Vegan Gluten-Free Sourdough Sandwich Bread
No kneading, no stretching or folding, no gumminess, no eggs, no loaves that are as hard as a rock…This gluten-free sourdough is the best and the easiest you’ll try! Mix all ingredients until combined, transfer the mix to a parchment-paper-lined bread pan, wait 8 hours for it to rise, and then bake. It’s a very hands-off process that only requires a little patience. With this gluten-free recipe, you will get that delicious sourdough texture and flavor without any trouble.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 15 servings
- Category: Sourdough
- Method: Fermentation
- Diet: Gluten Free
Ingredients
- 200 grams gluten-free sourdough starter
- 250 grams Bob’s Red Mill 1:1 Gluten-Free Flour
- 150 grams brown rice flour
- 200 grams sorghum flour (or sub more 1:1 flour)
- 15 grams sea salt
- 500 grams water
Instructions
- Line a 9×5 inch loaf pan with parchment paper.
- Mix all of the ingredients in a large bowl. It’s best to mix all dry ingredients first, then mix in the water until evenly combined. *see notes on adding yeast*
- Scoop the mixture into the parchment paper-lined pan, (8 1/2″ by 4 1/2″ loaf pan; or a 9″ x 4″ x 4″) and spread it out evenly with a spatula.
- Optional: sprinkle any toppings, like sesame seeds and poppy seeds, on the top.
- Cover the loaf pan with something to keep moisture in, but allows room to expand. I have a big food storage container I stick the whole loaf pan in to keep it humid. You can also use a bowl cover positioned so that it isn’t flat on the pan.
- Allow the loaf to rise for 8 hours at room temperature (70-85° F), or for 2-3 hours if you added instant yeast. You should see it puff up quite a bit. You may notice dry spots and cracking on the surface if it’s not covered well; this is normal.
- Preheat the oven to 475° F.
- Bake at 475° F for 30 minutes, rotate the pan, then bake for 20 more minutes.
- Remove the pan from the oven. Gentle with the bread, grab the corners of the parchment paper, and immediately take the bread out of the pan to place it on a cooling rack.
- Allow the bread to rest and cool completely before cutting.
- This bread is best served freshly toasted. I mean it, cold gluten-free bread is not good. You 100% want to toast this bread before eating it. It is divine when toasted.
Notes
- You can add a teaspoon of instant yeast to speed up the process and ensure a fluffier bread. If you add instant yeast you’ll only need to let the bread rise for 2 to 3 hours.
- I suggest flipping the loaf upside down to cut. This helps keep the slices in one piece, especially if the top of the loaf cracks while baking.
- I also suggest cutting with a smooth knife, not a serrated bread knife. Be careful when cutting bread with a smooth knife.
- If you try to cut this bread while it is still hot, you will ruin it.
