Sourdough Bread

Ingredients

• 1 cup Active gluten-free sourdough starter
• 1 1/2 cups Warm water (105-115°F)
• 1 cup Tapioca starch
• 1 cup Brown rice flour
• 1/2 cup Sorghum flour
• 1/2 cup Potato starch
• 2 tablespoons Psyllium husk powder
• 2 tablespoons Olive oil
• 1 tablespoon Honey
• 1 1/2 teaspoons Salt
• 1 teaspoon Apple cider vinegar
• 1 teaspoon Xanthan gum

Instructions

1. 1

   In a large bowl, combine warm water and active gluten-free sourdough starter. Mix well.

2. 2

   Add tapioca starch, brown rice flour, sorghum flour, potato starch, psyllium husk powder, olive oil, honey, apple cider vinegar and xanthan gum to the bowl. Mix until a shaggy dough forms.

3. 3

   Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse).

4. 4

   After the autolyse, add salt to the dough and knead for 5-7 minutes, until the dough is smooth and elastic (it will still be sticky).

5. 5

   Shape the dough into a round loaf and place it in a well-floured banneton basket (or a bowl lined with a floured cloth).

6. 6

   Cover and let it proof in a warm place for 2-3 hours, or in the refrigerator overnight.

7. 7

   Preheat oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.

8. 8

   Carefully remove the hot Dutch oven from the oven. Gently place the dough inside.

9. 9

   Score the top of the loaf with a sharp knife or lame.

10. 10

    Cover the Dutch oven and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 210°F (99°C).

11. 11

    Let the bread cool completely on a wire rack before slicing and serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.