Gluten Free Sourdough Sandwich Bread

Levain

- 225g gluten free sourdough starter, at peak rise

- 150g filtered water

- 120g brown rice flour

Dry Ingredients

- 165g potato starch

- 135g tapioca flour

- 120g sorghum flour

- 30g brown rice flour

- 20g salt

Wet Ingredients

- 30g whole psyllium husk

- 60g maple syrup

- 415g filtered water

- 15g extra light olive oil

🥖 Mix levain ingredients the night prior to making the bread. Ferment at room temperature for 12-18 hours.

🥖 The next morning, create the psyllium gel by mixing the psyllium husk and filtered water. Let sit for 1-2 minutes.

🥖 In the bowl of a stand mixer, whisk together all dry ingredients. Add olive oil, psyllium gel, maple syrup, and levain.

🥖 Mix using the beater attachment on medium speed for 7-8 minutes until the dough smoothes out into an icing-like appearance.

🥖 Scrape dough out onto a lightly floured (brown rice or millet works best) surface. Roll out into a rectangular shape. Dough should be about 1/2” thick.

🥖 Take the wide edge and roll it into itself. Roll the dough up, similar to a cinnamon roll. Pinch the seams and ends together.

🥖 Transfer into a parchment paper lined 9”x4” Pullman or similarly sized pan. Cover with plastic wrap. Proof on the counter or in oven on proof setting until doubled in size. 3-4 hours

🥖 Preheat oven to 450°F and place a metal baking pan or cast iron skillet on the bottom rack of oven while preheating.

🥖 Gently brush the top of the loaf with extra light olive oil.

🥖 Once oven is preheated, place bread in the oven and add a cup of ice to the metal pan below. Immediately reduce temperature to 425°F. Bake for 15 minutes and do not open oven door during this time.

🥖 After 15 minutes, open the oven door and release the steam. Remove metal pan that was used for the ice from oven. Loosely cover the bread with foil. Bake for an additional 60 minutes, or until the bread reaches an internal temperature of 210°F.

🥖 Remove bread from oven and allow to cool completely before slicing. This step is critical for the crumb to fully set. Do not slice prematurely or your bread will be gummy.

All credit for this recipe goes to Rachael Vaughn @thegfkitchenchemist https://linktr.ee/thegfkitchenchemist