Do you love sourdough bread? Have you tried organic, sourdough bread gluten-free? If not, you’re in for a treat! If you have a batch of ready-made sourdough starter and are ready to bake bread you are at the right place. If you don’t have a sourdough starter, you’ll want to visit the page for instructions on making Sourdough Bread Starter Gluten-Free.
Ingredients for bread-making
- 3 cups gluten-free and organic starter mix
- 3 cups gluten-free and organic flour mix
- 5 eggs (warm room temperature)
- 3 Tablespoons melted butter (2 T in the bread mix, save 1 T to brush on the bread when it comes out of the oven)
- 2 Tablespoons melted honey
- 1/4 cup whipping cream or coconut cream
- 2 teaspoons sea salt
Process for Bread-Making
- Mix together for 20 minutes by hand. It will be the consistency of a heavy cake dough. It won’t run off your spoon.
- Butter two bread pans, glass or stainless steel 9” x 3”(2)
- Divide and scrape the dough into the two prepared loaf pans.
- The pans will each be approximately half full.
- Let the dough rise in a warm area of the kitchen until doubled in size (reaching the top of the bread pan). Don’t let it overflow because gluten free dough acts a little bit differently than wheat dough. My thoughtful husband built me a beautiful wooden box that sits atop our convection oven. I set the oven to a little bit warmer than room temperature and the dough rises in approximately three hours. If you don’t have a warm spot, it will take longer for the dough to rise to the top of the pans — 4 to 7 hours. Keep an eye on it, if you don’t know what to expect, time-wise.
- I place a pie pan of water in the bottom rack of the oven before turning on the heat.
- When the dough has risen to the tops of the pans, preheat the oven to 350 degrees F., as it seems Gluten-free bread needs a lower baking temperature than wheat.
- Place a flat 12” x 15” pan (or large enough for two loaves of bread to sit on top of) on the oven rack.
- Cover each loaf with a tin foil tent before setting the loaves in the oven. The extra layers of metal and/or aluminum foil will shield the bread from burning or drying out.
- Bake for 50 minutes.
- Set loaves on a cooling rack.
- Brush the tops of the loaves with the remaining melted butter.
- Let the bread cool for a few minutes before removing from pan.
- I can’t wait to cut a slice and butter it and eat it — it’s so yummy!
- Enjoy your delicious organic and gluten-free bread!
Yield: 2 loaves
For a Variation
After dividing the dough in half, add 1/2 teaspoon vanilla and 3/4 cup of raisins to one of the doughs, for raisin bread!
I’ll bet you could offer some other variations for bread-making.