Welcome to my blog. This is one of the most popular posts on my blog. Sadie was so kind to share this recipe with us. It is a work in progress, and meant to be experimented with. It is yeast free, and absolutely delicious. Feel free to write if you have questions, or read the comments below for more inspiration. If you like what you see, I would love for you to subscribe to my newsletter with the little form to the right.
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 because there is NO YEAST in this recipe. (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.