Gluten Free Sourdough Sandwich Bread (Gum Free, Oat Free, Corn Free)
Enjoy our recipe of gluten free sourdough sandwich bread! Gluten free white flour blend used in this recipe is free from gums, rice, oat and corn. Here is the link to our Gluten Free Sourdough Starter recipe • How to make GLUTEN-FREE SOURDOUGH STA... Here is the link to our Gluten Free White Flour Blend • Gluten-Free WHITE Flour Blend (Gum Fr... More gluten free bread recipes in this playlist • GLUTEN FREE BREAD RECIPES More gluten free sourdough recipes in this playlist • Gluten Free Sourdough Recipes SUBSCRIBE to our YouTube channel https://www.youtube.com/@glutenfreega... Follow us on Facebook / 100087872115870 Follow us on Instagram / glutenfreegastronomist Gluten Free Sourdough Sandwich Bread Recipe Ingredients: 440g warm milk (100F/38C) 100g egg whites 24g sugar 25g psyllium husk 200g active sourdough starter 450g of Gluten Free White Flour Blend (recipe follows) 12g vinegar 15g salt Method: Mix warm milk, sugar, egg whites, psyllium husk and sourdough starter and let it rest for about 10 minutes. Oil your bread loaf pan well and get flour blend ready while waiting. Use electric mixer and mix in all other ingredients one at a time to make smooth batter. Transfer dough into oiled pan, distribute evenly and smoothen with wet hands. Cover and let it rise in warm place for about 4-6 hours or overnight in the fridge. Please note that proofing time depends on the temperature of your ingredients as well as the temperature in your kitchen. Dough can double in size faster in warmer conditions. If you put it in fridge overnight, make sure that you let dough proof at room temperature for 3-6 hours before baking. Preheat oven to 375F and set up the rack in the middle of your oven. Take cover off and bake for 55-65 minutes. Bread is done when it feels light and sounds hollow if you tap. You can also use an instant read thermometer and measure the internal temperature. It should be at 210F if your bread is ready. Take bread out of the pan and put it on a rack to cool completely before slicing (at least 4-6 hours or overnight). Be patient and enjoy responsibly :) Loaf pan size 10x5x3 inches (13x26x7cm) Here is the formula of Gluten Free White Flour Blend you can make at home based on the ratio of 34% percent wholegrain flours to 66% starches. 330g Tapioca Starch + 110g Sorghum Flour + 60g Millet Flour = 500g of Gluten Free White Flour Blend We tested the following substitutions: Sorghum flour - Quinoa flour or Brown Rice flour Millet Flour - Chickpea flour or White Rice flour Tapioca starch - combination of Arrowroot and Potato starch Tip: Don't forget to sift your flour blend before use! Here is the link to our Gluten Free White Flour Blend video • Gluten-Free WHITE Flour Blend (Gum Fr... Reminder: Use certified gluten free ingredients and kitchen scale for accurate measurements and consistent results! Happy gluten free baking! SUBSCRIBE to our YouTube channel for more video recipes / @glutenfreegastronomist Follow us on Facebook https://www.facebook.com/profile.php?... Follow us on Instagram / glutenfreegastronomist Happy gluten free baking! #glutenfreebread #glutenfreebreadrecipes #glutenfree #glutenfreeflours #glutenfreerecipes #glutenfreebaking #glutenfreeflourblend #gumfree #ricefree #oatfree #cornfree #yeast free #glutenfreegastronomist
