Gluten Free Bread Loaf Recipe
Indianapolis based Native Bakery's gluten free sourdough
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (1 cup), sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together gluten-free all-purpose flour, psyllium husk powder, baking powder, and salt until well combined.
Combining Ingredients
- 3
Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients. Pour the activated yeast mixture, remaining warm water (1 cup), olive oil, and apple cider vinegar into the well. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough to a lightly floured surface (using gluten-free flour). Knead gently for about 5 minutes until the dough is smooth.
Baking
- 5
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- 6
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 7
Shape and Bake
Once the dough has risen, shape it into a loaf and place it in a greased loaf pan. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
Cooling
- 8
Cool the Bread
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
