Easy Gluten Free Sourdough Bread in the Bread Machine
This sourdough gluten free bread is made using the bread machine! Just place the ingredients in the bread pan and let your machine do the work for you!! It's soft, squishy and delicious!
Equipment
- Bread Machine Use the French bread setting or the setting with the longest rise times
Ingredients
- 1/4 cup avocado oil or neutral flavored cooking oil
- 1 1/2 cups warm water *plus additional water to get the right consistency you may need to add more water to get the right consistency to the bread dough once it starts kneading in the machine
- 2 tbsp Psyllium Husk Flakes
- 2 tbsp honey or agave
- 3 large eggs or equaling 3/4 cup of eggs
- 1 cup active sourdough starter ideally fed the same day or day before for best rising results *see notes
- 3 1/2 cups gluten free flour blend with xanthan gum OR 2 1/2 cups of brown rice flour and 1 cup tapioca starch plus 1 tsp xanthan gum this can be freshly milled flour or prepackaged
- 1/2 tsp sea salt
Instructions
- Add the oil, 1 1/2 cups of warm water, psyllium husk flakes, eggs, honey and sourdough starter to the bottom of the bread machine loaf pan. then add the rest of the dry ingredients.
- Place the pan in the bread machine and set on the French Bread Setting, 2 lb loaf. You want the setting with the longest rise times. Basic and the gluten free settings do not have adequate rise times. The longer the better! If your bread machine doesn't have a French bread setting, do some research on your particular machine and see what has the longest rise time. The French bread setting on my machine rises for 40 minutes for the first rise, then 30 minutes for the second rise and 1 hour for the third rise. Then it bakes for 1 hour and 5 minutes. 3 hours 50 minutes total time in the bread machine (that factors in the kneading time too).
- Press start and it will begin kneading your dough.
- As it kneads your dough, scrape down the sides of the bread pan so the dough gets fully stirred in. The bread dough should be the consistency of thick pancake batter, so if your bread dough is too thick, add 1-2 Tablespoons of water at a time while it's kneading until you get the right consistency. Thick pancake batter, but not dry. You may need to check in 5 minutes to make sure the dough is coming together. If it still looks too dry, add a bit more water.
- Once the consistency is thick pancake batter, let the bread machine do it's thing!
- The French bread setting will take about 3 hours and 50 minutes. If your bread machine has a gluten free cycle setting, you can try it. I have found that the French bread setting to work the best. Once complete take it out of the machine using oven mitts. It will be very hot.
- Allow to cool in the pan for 5 minutes.
- Take the loaf out and allow it to cool completely on a cooling rack before slicing it. If you cut it too soon, it will be gummy. As for most GF breads, you need to let it cool completely.Enjoy!!
Notes
*Active Sourdough starter should be fed the day you make the bread or the day before. It should be bubbly and active.
What does it mean to "feed" your starter?
It just means that you have given your starter some new flour to "eat" and ferment to keep the fermentation process alive and active. You want to add equal parts GF flour and filtered water to your starter.When to feed your starter:
I typically feed mine about 1 cup of brown rice flour and 1 cup of filtered water at a time a couple hours before I am going to use it. You could also feed it the night before you will be making this bread. If it hasn't been fed in awhile, like you had it in the fridge for several days, you may need to feed it and then let it sit on the counter for a few hours before it gets some bubbles. Bubbles are a great sign that it's active, alive and healthy!The consistency of a GF sourdough starter should be that of a thick pancake batter. If it's too runny, just add a bit more GF flour. If it's too thick, add a bit of water.