GF sourdough bread is a batter bread and needs no kneading, as there is no gluten to develop, and the extra moisture helps the rising. This recipe calls for 2 risings, first a sponge in a bowl with 1/2 the flour, then the stiff batter in the bread pan.
The batter is close to the same consistency as a quick bread batter, but stiffer, enough to be formed into a rounded shape in the bread pan.
You'll need a small or medium loaf pan, parchment paper, spatulas, whisk, a stand mixer, or a large bowl AND a strong arm to make GF sourdough bread.
Total Prep & Cook Time: 4 - 6 Hours
Yield: 1 small to medium loaf, 12 Servings or Slices of Bread
The nutrition data for this recipe is approximate, based on the challenges in reconciling 3 recipes: the starter, the flour mix, and the bread recipe itself.
Nutrition Data Per Serving (1 Slice Bread): 155 cal, 26g carb, 3g fat, 341mg sodium, 3g sugars, 3g fiber, 7g protein, low Cholesterol. Estimated glycemic load 18.
NOTE: GF sourdough bread can take up to 8 hours to rise, depending on conditions, so start early in the day! OR mix it before bed and let it rise overnight (my favorite method). A consistently warm spot is important for good rising (75 - 80 degrees F.
Unlike regular yeasted bread, which will double in size once you put it in the oven, gf sourdough bread does most of it's rising before baking. So it's important to let it rise as high as it will go before you bake it. Be patient. GF sourdough bread can't be rushed!
I've found that the proportions for the whole grain and starch mixes works best for GF bread. Play with that if you like, but I don't recommend going for more than 50/50. Remember that the whole grain flour in the starter + the gum replacer counts toward the total whole grain flour in the recipe.
Replace the xanthan gum if you insist, but just so you know, I've found it to be an essential ingredient in gf bread, because it replaces gluten, which gives the bread structure and allows it to rise much higher than it will without x. gum. I'd be very happy if you proved me wrong about that! If you do, please let me know.
This recipe makes a small to medium loaf, and the batter should fill your pan 1/2 full. If you have a larger pan, you may need to increase the flour and liquid in the recipe. In that case, try to keep the proportions as close as you can. You may need a few experiments to get it right, but aim for a very stiff batter, and you'll be OK.
Parchment paper is useful to prevent sticking and shape the bread, but if you don't have it, just oil the pan well and sprinkle some cornmeal on the bottom.
Replace granulated sugar with liquid sweetener, but if you do, subtract 2 Tbsp liquid from the recipe.
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