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gluten-free-sourdough-sandwich-bread

Gluten Free Sourdough Sandwich Bread


  • Author: Teri Delany
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 loaf 1x
  • Diet: Gluten Free

Description

Our San Francisco inspired gluten free Sourdough Sandwich Bread will breathe new life into your daily lunch routine. Tangy in taste, light in texture, with that distinct sourdough aroma, this recipe will motivate you to make bread baking part of your weekly routine.

 


Ingredients

Scale

Choose Gluten Free, Non-GMO & Organic Ingredients.

Substitutions: Do you need to swap out an ingredient? Click here.

This Recipe is for an 8.5 x 4.5″ Loaf Pan (1 1/2 lb loaf)

Prepare Gums

  • 1 1/2 tsp Guar Gum (5g)
  • 1 tsp Xanthan Gum (3.5g)
  • 133 ml (4.5 fl. oz) Filtered Water – Room Temp or Lukewarm (1/2 C + 1 T)

Wet

  • 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) Gluten Free Sourdough Starter, 100% Hydrated, unfed within 1218 hours and room temp preferred (1 C)

Dry

  • 170g (6 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C – 1 T spoon & level)
  • 57g (2 oz) Potato Starch (1/4 C spoon & level)
  • 2 1/4 tsp Instant or Rapid Rise Yeast (7.5g)
  • 2 T Cane Sugar (28g)
  • 1 T Ground Golden Flax Seed (7g)
  • 1 T Acacia Powder (7g)
  • 1 tsp Extra Fine Pink Himalayan Salt (6g)
  • 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
  • 1/8 tsp Vitamin C Powder (optional: pinch of ascorbic acid)

This Recipe is for a 9 x 5″ Loaf Pan (2 lb loaf)

Prepare Gums

  • 1 3/4 tsp Guar Gum (6.25g)
  • 1 1/4 tsp Xanthan Gum (4.5g)
  • 192 ml (6.5 fl. oz) Filtered Water – Room Temp or Lukewarm (3/4 C + 1 T)

Wet

  • 5 Large Pasture Raised Egg Whites (150g)
  • 3T Oil – we use Avocado Oil (45 ml)
  • 1 tsp Apple Cider Vinegar (5 ml)
  • 283g (10 oz) GF Sourdough Starter, unfed and room temp preferred (1 1/4 C)

Dry

  • 235g (8.25 oz) Flour Farm Organic Gluten Free Flour Blend (2 C + 2 T spoon & level)
  • 77g (2.7 oz) Potato Starch (1/2 C – 1T spoon & level)
  •  2 1/4 tsp Instant or Rapid Rise Yeast (7.5g)
  •  2T Cane Sugar (28g)
  • 1 T + 1 tsp Ground Golden Flax Seed (10g)
  • 1 T Acacia Powder (7g)
  • 1 1/4 tsp Extra Fine Pink Himalayan Salt (7.5g)
  • 1/2 + 1/8 tsp Aluminum Free, Double Acting Baking Powder (3.25g)
  • 1/8 tsp Vitamin C Powder (optional: pinch of ascorbic acid)

Instructions

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

Bread Maker Instructions: Click on this link to go to the recipe page.

Before You Dive In – Prep: please read!

  • GF sourdough starter should be room temperature, active, unfed within 12-18 hours, 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 – try our non-stick Goop
  • 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.

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.

Enjoy!

Notes

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 the recipe as written using our GF Sourdough Starter and avocado oil. One slice of bread weighs approximately – 37g (1.3 oz).

  • Category: sourdough
  • Method: baking
  • Cuisine: American

Nutrition

  • 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