Carla's Gluten Free Recipe Box Newsletter

January 21, 2016

 

Dear ,

The first new recipe that I created for my upcoming cookbook was sourdough bread. I first perfected and simplified the sourdough starter recipe (made the old fashioned way - two to three days of fermented water and flour without using commercial yeast.) Then I tackled the ultimate gluten free sourdough bread.

While this loaf could certainly be lighter, I experienced a chewier texture when I made a lighter loaf. I reverted back to my first recipe, which truly has the texture closest to gluten-filled bread.

If you have a French bread pan or baguette pan, that is fantastic. If not, I explain an alternative method you can make using household items.

Many of my recipe testers for my cookbook made this recipe, and some were beginners to baking. They were thrilled with their results. Each time they make this recipe, they adjust the sourness to their liking.

Get this Gluten Free Sourdough Bread recipe today!

Members receive access to this recipe immediately. If you're not already, become a member while you can still receive a 25% discount!

 

Happy and healthy gluten-free cooking!

 ~Carla

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Homemade Sliced Gluten Free Sourdough Bread

Gluten-free sourdough bread is not as sour as traditional sourdough bread. However, a little sour may be all you need. This bread has a soft crust but toasts up nicely. The texture is similar to its gluten counterpart, which is often difficult to achieve in a gluten-free recipe. However, it is a little heartier. To most, its texture is worth the additional weight.

Get this recipe now!

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Other new recipes from my upcoming cookbook, available right now online...

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