Learn how to make a delicious gluten-free sourdough sandwich bread in just one day without the need for a Dutch oven. Easy recipe!
Delicious and Convenient Gluten-Free Sourdough Bread Recipe
Looking for a delicious and easy-to-make gluten-free sourdough sandwich bread? Look no further! This recipe doesn’t require a levain the day before, and the addition of yogurt gives it a fantastic flavor without needing an overnight proof in the refrigerator. With simple ingredients like warm water, honey, psyllium husks, various flours, salt, sourdough starter, yogurt, and apple cider vinegar, you can create a loaf of bread that is sure to impress.
To make this bread, simply combine your wet and dry ingredients, mix them together in a stand mixer, let the dough rise, shape it into a log, and bake it in the oven. The result is a perfectly textured gluten-free sourdough bread that is great for sandwiches, toast, or simply enjoying on its own. Give this recipe a try and elevate your gluten-free baking game!
Deliciously Simple Gluten Free Sourdough Bread for Quick and Easy Sandwiches!
Today I’m going to show you how to make a gluten-free sourdough sandwich bread in one day now I have 235 G of warm water to that we’ll add 20 G of honey 18 gam of pelium.
Husks you want the whole celium husk not powder stir this to combine and set aside while you measure your dry ingredients next we’ll add 80 g of potato starch 70 gam of tapioca flour 80 g of oat.
Flour 80 g of brown rice flour and 12 G of salt want whisk the dry ingredients to combine next we’ll weigh our wet ingredients to the bowl of your stand mixer add 300 G.
Of gluten-free sourdough starter and this needs to be active starter now for the secret ingredient that is going to bring this all together and add so much flavor to this bread it is yogurt and I’m using plain yogurt that I made in my instant pot but you can also use store bought.
Plain yogurt you can use dairy free yogurt whatever you have and we’re going to use 125 G of plain yogurt next we will add 1 teaspoon of apple cider vinegar and last we’ll add our pelium honey.
Mixture whisk this well with a dough whisk if you have one if not you could use a regular whisk now add the dry ingredients to the wet.
Ingredients and whisk that with your dough whisk next mix the dough with your mixer um using the paddle attachment and just let it go until there’s no dry flour left and it’s more of a cohesive dough.
no form the dough into a ball and cover let sit at room temperature for 20 minutes after the dough has had time to rest um.
Shape it into a loaf as best as you can and place into a greased loaf pan gluten-free dough is definitely different than regular gluten dough so there will be cracks and it won’t look perfect but just do your best for for.
For cover the bread pan and let the dough rise at warm room temperature for about 3 hours for me I had it in my Wi-Fi cabinet where it’s around 79° F and 3 hours was perfect so if it’s cooler in your house it might take a a little bit longer than that maybe 3 to 5 hours once your dough has fully risen go.
Ahead and score it and put it in a 425° oven for 1 hour and 20 minutes and that’s it this bread is so delicious and don’t worry about the color on top that kind of comes with the territory with gluten-free bread when you’re not baking it in a dutch oven which you could do by.
The way you could shape it into a round and use your Dutch oven that would be just fine I just wanted to try a sandwich loaf so I hope you enjoyed this video and please remember to like And subscribe
