• Skip to main content
  • Skip to primary sidebar

I Am Gluten Free

Gluten free college recipes, family meals, and tips from a teenage girl.

  • Home
  • Eating Gluten Free
    • How to Start Eating Gluten Free
    • Products I Use
    • Gluten Free Travel
    • Checking Labels for Gluten
    • Baking Gluten Free
      • Making Gluten Free Yeast Bread
  • Recipe Index
  • About Me
    • Contact Me
    • Privacy Policy
  • Food Blogging
    • Setup & Design
    • Growing Your Blog
    • Food Photography
    • Traffic & Income

July 3, 2010 Breads

Gluten-Free Sourdough Yeast Bread

 

sourdough bread

Sourdough Gluten-Free Bread

 Not only is this one of the easiest breads I have made gluten-free, it is also one of the tastiest. Enjoy!

 

 

 

 

Note: Please put foil or cookie sheet under this bread before you even start to rise it, because it might overflow.

Dry Ingredients

1 cup sorghum flour, -i use Bob Red Mill sorghum flour

½ cup bean flour of any kind, -also available from Bob’s Red Mill

1 cup tapioca flour

1 ½ cups cornstarch

3 teaspoons xanthan gum

1 teaspoon salt

1/3 cup almond meal, -Bob’s Red Mill

1/3 cup sugar

2 teaspoons dry yeast granules

Wet ingredients:

1 egg and 3 egg whites

1 teaspoon apple cider vinegar

1 cup sourdough starter, -in “breads” section

6 tablespoons olive oil

2 cups lukewarm water, as needed

Place wax paper in two 8 ½” by 4 ½” loaf pans and dust lightly with rice flour.

In a bowl, combine the dry ingredients. Set aside. In the bowl of your electric mixer, whisk all of the wet ingredients except for ½ cup of water, which you set aside. With the mixer on low, add the dry ingredients. The dough should be like a very thick cake batter. If it is not, add some or all of the remaining water, as needed. Turn the mixer on high, beat for three minutes. Spoon the dough into prepared pans, and let rise for about 60 minutes. If you have rapid rising yeast, rise for 35-45 minutes. Rise in warm area, (your oven, perhaps.) if you rise them in your oven, and the oven is not warm, turn oven to warm and leave on warm for five to ten minutes, then turn off. Rise until bread is about half an inch above the top of the pans, then turn oven to 400 degrees F, and bake for an hour or more, until surface of bread is medium brown, and knife inserted in center comes out clean.

These can be made into buns, simply spoon dough into muffin rings with wax paper muffin containers inside of them.

Related Posts

  • Apple Quick BreadApple Quick Bread
  • Monkey BreadMonkey Bread
  • Yeasty Cinnamon Pull-Apart BreadYeasty Cinnamon Pull-Apart Bread
  • Gluten-Free “Rye” BreadGluten-Free “Rye” Bread
  • Gluten Free Multigrain Rolls/BreadGluten Free Multigrain Rolls/Bread
  • Sandwich BreadSandwich Bread
  • Rosemary Yeast BreadRosemary Yeast Bread
  • Gluten-Free Easy Bread Maker BreadGluten-Free Easy Bread Maker Bread

Categories: Breads Tags: gluten-free bread, sourdough bread, yeast bread

Follow Me On Instagram!

[instagram-feed num=5 cols=5]

Follow me on Pinterest!

Visit me on Pinterest!
Previous Post: « Cornmeal Muffins
Next Post: Flavorful, Easy Sourdough Starter »

Reader Interactions

Comments

  1. Ime says

    October 19, 2015 at 7:15 pm

    Thank you for the recipes
    Worth trying these healthy bread recipes

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

Find a Recipe!

Follow Me On Pinterest!

Visit me on Pinterest!

Follow Me On Instagram!

[instagram-feed num=4 cols=2]
VigLink badge
Alderspring Ranch Grassfed Organic Beef

Copyright© 2023 · Cookd Pro Theme by Shay Bocks