Carla's Gluten Free Recipe Box Newsletter
January 21, 2016
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.
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Happy and healthy gluten-free cooking!