If you would like to try making Bread Srsly’s sourdough bread, this is a great starting point. The point of this recipe is to inspire you to experiment in your kitchen. Making gluten free sour dough bread takes a lot more time than regular breads. You need 3-5 days to create a starter for the first time. (Once you have a starter, if you keep it well fed, you can use it to start baking new sour dough breads right away.)
To read Sadie from Bread Srsly’s story, click here.
- Mix together equal parts of a flour blend and water. (Stay away from pure starch sources such as tapioca and potato.) Leave it in a bowl at room temperature. Cover the bowl with a towel.
- Every 8-12 hours, (2-3 times a day) add a little more flour and water.
- After 3-5 days, your mixture should smell sour and have bubbles. Congratulations! You are almost there.
- Once your mixture is bubbling, add some to your bread mix. Do not use any yeast.
- Let rise for at least 12 hours.
- Once the bread has risen, you have your starter!
- ½ c millet flour
- ½ c sorghum flour
- ½ c arrowroot starch
- ½ c white rice flour
- 1½ tsp Kosher salt
- 2 tsp xanthum gum
- ½ c sourdough starter
- water by feel
- Put dry ingredients into a bowl and whisk together.
- Add water and sourdough starter.
- You want a dough that is wet like pancake batter.
- Let the dough rise for 12-24 hours at room temperature.
- **Put some aside to be used as your starter for another time.
- Put in a greased loaf pan and bake at 350-400 for one hour.
- Cool completely before slicing.
Shared with Gluten Free Wednesdays.