GF Sourdough Bread is so delicious and made easy using a gluten free starter. Coupled with yeast, the bread had a great crumb.Jump to Recipe
We have been talking about how I have tried to vary the recipes to figure out the perfect result. The changes made in this recipe is to use yeast as well as the gluten free starter. I also have been favoring psyllium husk over xanthan gum as a binder. I like the results of the bread better.
I just researched what psyllium husk is and one of the top two results is metamucil. I didn’t get the result I was looking for but maybe you did! LOL! What I learned was that psyllium husk is an ingredient used in laxatives. It is a FIBER from the husks of the Plantago ovata plant’s seeds. How do scientists figure this stuff out?
The other key ingredient that I used was apple cider vinegar. I am not sure what the science is but my GLUTEN FREE HONEY WHITE BREAD RECIPE is a winner and I think the apple cider vinegar has a lot to do with it. The other ingredient I feel adds a lot is the honey.
The cast of characters.
Combining all the ingredients and baking the bread.
The GF Sourdough Bread plated
GF Sourdough Honey Bread
The two key ingredients to making the best gluten free sourdough honey bread is apple cider vinegar and honey. The bread is so sturdy.
- 3 Cups Bob's One to One GF flour
- 1/2 Cup Cassava
- 2 Tsp Psyllium Husk
- 2 Tsp Baking powder
- 1 Tsp Baking Soda
- 3 Tbsp Nonfat Dry Milk Powder
- 2 Tsp Sugar
- 1/4 Cup Olive oil
- 2 Tbsp Apple cider vinegar
- 2 Tsp Active yeast
- 1 Tsp Salt
- 1 Tbsp Honey
- 1 Cup Club Soda beaten
- 1/2 Cup Gluten Free Sourdough Starter heated
- 2 Whole Eggs beaten
Begin by blooming the yeast with the sourdough starter and the honey. This will take 10 minutes.
Meanwhile, combine all the dry ingredients in a big bowl.
Next, place the remaining wet ingredients in a stand mixer and mix for 2 minutes until well combined.
Slowly, alternate adding in the dry ingredients and ginger ale into the wet ingredients in 3 steps. Mix after each addition. The dough should be more dough like than batter like. Once formed, cover and put in a warm place covered with oiled plastic wrap to proof for 2 hours. Pour the dough on the counter and knead for 1 – 2 minutes with dough scraper. Put on an oiled and lightly floured piece of parchment paper, and place in a bowl for the final proofing. This step will take 30 – 60 minutes.
Before placing in a 350 degree oven, dust the top with flour and a little oil. Take the dough out with the parchment paper and place on a cooking stone. Cook for 60 minutes. Using a thermometer, test to see that your bread has an internal temperature of 205 – 210 degrees. Let completely cool before slicing.
Serve and enjoy!