Ingredients
Scale
- 1 1/2 cups gluten-free sourdough starter (hungry and bubbly)
- 2 1/4 cups gluten-free all-purpose flour
- 3/4 cup potato starch
- 1/4 cup tapioca starch
- 1 tbsp psyllium husk powder
- 1 1/2 tsp salt
- 3 tbsp olive oil
- 3 tbsp honey or maple syrup
- 1 cup warm water
Instructions
- Prepare your gluten-free sourdough starter until bubbly and tangy.
- In a large mixing bowl, combine the gluten-free all-purpose flour, potato starch, tapioca starch, psyllium husk powder, and salt.
- Pour in the olive oil, honey, and sourdough starter, then add warm water gradually while mixing.
- Blend until the mixture is sticky; do not knead. Shape into a loaf and place in a parchment-lined loaf pan.
- Cover with a towel and let it rise until it puffs up, about 4 hours or overnight.
- Preheat the oven to 375°F (190°C).
- Bake for 50-55 minutes until golden brown and hollow sounding when tapped.
- Let cool before slicing.
Notes
Gluten-free bread dries out faster than regular bread; store in an airtight container or freeze slices with wax paper between them.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free