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The key to gluten free bread? Add honey and apple cider vinegar.
Jump to RecipeI learned about this combination in one of my most popular recipes on the blog – GLUTEN FREE HONEY WHITE BREAD. I have no idea what the science is but the consistency of the bread using these ingredients creates gluten free bread that really holds together. You can really see that texture and a good crumb in this GF Sourdough Honey Bread.
It was pointed out to me by my daughter-in-law that my recipes are complicated. It got me thinking. I do have a lot of ingredients in my recipes. This recipe has 13 ingredients. But bread making is pretty straightforward. Mix the wet ingredients and dry ingredients separately. Then, combine them together.
I have been mixing up my ingredients to find the right sourdough combination. I am pretty happy with this one. I also had good results with these:
USING SOURDOUGH STARTER DISCARD
The cast of characters.
Making the Bread.
The GF Sourdough Honey Bread plated.
Amazing GF Sourdough Honey Bread
My Amazing GF Sourdough Honey Bread gets its structure by adding psyllium husk, honey and apple cider vinegar for a very satisfying bread
Ingredients
- 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
Instructions
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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!
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