There are two keys to a good sourdough – the starter and the carbonation. My GF Sourdough Ginger Ale Bread used ginger ale for the carbonated water – OBVI.Jump to Recipe
Now that I have made gluten free sourdough starter, I have made bread using the sourdough starter and the sourdough discard including:
These sourdough breads can be made as artisan loaves or in a loaf pan. I just like the look that an artisan loaf provides. You can get creative with the way in which you score the bread – the slices on top. You need to use a serrated knife. I am not sure I love the look of the serrating on this bread after baking but the flavor is not affected.
My favorite part to see when I cut the bread is the crumb. The crumb is the aerated holes in the bread. It is easy to get a good crumb in gluten breads but hard in a gluten free bread. So I get excited when I see a decent crumb as this bread has. It means the bread will have a lighter interior.
The cast of characters.
The building of the bread.
The GF Sourdough Ginger Ale 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!