Gluten-Free Sourdough Sandwich Loaf

*Adapted from King Arthur Flour Gluten-Free Sourdough Sandwich Loaf recipe

Makes one loaf

Ingredients:

Starter:

50g gluten-free sourdough starter

150g brown rice flour (I love this organic sprouted brown rice flour)

150g room temp or cold water

Loaf:

2 cups Gluten-Free All-Purpose Flour (I love Bob’s Red Mill Gluten-Free 1-to-1 blend) *make sure it contains xanthan gum

3 tablespoons raw honey

1 1/4 teaspoons sea salt

1/2 cup warm milk (I use almond milk and it works great)

1 ½ cup active gluten-free sourdough starter

4 tablespoons melted butter

3 large eggs, room temperature

Instructions:

1. About 12 hours before you plan to make the bread, feed your gluten-free sourdough starter. I do this the night before. Feed it with 150g brown rice flour and 150g room temp or cold water (if your house is naturally warm, use cold water. If your house is naturally cold, use room temp water). The starter should slightly rise, have lots of air pockets, and be slightly domed on top.

2. Once your starter is active and ready, place the flour, honey, and salt in a bowl or the bowl of your stand mixer. Mix until combined.

3. Using an electric mixer (hand mixer or stand), drizzle in the milk.

4. Add the sourdough starter and butter, and beat until thoroughly blended.

5. Beat in the eggs one at a time, mixing thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes to make a very smooth, thick batter.

6. Cover the bowl and let the batter rise for about 2 hours, until it looks fluffy and domed at the top.

7. Grease a loaf pan. I use this loaf pan; the dimension are 8.5 x 4.5 x 2.75. The smaller the loaf pan the bigger your loaf will be. Gently scoop the dough into the pan. Use a spatula to make sure it's smooth and level on top. 

8. Set the bread in a warm place to rise until it reaches the top of the loaf pan. This can take anywhere from 1-3 hours, depending on the ambient temperature of your house. Toward the end of the rising time, preheat the oven to 350°F.

9. Bake the bread for 38 to 42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool completely before cutting.

10. To store, slice the loaf, place in a freezer-safe bag and place in the freezer until ready to use.