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Gluten-Free Sourdough Sandwich Bread
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
535 minutes
Gluten-free sourdough bread bursting with flavor, perfect for sandwiches and toast.
Ingredients:
  • 0.5 cup gluten-free sourdough starter discard
  • 1 cup gluten-free all-purpose baking flour
  • 0.5 teaspoon fine sea salt
  • 10 tablespoons non-chlorinated water, or more if needed
  • 1 teaspoon vegetable oil
  • 1 teaspoon water
  • 2 teaspoons sesame seeds
Instructions:
  • Prepare an 8x4x2 1/2-inch loaf pan by lining it with parchment paper.
  • Combine the sourdough starter discard, flour, and salt in a stand mixer on low speed. Slowly incorporate water, 1 tablespoon at a time, until the dough is formed. Adjust the water to achieve a thick batter consistency suitable for your flour mix. Transfer the dough into the lined loaf pan using a rubber scraper and loosely cover with plastic wrap.
  • Place the dough in the refrigerator to proof overnight, or for up to 12 hours. Take the loaf out of the oven. Combine 1 teaspoon of oil and water, then drizzle over the proofed dough. Sprinkle sesame seeds evenly on top.
  • Heat your oven to a perfect 425 degrees F (220 degrees C).
  • Bake in the preheated oven for 20 minutes, then reduce the heat to 375 degrees F (190 degrees C) and bake until the internal temperature reaches 190 degrees F (87 degrees C), approximately 20 minutes longer.
  • After baking the bread, let it cool for 5 minutes. Then, take it out of the loaf pan, remove the parchment paper, and let it cool on a rack until completely chilled before slicing.

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