The Best Gluten Free Almond Sourdough Bread
Well, as one of my retirement challenges, my husband asked me to learn how to make sourdough bread as he had read that it is healthy for you. So, I started investigating recipes and got a “gluten full” sourdough starter going. After making this bread for him several times I started wondering how hard it would be to make gluten free bread. So, I found a couple recipes and took what I liked from the recipes and changed it up a couple of times after making the bread. I like almond, so I added almond flour. I discovered I like it a bit sweeter, so I added more sugar. I also, used my favorite gluten free flour blend to replace some of the specific types of flour which I generally don’t use. I hope you like what I came up with. It is a bit more work but from what I have found many people like this bread even if they can eat gluten. I found the key is to get your starter out of the refrigerator a couple days in advance so that it has time to really get going again. Also, if you need to make more than one loaf, you will need a couple days to build up enough starter.
Almond Sourdough Bread (Gluten Free)
1¼ Cup Dairy Free Milk (I use Coconut or Almond Milk)
4 Tbsp Coconut Sugar (I double so the bread is a little sweeter)
1½ Cup Gluten free sourdough starter (Use one of your choice or I have included the one I use below)
3 Tbsp Psyllium (I found this at Whole Foods, and Fresh and Natural)
3 Tbsp flax seed coarsely ground
3 Tbsp Olive Oil
¾ Cup Gluten free flour (use one of your choice or I have included the one I use below)
¾ Cup Almond flour (grind my own almond flour but you can purchase it as well)
½ Cup Tapioca starch
½ Cup Potato starch
1½ tsp Baking soda
1½ tsp Course Salt
Directions:
Grease 8½” X 4½” bread pan with coconut oil or the oil of your choice. Mix together milk, sugar, sourdough starter, psyllium, flax, and oil. Make sure sourdough starter has been well feed. Let sit for 5 minutes to let liquid be soak in.
Add dry ingredients to wet ingredients. Mix well until a soft dough is formed. If it seems dry add a little water. Transfer dough into greased pan and smooth the surface. Oil the surface of the dough with olive oil then cover with plastic wrap. Put in a warm location to rise. Allow 3 to 6 hours or until the dough is about ½” above the pan.
Preheat the oven to 400°F. Remove plastic wrap and place in oven when temperature has been reached. Reduce heat to 350°F. Bake for 50 to 60 minutes. The bread will be brown on the top crust. Cool about 10 minutes and remove from the pan.
This bread is good in sandwiches or toasted with almond butter or Sun butter.
Sourdough Starter
1 Cup Gluten free flour
¾ Cup Water
A pinch of instant dry yeast
Directions:
Combine in a container that you will be using to store sourdough in the future. Set aside on your counter for 24 hours. Feed sourdough by adding flour and water again. Feed twice (every 24 hours). Then reduce the flour and water amount by ½ and feed 3 more times. Now you can use it after it has risen again. After using the sourdough replace with the amount that you removed. For example, if you use 1 cup, replace with ½ cup flour and ½ cup water.
Maintenance: If you keep it out of the refrigerator continue to feed daily. If you decide to put in the refrigerator you will not need to feed it as often (once per week). Reactive after refrigeration by adding ½ the flour and water. It will be ready in about 24 hours. This starter doesn’t get as bubbly as gluten starter, but as you stir it you will see the bubbles when it is ready.
My favorite Gluten Free Flour Blend
3 Cup Brown rice flour
1 Cup Potato starch
½ Cup Tapioca flour
½ Cup White Rice Flour
2 Tsp Xanthan gum
Directions:
Blend together and then store together in air tight container.
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