Ingredients
Scale
- 2 cups gluten free flour
- 1 cup bubbly sourdough starter
- 3/4 cup water
- 1 1/4 tsp pink salt
Instructions
- Mix 2 cups gluten free flour with 1 cup bubbly starter.
- Add 3/4 cup water slowly, mixing until well combined.
- Sprinkle in 1 1/4 tsp pink salt and stir until sticky.
- Cover with a towel and let it rise in a warm place for 5-6 hours until puffy.
- Scrape the dough into a loaf pan and smooth the top with wet fingers.
- Bake at 430°F (220°C) for 50-55 minutes until golden and hollow-sounding when tapped.
- Cool before slicing.
Notes
For added flavor, consider mixing in seeds or a drizzle of olive oil before baking. Store in the freezer if not consumed within a day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
- Diet: Gluten Free