This recipe is so similar to traditional naan bread that even the most diehard wheat-eaters will never guess it’s gluten-free! Soft and chewy, moist and flavorful, this bread is excellent as a wrap or as the traditional side to a spicy curry
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
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.
INCLUDED IN THE BAG
Each box contains:
- 1 packet of dehydrated Gluten-Free Sourdough Starter Culture.
- Instructions for using the sourdough culture are included and may be found here.
INGREDIENTS AND ALLERGEN INFORMATION
Gluten-Free Sourdough Starter Culture Ingredients
- Organic brown rice flour, live active cultures
Gluten-Free Sourdough Starter Culture Allergen Information
- Manufactured in a facility that processes products containing soy and dairy.
- Gluten-free (<5 ppm)
- Non-GMO
HOW TO STORE YOUR STARTER CULTURE
Store the starter culture in a cool, dry place until you’re ready to activate it. Use the starter culture by the date on the bag.
SUPPLIES YOU'LL NEED
Ingredients
- Brown Rice Flour
- Bottled Spring Water (Water Free of Chlorine and Fluoride)
Equipment
- 1 Quart Glass Jar
- Butter Muslin
- Rubber Band
- Stainless steel / silicone / wood spoon
Perfect Your Bread with Our Gluten Free Sourdough Starter
Baking the perfect gluten free sourdough bread begins with the right starter. Our gluten free sourdough starter is a probiotic-rich, reliable, and easy-to-use solution for creating that authentic sourdough taste, without the gluten. Make your own bread right in your kitchen, tailored to your dietary needs and taste preferences.
Introducing Our GF Sourdough Starter
Our GF sourdough starter is the key to unlock a world of gluten free baking. This active culture allows you to create delicious, healthy, and fresh sourdough bread in your own home. It's specifically designed for gluten-free flours, maintaining the taste and texture that sourdough lovers crave, while keeping your dietary requirements in mind.
Explore the Versatility of our Gluten Free Sourdough Bread Starter
The joy of using our gluten free sourdough bread starter extends beyond the classic sourdough loaf. Once you have your active starter, you can venture into a wide range of gluten free sourdough recipes. From pizza dough to pancakes and biscuits, your culinary creativity can thrive, all while enjoying the health benefits of homemade, probiotic-rich bread.
INGREDIENTS:
- 1 cup brown rice flour
- 1 cup sweet rice flour plus more for rolling
- 1 cup tapioca flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 1 cup milk
- 2 Tbsp. honey
- 1/2 cup gluten-free sourdough starter
- 1 large egg
- Olive oil for drizzling over cooked breads
INSTRUCTIONS:
- In a medium bowl, whisk the flours, salt, baking soda, and xanthan gum. Make a well in the center of the dry ingredients for the milk, honey, gluten-free sourdough starter, and egg.
- Pour the wet ingredients into the well, whisk with a fork and then pull the dry ingredients into the wet. Once all of the dry ingredients have been hydrated, continue to mix the dough for at least two minutes. This can be done with the paddle attachment of a stand mixer or the dough can be kneaded with wet hands. Avoid adding additional flour while kneading.
- Brush the top of the dough with oil and cover tightly with plastic wrap or a tight-fitting lid.
- Allow to ferment for 6-18 hours, or until doubled. This dough can be prepared in the evening and allowed to ferment until the middle of the following day, if you prefer a longer fermentation period.
- Punch down the dough and divide it into eight equal pieces. The dough will be slightly sticky so flour your hands and a clean work surface with sweet rice flour.
- Preheat a griddle or heavy skillet over medium heat until very hot. Sprinkle sticky dough balls with additional flour, if needed, and roll them out to approximately 1/16 inch thickness. They can be rolled into a circle or the traditional oval shape of naan bread.
- Carefully transfer rolled naan to preheated griddle and cook for 2-4 minutes on the first side or until the top has bubbled up and the bottom and edges have started to brown. Flip and cook an additional 2-3 minutes. Remove to a clean cloth or paper towel. Drizzle cooked bread with olive oil and repeat with remaining naan dough.
- Serve warm with a curry, stew, or as a wrap for your favorite fillings.
Any leftovers should be sealed in an airtight container and warmed briefly on a hot griddle before reserving.
