This is an easy gluten-free sourdough bread recipe that you can make with or without a bread machine. I make it both ways depending on how I want to use it or how much time I have to bake. You can even mix the dough in a kitchen-aid mixer if you wish. The only step that takes some pre-planning is feeding your gluten-free sourdough starter ahead of time.
Bread Machine
If you are going to use a bread machine, layer all of the ingredients in this recipe in the order they are written. Set the bread machine to the French bread setting and you should get good results.
Kitchen-Aid Mixer
You can use a kitchen-aid mixer to put together this dough. Add all of the wet ingredients to the mixer and mix until combined. Next, add the dry ingredients and mix for 5 minutes. Let it rest for 10 minutes and mix again for another 5 minutes. Transfer the dough to a greased bread pan lined with parchment paper and bake at 350 for 50 minutes.
Gluten-Free Sourdough Bread
Ingredients
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 tsp apple cider vinegar
- 2 cup gluten-free sourdough starter (brown rice)
- 3/4 cup garbanzo bean flour
- 3/4 cup tapioca starch
- 3/4 cup arrowroot starch
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 tbsp xanthan gum
- 2 tsp instant yeast
Instructions
- First, 6-12 hours before baking, feed your sourdough starter.
- Bread Machine: If you are going to use a bread machine, layer all of the ingredients in this recipe in the order they are written. Set the bread machine to the French bread setting
- Kitchen Aid Mixer: You can use a kitchen-aid mixer to put together this dough. Add all of the wet ingredients to the mixer and mix until combined. Next, add the dry ingredients and mix for 5 minutes. Let it rest for 10 minutes and mix again for another 5 minutes. Transfer the dough to a greased bread pan lined with parchment paper. Cover with a kitchen towel and let rise 2-3 hours. Lastly, bake at 350 for 50 minutes.
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