gluten-free sourdough bread

Ingredients:

For the Gluten-Free Sourdough Starter:

• 1 cup brown rice flour (or any gluten-free flour)
• 1 cup water
• 1 tablespoon honey (optional for faster fermentation)

For the Bread Dough:

• 1 1/2 cups gluten-free sourdough starter
• 3 cups gluten-free all-purpose flour (make sure it contains xanthan gum, or add 1 tsp xanthan gum separately)
• 1 cup warm water
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 1/2 teaspoons salt

Instructions:

Prepare the Sourdough Starter:

1. Feed your starter: Combine 1 cup gluten-free flour and 1 cup water in a jar. Stir well, cover with a cloth, and leave in a warm place for 24 hours.
2. Feed again daily: For the next 5–7 days, feed your starter once daily with 1/2 cup flour and 1/2 cup water until it becomes bubbly and has a tangy aroma.

Make the Dough:

1. Mix the dough: In a large bowl, mix 1 1/2 cups of the sourdough starter with gluten-free all-purpose flour, warm water, olive oil, honey, and salt. Stir until combined into a dough.
2. Let it rise: Cover the bowl with a damp cloth and let the dough rise at room temperature for about 6–8 hours or overnight.
3. Shape the dough: Once the dough has risen, gently shape it into a loaf and place it in a greased loaf pan or proofing basket.
4. Second rise: Let the shaped dough rise for another 1–2 hours in a warm place.

Baking:

1. Preheat the oven: Set your oven to 425°F (220°C). If using a Dutch oven, preheat it along with the oven.
2. Score and bake: Score the top of the dough with a sharp knife. Bake for about 40–45 minutes, or until the crust is golden and the internal temperature reaches 200°F (93°C).
3. Cool: Let the bread cool completely on a wire rack before slicing.

Enjoy your homemade gluten-free sourdough bread!