Artisan Sourdough Bread, Gluten-Free
Makes one round loaf
A rustic, country-style bread with a crunchy crust and chewy crumb. This is an excellent bread to serve on special occasions. As an everyday bread, it’s lovely as garlic toast or buttered alongside a bowl of hot soup.
2 cups mature Gluten-Free Natural Levain starter culture
1 cup warm (about 100 degrees F) water; well, spring, or filtered
2 tablespoons olive oil
2 tablespoons coconut palm sugar or whole cane sugar
2 teaspoons xanthan gum
2 teaspoons unrefined sea salt, finely ground
3 ½ cups Gluten-Free All Purpose Flour, plus more for dusting the bread and raising basket
In a large bowl combine mature starter with water and oil. Sprinkle the sugar, xanthan gum, and salt over the top of the starter mixture. Whisk until smooth, about two minutes. Add the flour slowly. Mix until all of the flour is incorporated into a sticky dough.
Use an 8-inch wide bread raising basket or a shallow bowl about 8 inches accross. Line with a flour sack style towel. Sprinkle a small amount Gluten-Free All Purpose Flour over the towel. Scoop the dough into the cloth-lined basket. Use a rubber spatula to gently spread out the dough until it’s of an even thickness.
Set the dough to rise in a warm (about 75 degrees F) place until puffed by 1-2 inches, about 1 ½ hours. Pre-heat the oven to 425 degrees F.
Dust the top of the loaf with a small amount of Gluten-Free All Purpose Flour. Place a sheet pan or cookie sheet upside down over the top of the raising basket. Quickly flip the basket and pan. Gently lift the basket and towel. Use a sharp knife to make several slashes 2-3 inches long and ½-inch deep in the top of the loaf.
Bake for 30 minutes at 425 degrees F. Lower the oven temperature to 375 degrees F and bake until browned on the bottom and hollow sounding when tapped, about 45 more minutes. Remove from the pan and allow to cool on a rack. Serve thinly sliced. Store tightly wrapped in the refrigerator.
This was shared on Real Food Wednesday.
Awesome looking loaf, Dori! I generally make the batter breads, as you know. I’ll give the stiffer dough a try again – I do miss having a crusty loaf. It really looks beautiful!
Thank you for expanding on the basics. I love it when people play with their food 😉
Thank you for your kind words Durga! Let me know if you try it!
Sincerely,
Dori
I like homemade bread because it is better in taste and quality.
For more interesting recipes, check at:
http://www.fourgreensteps.com/community/recipes
Hope you find recipes that you like!
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What is rapadura?
Hi Jeanne,
Rapadura is a brand of whole cane sugar. It was actually a typo. It now reads sugar!
Thanks for catching it!
Best, Dori
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