A labor of love: gluten free sourdough sandwich bread. Wow – this is one recipe that is so easy to make, but took so long to figure it out. Why? Because we are picky! Also, the perfect sourdough starter takes time to nurture and develop. The best sourdough bread starts with a balanced and properly hydrated sourdough starter. The story continues with an awesome gluten free bread recipe. We paired our starter with Flour Farm’s Family Favorite Gluten Free Bread recipe. If you are a sourdough fan, you will love this bread!
Click on this link for our version of brown rice sourdough starter. We used Srsly Bread’s example on making a starter, and we couldn’t be happier with the results. A helpful trick: use a few local grapes or leaves from purple cabbage with the white, yeasty coating visible in order to jump start the process. These additions give the starter a boost of growing power. Also, be patient! You may be tempted after a few days to dump it; however, if you follow directions, you will have sourdough starter in about 7 days. Finally, use unfed sourdough starter in this recipe. We “stress” our starter by not feeding it for about 18 hours before using. Active starter should appear bubbly, cracked and domed on the surface, and smell pleasantly sour.
The sourdough starter in this recipe calls for the starter to be 100% hydrated. This means that equal parts flour and water are fed to the starter by weight, not volume. For example, you feed your starter four ounces of flour and four ounces of water. If your starter is not balanced in this manner, your results will vary. Also, superfine brown rice flour was used as the grain base for the starter in this recipe.
Tips for Success
Here are a few suggestions for a happy experience:
- Sourdough starter needs to be room temperature, active, 100% hydrated, and unfed for at least 12-18 hours
- Soak gums for at least 10 minutes before adding to the mix
- Weigh ingredients for best results
- Ingredients should be room temperature (eggs, water, yeast)
- USA Pan Bakeware coated in silicone are our favorite bread pans – we also coat them in oil or Goop for perfect non-stick performance
- Don’t skip the yeast, the bread will be fairly dense if you do
Please let us know how this recipe worked for you! We love to receive feedback and pictures. Scroll down to the comment section below and leave a rating.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard, or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Teri & Dave
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Recipe Inspiration: San Francisco Sourdough
Photos by DuPree ProductionsPrint
Equipment: Digital Scale (preferred), 8.5 x 4.5 or 9 x 5 Loaf Pan, Stand Mixer with Paddle Attachment, Whisk, Silicone Spatula, Instant Read Digital Thermometer, Measuring Spoons & Cups, Aluminum Foil, Mixing Bowls, Non-Stick Spray, Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Sourdough should be room temperature, active, unfed, and 100% hydrated
- Warm water to room temperature
- Soak gums
- Bring eggs to room temperature and separate
- Move oven rack to middle rack
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
- Spray the loaf pan with non-stick spray
- Optional: Make your own hydration spray with one part oil to five parts water. We like to spray the top of the loaf with this mix before putting into the oven.
Choose Gluten Free, Non-GMO & Organic Ingredients.
This Recipe is for an 8.5 x 4.5″ Loaf Pan
- 1 1/2 tsp Guar Gum (5g)
- 1 tsp Xanthan Gum (3g)
- 133 ml (4.5 fl. oz) Filtered Water – Room Temp or Lukewarm (1/2 C + 1 T)
- 4 Large Pasture Raised Egg Whites (120g)
- 2 T Oil – we use Avocado Oil (30 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 227g (8 oz) Sourdough Starter, unfed
- 170g (6 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C – 1 T)
- 57g (2 oz) Potato Starch (1/4 C)
- 2 1/4 tsp Rapid Rise Yeast (7.5g)
- 2 T Cane Sugar (28g)
- 1/8 tsp Vitamin C Powder (pinch of ascorbic acid)
- 1 T Ground Golden Flax Seed (8g)
- 1 T Acacia Powder (8g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 1 tsp Pink Himalayan Salt (6g)
This Recipe is for a 9 x 5″ Loaf Pan
- 2 1/8 tsp Guar Gum (6.25g)
- 1 1/4 tsp Xanthan Gum (3.75g)
- 192 ml (6.5 fl. oz) Filtered Water – Room Temp or Lukewarm (3/4 C + 1 T)
- 5 Large Pasture Raised Egg Whites (150g)
- 2 T + 1 3/4 tsp Oil – we use Avocado Oil (35g)
- 1 + 1/8 tsp Apple Cider Vinegar (5g)
- 227g (8 oz) Sourdough Starter, unfed
- 235g (8.25 oz) Flour Farm Organic Gluten Free Flour Blend (2 C + 1 T)
- 77g (2.7 oz) Potato Starch (1/2 C – 1T)
- 3 +1/8 tsp Rapid Rise Yeast (10g)
- 2T + 1 1/2 tsp Cane Sugar (35g)
- 1/4 tsp Vitamin C Powder (ascorbic acid)
- 1 T + 3/4 tsp Ground Golden Flax Seed (10g)
- 1 T + 3/4 tsp Acacia Powder (10g)
- 1 1/4 tsp Aluminum Free, Double Acting Baking Powder (3.25g)
- 1 1/4 tsp Pink Himalayan Salt (7.5g)
Please read prep note above before you begin, thank you!
Step 1: Add gums to a liquid measuring cup or medium bowl. Whisk in the water. Continue to rapidly whisk for about 30 seconds. The mixture will be a bit lumpy and that’s OK. Set aside.
Step 2: Add egg whites, oil and vinegar to the stand mixer bowl. Secure the bowl on the stand mixer and attach the paddle. Turn the mixer onto medium-low and allow egg whites to mix until frothy – remember, you are not making meringue. We let the machine do its thing while blending the dry mix.
Step 3: In a separate bowl, whisk together the dry ingredients except for the salt. Add the salt and whisk again.
Step 4: With the mixer on low, add the gum mixture and sourdough starter to the egg white mixture. Increase speed to medium and mix for 30 seconds.
Step 5: Turn the mixer to low and spoon in the flour blend. Mix until flour is completely incorporated. Turn the mixer off and scrape down the sides of the bowl if necessary.
Step 6: Turn the mixer to medium and mix for 5 minutes. The dough will resemble a thick batter.
Step 7: Spoon the batter into a prepared loaf pan. Shape the loaf with a spatula dipped in water to prevent the spatula from sticking to the batter. You may have to dip the spatula several times in water to get your desired shape. Score the loaf by cutting three equidistant diagonal slashes across the top. Spray the top with water or a water and oil mixture (see note above) to prevent drying/cracking.
Step 8: Cover the pan with a towel and allow it to sit undisturbed until the dough has risen to the edge of the pan. This could take 30-45 minutes depending on the temperature of your kitchen. Do not let the dough rise higher than the pan, or it will fall in the oven.
Step 9: Bake in the center of a preheated 375 F/190 C oven for 50-60 minutes (the 9 x 5 will take 60 minutes). Check the crust after 40-45 minutes. If the crust appears too brown, tent the loaf with foil.
Step 10: Your loaf is done when the internal temperature is between 205-210 F/96-99 C. Remove from the oven and slide out of the loaf pan on its side half way onto a cooling rack for 10 minutes. Remove loaf from the pan and allow the loaf to cool right side up for several hours before cutting.
To store: After completely cool, wrap in plastic wrap or store in a bread container. Your loaf will stay counter fresh if wrapped or stored properly for up to 3 days. We do not recommend refrigeration. If not using within a few days, its best to slice and freeze.
To freeze: Freeze the whole loaf or cut and freeze individual slices. If you usually only eat a few slices at a time, we recommend placing unbleached parchment between slices or wrapping individual slices in plastic wrap. Thaw on the counter or in the toaster – yum! Freeze for up to one month.
The nutrition information provided below is for one- 37g (1.3 oz) slice of bread. One small loaf (8 x 4) yields approximately 19 slices.
- Category: bread
- Serving Size: 1 slice
- Calories: 90
- Sugar: 2g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten free sourdough sandwich bread