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RECIPE: GLUTEN-FREE SOURDOUGH FRENCH BREAD

RECIPE: GLUTEN-FREE SOURDOUGH FRENCH BREAD

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Rated 3.4 stars by 63 users

This bread is chewy on the inside and crunchy on the outside, and makes a great loaf to pull apart and serve at the table with butter.


30 minutes

180 minutes

2



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter Culture

$14.99

Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!






 INGREDIENTS:

  • 1-3/4 cup tapioca starch
  • 1 cup sorghum flour
  • 1 Tbsp. xanthan gum
  • 1 tsp. salt
  • 1 cup gluten free sourdough starter
  • 3/4 cup warm milk
  • 1 Tbsp. honey
  • 1 Tbsp. olive oil
  • 1 jumbo egg, beaten

INSTRUCTIONS:

  1. Whisk tapioca starch, sorghum flour, xanthan gum, and salt together in a large mixing bowl.
  2. Mix in sourdough starter, milk, honey, oil, and beaten egg. Beat the batter together for 7 minutes using a large wooden spoon. Alternatively, you can blend all ingredients in a stand mixer and beat with the paddle attachment for 5 minutes.
  3. Generously butter a baking sheet. Divide dough into two parts. Prepare a small bowl of water for moistening your hands as needed in working with the sticky dough. Use your hands to scoop half of dough and form it into a 14-inch log. It should end up 2 to 3 inches wide and a little over 1 inch high. Repeat with the second half of the dough.
  4. Use a sharp knife to cut diagonal slashes on the log every 1-1/2 inches. Place a damp towel over dough very gently and let rise in a warm place for 6 to 8 hours, or overnight. Dough may or may not rise significantly. There will be a significant rise in the oven, so do not worry.
  5. Preheat oven to 425°F. When hot, place bread in oven and bake for 30 to 35 minutes or until internal temperature reads at least 190°F.
  6. Remove from oven and transfer to cooling rack after a few minutes. Allow to cool at least 10 minutes before serving.

    download our gluten-free sourdough guide and recipe book