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Gluten-Free Sourdough Bread

Mix and let stand in a warm place for 12-24 hours:

1 c. each ground millet & sorghum (or other flours)
2 c. warm water
4-6 capsules of S. Boulardi
Add the following:
1/3 cup butter or oil
1 T maple syrup or coconut sugar
2 eggs

Dry Ingredients:

3/8 c. (1/4 c. + 2 T) tapioca flour
3/8 c. (1/4 c. + 2T) arrowroot starch
¼ c. almond flour
1 t. salt
2 t. xanthan gum (or ¼ c. ground flax seed)

Mix wet ingredients with starter. Mix in the dry ingredients. Let dough rise for 1.5 hours or so in a warm place, or 24 hours or so in the refrigerator. Transfer into a well-oiled bread pan. Bake at 350 degrees for 1 hour. Let cool on a wire rack for 1 hour prior to serving. This is delicious toasted and also works well as sandwich bread!