Recipe Categories

Submit a Recipe

A heart

Do you know a great gluten free recipe? Why not create an account and submit one ...

Gluten Friendly Folks

Love Cake CuisAnn - Shop Online

Related Sites

Email Newsletter

Recipe Rating

  • Sorry, guests can't make ratings…

Do you know a great gluten free recipe? Why not submit one here...

gluten free sourdough bread

By loubeelou on 26 November 2011 | Viewed 36226 times

fanastic tasty sourdough bread made from your own sourdough starter! I bought a kindle book called Gluten Free on a Shoestring by Nicole Hunn. It is full of really good recipes including this one - it is so delicious and is nice to eat as bread or toast. Try it you’ll like it grin


For the sourdough starter:
1 Tbsp dried yeast
1 cup of whole milk (room temp)
1 cup of rice flour
1 tspn sugar

For the loaf:
3 cups of all purpose gluten free flour
2 tspn xantham gum
1/4 tsp tartaric acid
1/4 cup sugar
2 tspn dried yeast
1 cup of ‘fed’ starter
3 Tbsp butter melted and cooled
1 1/2 cups warm milk


For the starter:
1. In a glass jar dissolve the yeast in the milk. Add the flour and sugar and combine. Loosely cover jar and leave at room temp for 2-3 hours.
2. By now the mix should be puffy. Stir until smooth then allow to sit overnight at room temp.
3. Repeat step two for 2 days, leaving it out and loosely covered all the while.
Then you can place it in the fridge until you are ready to make the loaf.
4. When you are ready to use the starter take it out of the fridge and let stand until at room temp. Then “feed” it!
5. Stir until smooth then remove and discard 1 cup of starter and add 1/2 cup warm water and 1 cup of rice flour and stir. Leave for 4 hours. It is now ready to make your loaf.

To make loaf:
Mix all dry ingredients in an electric mixer until combined. Add your cup of ‘fed’ starter and the butter. With mixer on low speed, gradually add milk. Mix for 4-6 minutes. Scrape into a greased loaf tin and leave to rise until doubled in size.
Bake at 200 degrees for 40-45 minutes until golden brown.

Each time you use your starter, just top it up with more warm water and flour ready to use next time. When you discard the cup of starter you can give it to friend so they can start their own too! Will last for ages in the fridge, just remember to get it out ahead of time so that it can be at room temp when you feed it.

Hi Just a query…when you say discard a cup of the sour dough mix, do you mean put into another glass jar and keep it going?


Posted by Lj1958  on  04/04/12  at  11:18 PM

Just a question - you say to bake it in a 200 degree oven.  Is this a typo, or do you really mean it…:)  It seems an awfully low temperature

Posted by Leslie  on  30/08/12  at  06:53 PM

Leslie - it’ll be 200 deg celcius not farenheit

Posted by Catherine  on  14/10/12  at  08:12 AM

Hi, you say just top up the starter with water and flour each time you take some out - how much water to flour? thanks

Posted by krystal  on  22/05/13  at  06:53 AM

comments powered by Disqus