Description
A delightful gluten-free sourdough sandwich bread that’s soft and perfect for sandwiches.
Ingredients
Scale
- ½ cup gluten-free sourdough starter discard
- 1 cup gluten-free all-purpose baking flour
- ½ teaspoon fine sea salt
- 10 tablespoons non-chlorinated water (or more if needed)
- 1 teaspoon vegetable oil (for brushing)
- Sesame seeds (for topping)
Instructions
- Line an 8x4x2 ½-inch loaf pan with parchment paper.
- Combine the sourdough starter discard, flour, and salt in a stand mixer on low speed.
- Add the water one tablespoon at a time until the dough comes together.
- Pour the dough into the lined loaf pan and cover with plastic wrap.
- Let the dough rise in a cold oven overnight or for up to 12 hours.
- Brush the risen dough with the vegetable oil and water mixture and sprinkle sesame seeds on top.
- Preheat the oven to 425°F (220°C) and bake for 20 minutes.
- Lower the temperature to 375°F (190°C) and continue baking until the bread reaches 190°F (87°C), about another 20 minutes.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
- Wait until completely cool before slicing.
Notes
Storage in an airtight container or resealable bag at room temperature for up to three days. Slice and freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: gluten-free bread, sourdough, sandwich bread, baking, homemade bread