Gluten Free Sourdough Sandwich Bread Food

GLUTEN-FREE SOURDOUGH SANDWICH BREAD

Gluten-Free Sourdough Sandwich Bread image

True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on its own. It will hold up to spreading peanut butter or avocado.

Provided by Buckwheat Queen

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time 8h55m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup gluten-free sourdough starter discard
1 cup gluten-free all-purpose baking flour
½ teaspoon fine sea salt
10 tablespoons non-chlorinated water, or more if needed
1 teaspoon vegetable oil
1 teaspoon water
2 teaspoons sesame seeds

Steps:

Line an 8x4x2 1/2-inch loaf pan with parchment paper.
Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
Preheat the oven to 425 degrees F (220 degrees C).
Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 17 g, Cholesterol 0.1 mg, Fat 1.6 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 114.3 mg, Sugar 0.9 g

GLUTEN-FREE SOURDOUGH BREAD

Gluten-Free Sourdough Bread image

From the Red Star Yeast people. I have not made this, but am posting because of the interest in gluten-free recipes. You can use any type of ricotta - full-fat to non-fat. Instructions for both mixer and bread machine are included.

Provided by duonyte

Categories Sourdough Breads

Time 3h20m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1 cup water
3 eggs
3/4 cup ricotta cheese
1/4 cup honey
1/4 cup vegetable oil
1 teaspoon cider vinegar
3/4 cup gluten-free sourdough starter
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1/2 cup dry milk flour
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt

Steps:

Combine the wet ingredients (all at room temperature) in a large bowl.
Combine the dry ingredients very thoroughly. Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag.
For bread machine: Pour the wet ingredients into the baking pan.
Add dry ingredients on top.
Set machine to a basic cycle and start the machine. Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated.
When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing.
For mixer: The wet ingredients can be mixed in the mixing bowl.
With the mixer on a low speed, gradually add the dry ingredients until completely combined. Beat about 10 minutes.
Pour batter into a greased 9x5 loaf pan and allow to rise in a warm place for about an hour.
Bake at 375 deg F for 60 minutes, testing for doneness with a toothpick.
Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing.:.

Nutrition Facts : Calories 3041, Fat 98.2, SaturatedFat 28.5, Cholesterol 652.1, Sodium 3926.9, Carbohydrate 466.2, Fiber 15.7, Sugar 75, Protein 72.5

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