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: 10 minutes
Cook: 50 minutes
Total Time: 1 hour

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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.

Find it online: https://cultured.guru/blog/vegan-gluten-free-sourdough-sandwich-bread