Gluten-Free Sourdough Bread

Ingredients

Sourdough starter

1 cup, active and bubbly

Warm water

1 cup (110°f/43°c)

Honey

1 tablespoon

Olive oil

2 tablespoons

Gluten-free flour blend

2 cups

Xanthan gum

1 teaspoon

Salt

1 teaspoon

Instructions

1. In a large bowl, combine the active sourdough starter, warm water, honey, and olive oil. Mix well until combined.
2. In a separate bowl, whisk together the gluten-free flour blend, xanthan gum, and salt until evenly mixed.
3. Gradually add the dry ingredients to the wet ingredients, stirring vigorously until a sticky dough forms. The dough will be thicker than traditional sourdough but should be cohesive.
4. Cover the bowl with a clean towel or plastic wrap and place it in a warm, draft-free area to rise for 2-3 hours, or until it has doubled in size.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Once the dough has risen, gently shape it into a loaf and place it on the prepared baking sheet. You can also shape it into rolls if desired.
7. Bake for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Remove from the oven and let the bread cool completely on a wire rack before slicing and serving. This cooling step is crucial to achieve the best texture.