Full Recipe
Author
Jonathan Brasil | 2024-06-24
Description
A gorgeous loaf of gluten-free sourdough bread is possible — and simple — thanks to our Gluten-Free Bread Flour and gluten-free sourdough starter. The bread's tang is more subtle than a loaf of sourdough made with traditional wheat flour, but that makes it even more versatile for many applications, whether you want to slather it with jam or top a couple of slices with your favorite sandwich fixings. For the most flavor and the best texture, let your dough chill overnight before baking; cool the baked bread in the oven (for a crispy crust); and resist the urge to slice into it for several hours (overnight is best).
