It took a few bricks tossed in the trash before coming up with this recipe – the closest I’ve had to “real” sourdough bread in years. It’s been tested four times and baked eight fantastic loaves of bread, so hopefully will work as well in your kitchen!
Sourdough Bread – Gluten Free, Vegan, Soy and Nut Free
2 cups gluten free flour
1 Tablespoon sea salt
1 Tablespoon baking powder
3 Tablespoon white sugar
1 Tablespoon plus 1 Teaspoon xanthan gum
3 2/3 cups sourdough starter
1/3 cup cooking oil (avacado oil is my preference, available at Costco)
1/2 cup water
Mix dry ingredients in a bowl. Add wet ingredients, combine thoroughly.
Grease two glass or pottery 1 quart bowls (or two bread pans). Using the bowls or pans helps to support the sides of the bread as it rises.
Spread the dough in the bowls and place in a warm spot. I set my oven temp to “Bread Proof” and then turn it off. You can also leave your oven light on to add warmth. Allow bread to rise to about double, about 1 to 1.5 hours.
Bake in oven at 450 degrees Fahrenheit for 40 minutes or until tapping on the bread sounds hollow. I like to cover the bowls with oven-safe plates to hold the moist in the crust, making it chewy like a traditional sourdough bread. Remove the plates for the last 10 minutes of baking to brown the bread. Without the plates, the crust will be dry and crunchy but still delicious.
Now that I have the basics down, I’m planning to try a roasted garlic (with rosemary sprinkled on top) and a kalamata olive bread by mixing the additions into the dough before baking. Will let you know how it goes!