Gluten Free Sourdough White Bread
Gluten-free white sandwich bread with added flavor from the sourdough starter. Slice and serve with butter, or enjoy with a sandwich.
Yield 1 (9x5-inch) loaf
Ingredients
Wet Ingredients
- 1 cup water (room temperature)
- 3 large eggs (room temperature)
- 3/4 cup ricotta cheese (whole, part skim, or non-fat; room temperature)
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon cider vinegar
- 3/4 cup Gluten Free Sourdough Starter (room temperature)
Dry Ingredients
- 2 cups white rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1/2 cup dry milk powder
- 3 1/2 teaspoons xantham gum
- 1 1/2 teaspoons salt
Instructions
- Prepare pans: Grease one 9x5-inch or three 2x5-inch bread pans; set aside.
- In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment.
- In a medium bowl, whisk together all dry ingredients until thoroughly combined.
- With mixer on low speed, gradually add the dry mixture to the wet mixture; mix until well blended. On medium speed, beat about 10 minutes. Pour batter into pan(s). Cover; allow to rise approximately 1 hour.
- Preheat oven to 375°F.
- Bake for 60 minutes for the 9x5-inch loaf; 30 minutes for the 2x5-inch loaves; use a toothpick to test for doneness. When baking is complete, remove pan(s) from oven and wait for 10 minutes before removing bread from pan. Cool on wire rack before slicing.
Notes
Get Bread Machine Method here.
