Gluten Free Sourdough Bread

Back in my gluten-eating days, I loved a good sourdough bread. But I never considered making it, as it just seemed too hard. However, I’ve finally had a crack at it, and I’m really pleased with how well it’s turned out! Delicious. Here it is:

sourdough

Ingredients

Starter:

2 tablespoons dried yeast

180 grams gluten free plain flour

1 teaspoon sugar

1 teaspoon salt

Bread:

1/2 cup of starter

200 grams gluten free plain flour

1 teaspoon sugar

1 teaspoon salt

1 teaspoon dried yeast

1 egg

 

Method

The starter needs to be made at least 48 hours before you bake the bread. Mix all starter ingredients with 1 cup of lukewarm water, and put aside. Stir twice daily.

When ready to bake, pre-heat oven to 180 degrees Celsius (360 Fahrenheit), and grease a loaf tin.

Put the starter, 1/2 cup of warm water, and all other ingredients in a bowl. Mix well, or beat with an electric mixer for two minutes.

Pour dough into greased tin and leave to rise for 30 minutes. (Mine didn’t rise a lot during this time, and I felt discouraged, but it turned out fine in the end!)

Put on a low shelf in the oven and cook for 40 minutes.

Nom!

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