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Prep
3h 43m
Cook
1h 5m
Total
4h 48m
Ingredients
Method
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Step 1
Warm the water on the stovetop.
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Active Sourdough Starter,
Dairy Free,
Egg Free,
Fresh Milled Flour,
Gluten Free,
Refined Sugar Free,
Sourdough,
Sourdough Bread,
Xanthan Gum Free,
Breads
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Rebekah W
9 days ago
Made my first loaf and she came out perfectly! So delicious! Thank you for the step by step!
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Farm Fresh Family
9 days ago
it's gorgeous!!!
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Jillian C
11 days ago
I made this for another family, so I didn’t get to try it. The instructions were easy to follow until the baking step. I wish there were alternate baking instructions without the cast iron pans. I’m not going to buy them, so I’ll have to trial and error how to bake in a regular loaf pan. This time, I baked it following the temperatures and times given in the recipe but it was clearly not done yet, I ended up adding 20 more minutes. An internal temperature goal would have been incredibly helpful. It was so hard to know if it was done. As it cooled the top caved in, so either it needed longer to bake or there was too much water? Who knows. I gave it to them anyway because their daughter helped me make it and she was invested. She recently had switch to GF/DF because of an autoimmune disease. It was fun and empowering for her to make her own bread, even if it wasn’t a great result. They waited 24 hours to cut it and her mom said it had “a really good sourdough flavor and didn’t taste fake like some GF things” but I can only imagine the texture was weird give how much it sank. I’ll try it again!
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Farm Fresh Family
9 days ago
Hey Jillian! When you bake gluten free sourdough, it's essential to have some sort of dutch oven or covered heavy duty baking pan to trap steam. Trapping the steam is what forms the crust and bake the sourdough properly. Internal temp should be between 205-210 - but be careful with poking it too much and releasing steam. Gluten free breads get gummy if steam is released too early!! Hope this helps!
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Jillian C
9 days ago
Thanks! I should have clarified, I did bake in my Dutch oven and put some ice cubes in there. I’ll try again, thanks for the internal temperature!
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Farm Fresh Family
8 days ago
Okay great! Gluten Free dough lacks structure, so if you're wanting a sandwich loaf that is tall and shaped, the pan I recommend is key for that because it hugs the dough as it's baked not allowing it to expand with wise, only height wise :) You'll still get a delicious bread, it will just may be flatter and more spread out - effecting baking time.
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J
Jillian C
8 days ago
Interesting. I can’t justify buying more loaf pans though 😅 so I’ll have to keep experimenting with my current loaf pans inside my Dutch oven as before. Maybe I need to preheat the loaf pan along with the Dutch oven (last time I only preheated the DO).. doesn’t seem like it would have the same effect to preheat a stainless steel pan as it does preheating a cast iron loaf pan but maybe! Thanks for all the help!
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Farm Fresh Family
7 days ago
Oh, I get it :) Just explaining what's happening! I have seen people stack two regular bread pans on top of each other for gluten baking - but I've never done it! Maybe that's worth a try!
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Jillian C
7 days ago
Well. My second attempt is pretty meh although it’s much better than the first one! Tastes good though, despite the texture! It’s still super gummy (we waited 12 hours to cut it). My baker’s gut says too much water, this was 25g less than called for. I’m not sure why but (gluten) bread recipes at my house always need less water than the recipe says, but I wasn’t sure if that would be the same for gluten-free baking so I was hesitant to reduce it too much. I had considered putting two loaf pans on top of each other! It seems like it wouldn’t hold the steam in as well as a DO though. I think I’ll cut back the water again on my next attempt.
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Farm Fresh Family
7 days ago
Did you try slicing the loaf and laying it out across cookie racks to give it a little air flow to the slices. If my bread is ever on the gummy side for whatever reason I do that and it helps! Let me know how your next attempt goes! I'm invested :)
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LAURA L
20 days ago
Why can't I print?
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Rebekah W
22 days ago
I bought the cast iron pan you recommended for this bread. But it didn’t come with a lid, can you recommend one?
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Farm Fresh Family
21 days ago
Hey! I didn't have a cast iron pan linked here before, but I just added it to the ingredients list. If it's the one I recommend in this list, then the two pans in the photo fit into each other to make one dutch oven cast iron pan!
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Rebekah W
20 days ago
Oh my gosh that makes perfect sense 🤦🏻♀️🤭 yes that’s the one I bought. Thank you so much!
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Farm Fresh Family
20 days ago
Oh perfect!! :)
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Rhonda S
a month ago
I just noticed after baking dozens of loaves from the cookbook recipe subbing any flour I had on hand for the last 145g this recipe has a link to Bob’s Red Mill 1-1 flour. Is that what is recommended?
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Rhonda S
a month ago
I didnt think there was a need for all the extras in the 1-1 since I’m already blending some of those ingredients like sorghum, tapioca and potato starch. Maybe this is why my loaves are so heavy?
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Rhonda S
2 months ago
If I run out of millet and I can’t find any, what would you substitute? Do you have a favorite that has a pretty good result? I have lots of different flowers on hand, but wasn’t sure what would be the best outcome because I really like to millet flour.
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Rhonda S
a month ago
I finally found millet flour in bulk. Thankful for that! Do you find a difference in the taste or texture with tapioca vs arrowroot?
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Farm Fresh Family
a month ago
Yay! Where did you source it from?! And no, I don't notice a difference, they interchange easily!
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Rhonda S
a month ago
Well inventory keeps fluctuating on the millet flour at Azure. Now it’s showing out of stock again so I don’t know if it’ll ship or not. I’ve been having to buy from Amazon, which is more expensive.
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Rhonda S
a month ago
Azure is finally back in stock! I’m stocking up while they have it. Good to know about the powders. The price difference if significant when bulk baking. I’ve been premixing the dry ingredients in half gallon mason jars to speed up baking days because I’m nervous about making a big batch. I’m baking 4 loaves at a time because everyone wants the bread! The celiac community is sadly growing in our little corner of NC. We have a lot of military families here as well. It’s been so sweet to bless these families with good sourdough bread thanks to you!
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Bethany H
a month ago
Those are amazing loaves!! Great job Rhonda!!
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R
Rosie
3 months ago
Do you think this recipe would work if use 20g of psyllium husk instead of 40g? I normally can’t tolerate more than 20 grams in a recipe due to gas and bloating. I was really excited to try this bread.
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Jennifer R
3 months ago
I haven't tried it with 20g, but you're welcome to! The only way I could guarantee it without trying it would be to use the serving tool to drop the ingredients to 1/2 and make a smaller loaf of bread - but that doesn't mean that 20g couldn't work. The consistency may change a bit - try it and let me know!
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R
Rosie
2 months ago
I used 35 g of psyllium husk instead of 40 … thank you so much for this recipe …it was so good! I will try 30 g next time. I’m trying to use the least amount of psyllium without compromising the consistency. Also my kids love when the bread has sweetness to it , if I add more honey to give it sweetness do I have to decrease amount of water? Or should I add maple syrup or maple sugar.
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R
Rosie
3 months ago
Thank you! I’ll try and let you know.
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B
Brittany R
4 months ago
I made this and am so excited with how it came out! 😍
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B
Brittany R
4 months ago
I made this and am so excited with how it came out!! 😍 Thank you!!
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Jennifer R
4 months ago
That’s so beautiful!!!! How did it taste?!?
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Rhonda S
4 months ago
What’s the best substitute for arrowroot if there is an allergy? Making a loaf for my sister and she has anaphylactic reaction to arrowroot.
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Jennifer R
4 months ago
Answered this question in the chat and didn't realize it was here as well! You could sub it for: tapioca flour or cornstarch. If neither of those options work, then I'd us a potato starch. You want a starch/flour/powder that is similar to arrowroot's profile.
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Rhonda S
4 months ago
Thank you! I wasn’t sure which place to ask the question so I asked them both lol. Apparently I get notified when I ask a question here, but not in the chat . I tried potato and tapioca. I think the tapioca turned out better..
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Prep
3h 43m
Cook
1h 5m
Total
4h 48m
Ingredients
Method
Turn cooking mode on
Step 1
Warm the water on the stovetop.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Active Sourdough Starter,
Dairy Free,
Egg Free,
Fresh Milled Flour,
Gluten Free,
Refined Sugar Free,
Sourdough,
Sourdough Bread,
Xanthan Gum Free,
Breads
Cancel
Rebekah W
9 days ago
Made my first loaf and she came out perfectly! So delicious! Thank you for the step by step!
Like
Reply
Cancel
Farm Fresh Family
9 days ago
it's gorgeous!!!
Like
Reply
Cancel
J
Jillian C
11 days ago
I made this for another family, so I didn’t get to try it. The instructions were easy to follow until the baking step. I wish there were alternate baking instructions without the cast iron pans. I’m not going to buy them, so I’ll have to trial and error how to bake in a regular loaf pan. This time, I baked it following the temperatures and times given in the recipe but it was clearly not done yet, I ended up adding 20 more minutes. An internal temperature goal would have been incredibly helpful. It was so hard to know if it was done. As it cooled the top caved in, so either it needed longer to bake or there was too much water? Who knows. I gave it to them anyway because their daughter helped me make it and she was invested. She recently had switch to GF/DF because of an autoimmune disease. It was fun and empowering for her to make her own bread, even if it wasn’t a great result. They waited 24 hours to cut it and her mom said it had “a really good sourdough flavor and didn’t taste fake like some GF things” but I can only imagine the texture was weird give how much it sank. I’ll try it again!
Like
Reply
Cancel
Farm Fresh Family
9 days ago
Hey Jillian! When you bake gluten free sourdough, it's essential to have some sort of dutch oven or covered heavy duty baking pan to trap steam. Trapping the steam is what forms the crust and bake the sourdough properly. Internal temp should be between 205-210 - but be careful with poking it too much and releasing steam. Gluten free breads get gummy if steam is released too early!! Hope this helps!
Like
Reply
Cancel
J
Jillian C
9 days ago
Thanks! I should have clarified, I did bake in my Dutch oven and put some ice cubes in there. I’ll try again, thanks for the internal temperature!
Like
Reply
Cancel
Farm Fresh Family
8 days ago
Okay great! Gluten Free dough lacks structure, so if you're wanting a sandwich loaf that is tall and shaped, the pan I recommend is key for that because it hugs the dough as it's baked not allowing it to expand with wise, only height wise :) You'll still get a delicious bread, it will just may be flatter and more spread out - effecting baking time.
Like
Reply
Cancel
J
Jillian C
8 days ago
Interesting. I can’t justify buying more loaf pans though 😅 so I’ll have to keep experimenting with my current loaf pans inside my Dutch oven as before. Maybe I need to preheat the loaf pan along with the Dutch oven (last time I only preheated the DO).. doesn’t seem like it would have the same effect to preheat a stainless steel pan as it does preheating a cast iron loaf pan but maybe! Thanks for all the help!
Like
Reply
Cancel
Farm Fresh Family
7 days ago
Oh, I get it :) Just explaining what's happening! I have seen people stack two regular bread pans on top of each other for gluten baking - but I've never done it! Maybe that's worth a try!
Like
Reply
Cancel
J
Jillian C
7 days ago
Well. My second attempt is pretty meh although it’s much better than the first one! Tastes good though, despite the texture! It’s still super gummy (we waited 12 hours to cut it). My baker’s gut says too much water, this was 25g less than called for. I’m not sure why but (gluten) bread recipes at my house always need less water than the recipe says, but I wasn’t sure if that would be the same for gluten-free baking so I was hesitant to reduce it too much. I had considered putting two loaf pans on top of each other! It seems like it wouldn’t hold the steam in as well as a DO though. I think I’ll cut back the water again on my next attempt.
Like
Reply
Cancel
Farm Fresh Family
7 days ago
Did you try slicing the loaf and laying it out across cookie racks to give it a little air flow to the slices. If my bread is ever on the gummy side for whatever reason I do that and it helps! Let me know how your next attempt goes! I'm invested :)
Like
Reply
Cancel
L
LAURA L
20 days ago
Why can't I print?
Like
Reply
Cancel
Rebekah W
22 days ago
I bought the cast iron pan you recommended for this bread. But it didn’t come with a lid, can you recommend one?
Like
Reply
Cancel
Farm Fresh Family
21 days ago
Hey! I didn't have a cast iron pan linked here before, but I just added it to the ingredients list. If it's the one I recommend in this list, then the two pans in the photo fit into each other to make one dutch oven cast iron pan!
Like
Reply
Cancel
Rebekah W
20 days ago
Oh my gosh that makes perfect sense 🤦🏻♀️🤭 yes that’s the one I bought. Thank you so much!
Like
Reply
Cancel
Farm Fresh Family
20 days ago
Oh perfect!! :)
Like
Reply
Cancel
Rhonda S
a month ago
I just noticed after baking dozens of loaves from the cookbook recipe subbing any flour I had on hand for the last 145g this recipe has a link to Bob’s Red Mill 1-1 flour. Is that what is recommended?
Like
Reply
Cancel
Rhonda S
a month ago
I didnt think there was a need for all the extras in the 1-1 since I’m already blending some of those ingredients like sorghum, tapioca and potato starch. Maybe this is why my loaves are so heavy?
Like
Reply
Cancel
Rhonda S
2 months ago
If I run out of millet and I can’t find any, what would you substitute? Do you have a favorite that has a pretty good result? I have lots of different flowers on hand, but wasn’t sure what would be the best outcome because I really like to millet flour.
Like
Reply
Cancel
Rhonda S
a month ago
I finally found millet flour in bulk. Thankful for that! Do you find a difference in the taste or texture with tapioca vs arrowroot?
Like
Reply
Cancel
Farm Fresh Family
a month ago
Yay! Where did you source it from?! And no, I don't notice a difference, they interchange easily!
Like
Reply
Cancel
Rhonda S
a month ago
Well inventory keeps fluctuating on the millet flour at Azure. Now it’s showing out of stock again so I don’t know if it’ll ship or not. I’ve been having to buy from Amazon, which is more expensive.
Like
Reply
Cancel
Rhonda S
a month ago
Azure is finally back in stock! I’m stocking up while they have it. Good to know about the powders. The price difference if significant when bulk baking. I’ve been premixing the dry ingredients in half gallon mason jars to speed up baking days because I’m nervous about making a big batch. I’m baking 4 loaves at a time because everyone wants the bread! The celiac community is sadly growing in our little corner of NC. We have a lot of military families here as well. It’s been so sweet to bless these families with good sourdough bread thanks to you!
Like
Reply
Cancel
Bethany H
a month ago
Those are amazing loaves!! Great job Rhonda!!
Like
Reply
Cancel
R
Rosie
3 months ago
Do you think this recipe would work if use 20g of psyllium husk instead of 40g? I normally can’t tolerate more than 20 grams in a recipe due to gas and bloating. I was really excited to try this bread.
Like
Reply
Cancel
Jennifer R
3 months ago
I haven't tried it with 20g, but you're welcome to! The only way I could guarantee it without trying it would be to use the serving tool to drop the ingredients to 1/2 and make a smaller loaf of bread - but that doesn't mean that 20g couldn't work. The consistency may change a bit - try it and let me know!
Like
Reply
Cancel
R
Rosie
2 months ago
I used 35 g of psyllium husk instead of 40 … thank you so much for this recipe …it was so good! I will try 30 g next time. I’m trying to use the least amount of psyllium without compromising the consistency. Also my kids love when the bread has sweetness to it , if I add more honey to give it sweetness do I have to decrease amount of water? Or should I add maple syrup or maple sugar.
Like
Reply
Cancel
R
Rosie
3 months ago
Thank you! I’ll try and let you know.
Like
Reply
Cancel
B
Brittany R
4 months ago
I made this and am so excited with how it came out! 😍
Like
Reply
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B
Brittany R
4 months ago
I made this and am so excited with how it came out!! 😍 Thank you!!
Like
Reply
Cancel
Jennifer R
4 months ago
That’s so beautiful!!!! How did it taste?!?
Like
Reply
Cancel
Rhonda S
4 months ago
What’s the best substitute for arrowroot if there is an allergy? Making a loaf for my sister and she has anaphylactic reaction to arrowroot.
Like
Reply
Cancel
Jennifer R
4 months ago
Answered this question in the chat and didn't realize it was here as well! You could sub it for: tapioca flour or cornstarch. If neither of those options work, then I'd us a potato starch. You want a starch/flour/powder that is similar to arrowroot's profile.
Like
Reply
Cancel
Rhonda S
4 months ago
Thank you! I wasn’t sure which place to ask the question so I asked them both lol. Apparently I get notified when I ask a question here, but not in the chat . I tried potato and tapioca. I think the tapioca turned out better..
Like
Reply
Cancel
