This gluten free sourdough sandwich bread is the perfect sourdough bread for making sandwiches.
This recipe has been years in the making. I have adjusted the recipe and tried different things, and finally got what we think is the perfect gluten free sourdough sandwich bread.
Years before I went gluten free I made regular sourdough. A couple of years ago, I started experimenting with gluten-free starter. After a lot of experimenting, I am finally sharing some gluten-free sourdough recipes.
I am starting with gluten-free sourdough sandwich bread, which is one of my favorites. It is also a recipe that is so good everyone can enjoy it.
Yes, gluten free bread can be delicious. My husband, who does not have to eat gluten-free, eats this bread all the time.
Let me start by saying that this isn’t a true sourdough bread. It contains sourdough starter, but since it also contains yeast, it is not a true sourdough. I also do not let the dough rise for an extended period.
I call this a sourdough sandwich bread because it contains sourdough starter, but I know that it is not a true sourdough. It is, however, delicious!
This recipe also uses individual gluten-free flours, not a gluten-free blend.
I experimented with this recipe for over a year. I tried different blends and different individual flours. The gluten-free blends I tried, including my favorite, Bob’s Red Mill 1 to 1 Blend, had a slightly gummy texture. They just weren’t quite right. They were okay, but not good enough to share with you.
Once I started experimenting with the individual flours and added some whole-grain gluten-free flours, the results were amazing.
I have a gluten-free sandwich bread that I love and have made for years, but this one is my new favorite. This is the only bread I now make for sandwiches.
That is how good this gluten free sourdough sandwich bread is.
Look at the texture of that gluten free sandwich bread!
It makes the best gluten-free toast, sandwiches, French toast, and more.
If you have a gluten free sourdough starter, this is a recipe that you need to make.
I do want to say that although this bread is delicious, I would not consider it a beginner gluten-free recipe unless you have a lot of bread-baking experience.
If you have baked a lot of bread in the past, you will probably do fine making this as long as you remember that gluten free dough is totally different than regular dough. It has a very different texture since it doesn’t have the gluten.
So if you are new to gluten-free and have not done a lot of gluten-free baking, you might want to wait to make this recipe until you have more gluten-free baking experience.
This is what the gluten free soughdough sandwich bread dough looks like. It is a lot wetter and stickier than regular dough.
It also doesn’t really shape into a loaf. You just dump and spread it into the bread pan.
However, it does rise up into a nice loaf.
And after it bakes, it makes a beautiful loaf of gluten-free bread.
Ingredients
- active dry yeast
- water
- oil, canola or vegetable oil, but olive oil works too
- sugar
- egg
- fed/active gluten free sourdough starter
- salt
- xanthan gum
- white rice flour
- brown rice flour
- teff flour
- sorghum flour
- potato starch
- tapioca starch
- whole psyllium husk
Gluten Free Sourdough Sandwich Bread
The best gluten free sourdough bread for making sandwiches.
Ingredients
- 1 tablespoon active dry yeast
- 1 3/4 cups warm water (about 110 degrees)
- 1/3 cup oil, canola or vegetable oil
- 1/4 cup sugar
- 1 egg
- 1 cup fed/active gluten free sourdough starter
- 1 teaspoon salt
- 1 tablespoon xanthan gum
- 1 cup white rice flour
- 1/2 cup brown rice flour
- 1/4 cup teff flour
- 1/4 cup sorghum flour
- 3/4 cup potato starch
- 1/3 cup tapioca starch
- 1 1/2 tablespoon whole psyllium husk
Instructions
- In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.
- Add egg, oil, and gluten free sourdough starter. Mix until combined.
- In a separate bowl, combine the remaining ingredients. I whisk them together so that they are well combined.
- Slowly add the flour mixture to the yeast mixture. Mix using the dough hook of an electric mixer.
- Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like regular bread dough, but it does need to be mixed well. I have found about 5 minutes is a good time. It is really sticky you can add a 2 or so more tablespoons of rice flour if needed, but it will not be the same texture as regular yeast dough.
- Spread dough into a greased loaf pan.
- Cover with a kitchen towel and let rise for about 1 hour.
- Bake at 375 for 30 – 32 minutes. ( It may take closer to 35 minutes in some ovens. If your loaf gets too brown, you can tent it with a piece of foil on top to keep it from getting too brown.)
- Remove from the pan and let cool on a wire cooling rack.
- Let cool completely before slicing.
Notes
I used Bob's Red Mill Xanthan gum, rice flour, teff flour, and sorghum flour, and tapicoa flour. Other brands may work, but the texture may vary.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 389Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 15mgSodium: 327mgCarbohydrates: 71gFiber: 4gSugar: 7gProtein: 8g
Nutritional values are approximate and aren't always accurate.
I’ve made four loaves of this now. My gluten free folks say it is very good, so thank you! I will say that I have to bake it a little longer than you do. My first couple loaves were not fully baked in the middle so now I’m checking with a toothpick to make sure it’s not still wet in the middle center. I need to bake the loaves about 36 minutes. I do tent with foil near the end to make sure it’s not overly brown.
Thank you again for the recipe!
I am so glad that you enjoyed the gluten free sourdough bread!! Thank you for letting me know. I made two loaves yesterday, so it is a recipe that we love too. I have more gluten free sourdough recipes coming soon! And thank you for letting me know about the time. I will add a note to the recipe that it may take a few minutes longer.