Categories: full gaps

Ingredients

• cup gluten-free sourdough starter
• 2 large eggs
• 4 Tbsp. melted butter, cooled
• 1-1/4 cups whole milk
• 2 Tbsp. honey
• 3/4 cup sorghum flour
• 1/2 cup brown rice flour
• 3/4 cup tapioca starch
• 1/2 cup potato starch
• 1 Tbsp. xanthan gum
• 1 Tbsp. baking powder
• 2 tsp. salt

Directions

1. In a large bowl, whisk together the gluten-free sourdough starter, eggs, melted butter, whole milk, and honey. In a separate bowl, whisk together the flours, starches, xanthan gum, baking powder, and salt.
2. Add the dry ingredients to the wet ingredients and mix to combine. Once combined, beat the dough with a mixer for three minutes or by hand for five minutes. Smooth out the surface of the dough using wet hands to form a smooth surface.
3. Oil the top of the dough, cover tightly with plastic wrap or a tight-fitting lid, and allow to ferment for 4-12 hours, or overnight.
4. Prepare a 9 × 5 inch baking pan by buttering sides generously and then sprinkling on gluten-free flour of choice. Scrape the dough (it is more batter-like than bread dough-like) into the prepared pan. Push down and smooth out dough, using moistened fingers, to distribute the dough evenly. Smooth out the top, and remove any residual air bubbles from the first rise.
5. Oil top of dough and cover loosely with plastic wrap. Allow to rise just until it just reaches the top of the pan, about 30 – 90 minutes. When the bread approaches the top of the pan, preheatthe oven to 400 degrees F.
6. Remove the plastic wrap and place risen bread on middle rack of oven. Immediately turn oven temperature down to 350 degrees F. Bake 45 – 55 minutes, or until a thermometer reaches 200 degrees F when inserted into the middle of the loaf.
7. Allow loaf to cool for five minutes before transferring to cooling rack. If loaf sticks at all, run a butter knife around the edge of the pan to loosen it.
8. Cool completely before slicing and serving.

Email to a friend | Print this recipe | Back