I used to miss sandwiches… The hardest part of being gluten free was walking by a local deli and wishing I could eat one of their fully loaded paninis. Instead I was stuck with eating styrofoam…
Now I make sandwiches with a delicious gluten free sourdough bread that is practically perfect in every way!
How to use the recipe
The secret to a really amazing loaf of gluten free bread is:
- An sourdough starter: If you don’t already have an sourdough starter, then you will need to start making one about 5 days before. Here’s my post on creating a Sourdough Starter.
- The right mix of flours: Everyone has their favourite flours, however, it’s important to use the right mix of starches and flours to make a really good loaf of gluten free bread. Either buy a store-bought bread flour, or use my recipe to create your own.
- Binders: This recipe uses eggs and psyillum husks. You could replace the psyillum husks with ground flax seed or chia seeds. Though these won’t have quite the same binding properties. You could also add 2 tsp of xantham gum. I haven’t tried replacing the eggs in this recipe, however, you could try a gluten free, vegan sourdough bread recipe.
- Sourdough Ferment
- 2 cups of active gluten free sourdough starter
- 1 cups filtered water (chlorine free)
- 2½ cups of gluten free bread flour mix (see notes)
- Remaining Ingredients
- ¼ cup psyllium husk (whole or powdered)
- 1 tsp salt
- 1 tsp baking soda
- 3 eggs
- Mix the sourdough starter with the additional water and flour, and leave it somewhere warm to ferment for 4-12 hours.
- When you are ready to make the bread, sprinkle the psyllium husk, salt, baking soda over the sourdough ferment. The crack in the eggs a and mix well. The sourdough may be quite stiff, so you will really need to beat the eggs into it.
- Pour into 2 well oiled loaf pans.
- The acidic sourdough flour will cause the baking soda to start acting immediately, so allow to rise for only 30 minutes before baking.
- Bake at 400F for 60-75 min (until cooked through and browning).
-For this recipe you will need an active sourdough starter and a good bread flour mix.
-This bread recipe needs to be baked in a form. Depending on the shape that you want, you can bake this bread in a loaf tin, or on a baguette pan. I also like using a cast iron dutch oven to make a boule shape.
-Feel free to add flavours to this bread. I like 1/4 cup of mixed seeds, 1 cup of grated cheese, 1/4 cup of mixed herbs or 1 tbsp of diced garlic.