the flour, xanthan gum, cream of tartar, sugar, salt, and yeast to combine.  Add Sourdough Starter and butter and mix thoroughly.

Turn the mixer to low and slowly pour in the milk in a slow steady stream.  Once the flour has begun to soak up and incorporate the liquids, beat on medium for 4 to 6 minutes.  The dough will be very sticky and slightly thicker than cake batter.  Using a spatula, scrape down the sides of the dough to make sure everything is incorporated, if not, stir in, and pour into the greased loafed pan and smooth the top with wet fingers. 

Allow the dough to rise in a warm, humid place for 30-45 minutes or until it has about doubled in size.  Living Without notes that a cooler, drier climate will take longer and a warm humid climate might take less time.

To create a warm, humid environment turn your oven on to its lowest setting – our is 170*, and place a pie plate with boiling hot water on the lowest rack. Place the bread on the middle rack of the oven – remove the top rack to allow the bread to expand, and close the door.  Once your oven temperature has been reached, turn the oven off and allow your dough to rise.  Keep an eye on it, as it may rise faster than expected.

Preheat the oven to 400*. If you are doing the oven method above, you can remove the bread and store it in another warm area, or the microwave (I am told it will help keep the bread warm, although I have not tried it) until the oven is up to temperature.

Bake the loaf, on the center rack, in the preheated oven for 40-45 minutes, or until nice, golden brown crust has formed. My bread was ready after 33 minutes. You want to be able to hit the center of  the bread with your knuckle and hear a hollow sound. 

Cool on wire rack.

Makes 1 loaf

Store in a bread bag, wrapped in plastic wrap, or in a plastic bag, on the counter for 1 week.  IF the center of the bread is a bit sticky from the wrapping, cut and allow to sit for a moment on the counter. 



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