Gluten-Free Sourdough Sandwich Bread
You will love the taste and soft, airy texture of this gluten-free sourdough sandwich bread! It’s easy to make with just seven simple ingredients!
Servings: 6 slices
Equipment
Ingredients
- 250 grams Caputo Fioreglut gluten-free flour blend
- 30 grams dry milk powder
- 6 grams kosher salt
- 60 grams gluten-free starter recently fed and active
- 208 grams warm filtered water 80-85°F
- 30 grams butter melted
- 25 grams honey
Instructions
- Line a mini pullman loaf pan (half loaf size - linked under equipment) with parchment paper and lightly grease it.
- In the bowl of a stand mixer, whisk to combine the Caputo Fioreglut gluten-free flour blend, dry milk powder, and kosher salt.
- In a separate bowl, whisk together the gluten-free sourdough starter, warm water, melted butter, and honey until well combined.
- Pour the wet mixture into the dry ingredients in the stand mixer bowl.
- Using the paddle attachment, blend the mixture on medium speed for 2-3 minutes until a smooth batter forms. The dough will be thick and sticky.
- Spread the batter into the prepared loaf pan, smoothing the top with a spatula.
- Cover the pan with a plastic wrap or a bowl cover and set aside in a warm spot. Let the dough ferment for 5-7 hours or until the dough has about doubled in size.
- When ready to bake, preheat the oven to 350°F. Place the bread in the preheated oven and bake for 50 minutes, or until the top is deep golden brown and the center of the loaf reaches at least 205°F.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire cooling rack to finish cooling. Let rest for at least 2 hours before slicing.
Notes
- Double check the size of your pan. This recipe is for a mini-pullman loaf pan. My pan measures 4 inches (width) x 4 inches (height) x 4 inches (depth).
- Be patient. Sourdough loaves take a very long time to rise. For several hours it may appear as if nothing is happening. My loaves typically take about 5-7 hours to fully double in size.
- Double the recipe for a full-size loaf of bread. Keep an eye on the bread as a full loaf may take a bit longer to bake.
- Make sure your kitchen is warm enough. If your house is cold, the bread may take much longer to rise. A seed starting mat or bread proofing box may be helpful if your house is chilly, especially during the winter months.
