This recipe is a work in progress, but I am very pleased on how it turned out for the first time. I really wanted to have a much rounder, higher gluten free sourdough bread at the end, but in transferring it to the baking pan, I was afraid it would rise too much. So, I spread it out a bit. Though I used cornstarch in this recipe because I am allergic to tapioca, I believe it will result in a fluffy, higher risen bread by using tapioca flour/starch instead. Though cornstarch has more flavor.
This bread is very sour, if you allow the gluten free sourdough starter to develop gray liquid (hooch). Therefore, be careful to follow the instructions in my starter recipe.
We’ll never be able to reproduce that flavor by using gluten free flour. It’s just not the same. However, this recipe did satisfy my cravings for sourdough bread. I had used 1 teaspoon of salt, but it was not nearly enough. Try starting with 1 1/2 teaspoons and increase from there the next time you make it. I plan on making this again using tapioca flour/starch and 1 teaspoon sugar for my husband, just to see how different it turns out. I’ll update this post then. Meanwhile, enjoy this crusty wonder! By the way, it’s egg-fee, dairy-free, and sugar-free, too!