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Gluten Free Sandwich Bread

A gluten-free sandwich bread that caters to the needs of individuals with celiac disease, gluten sensitivities and other dietary restrictions! This particular sourdough bread is the lightest loaf I have made since the "Sourdough Whey Bread" in my cookbook! 
Print Recipe
Course Breakfast, Snack
Cuisine gluten free

Ingredients
  

Build the Levain - First Feed

  • 30 g active starter
  • 30 g warm water
  • 20 g brown rice flour
  • 10 g millet flour

Levain Second Feed

  • 100 g warm water
  • 80 g brown rice flour
  • 30 g millet flour

Make the Dough

  • 325 warm water.
  • 10 g olive oil
  • 22 g psyllium husk.
  • 100 g brown rice flour
  • 30 g almond flour
  • 80 g millet flour
  • 90 g tapioca starch
  • 6 g salt
  • 10 g sugar
  • 15 g shelled hemp seeds optional

Instructions
 

Levain Feed 1

  • Reactivate your starter the day before you plan on building the levain.
  • Using a kitchen scale, weigh 30 grams of active starter in a clean jar that will hold about 750 ml. Add the water, brown rice flour and millet flour. Stir the ingredients well and let the levain sit for 3 to 5 hours, depending upon the house temperature

Levain Feed 2

  • Feed the levain a second time without discarding any levain and let it ferment and rise for 3 - 5 hours, or a little longer ... or until it is bubbly and has risen to a peak.

Mix the dough

  • Line the bottom of a loaf pan with parchment paper.
  • In a large bowl, combine all of the levain, water, olive oil and psyllium husk. Immediately whisk in the psyllium and let it gel for 5 minutes. Then addd the brown rice flour, almond flour, millet flour, tapioca starch, salt, sugar and hemp seeds (if using)
  • Mix the dough well by hand, or with a kitchen mixer fitted with a dough hook running at medium-low speed, until all the ingredients are completely combined.
  • Dust some brown rice flour onto a clean surface and knead the dough for a couple of minutes and shape it into a lot the size of your loaf pan.
  • Place the dough in a warm location and let it rest at for 2-5 hours. The proofing time depends on the temperature in your house.
  • Preheat the oven to 425°F (218°C). Place the loaf pan inside and bake for 25 minutes. Reduce the heat to 400°F (204°C) and bake for 35 to 40 minutes
  • Cool the sourdough for 20 minutes before removing from the pan and then cool the bread for at least 2 hours before cutting.
  • Slice and freeze half of the loaf and keep the rest covered and on the counter for 3 or 4 days.
Keyword Gluten Free Sandwich Bread