Grain-Free Sourdough Sandwich Bread
This sourdough sandwich bread is grain-free, gluten-free, and dairy-free. It has a lovely texture when toasted and tastes delicious too! The outside is just a bit crusty with a soft crumb. This is the perfect loaf for those that have been missing bread on a grain-free or gluten-free diet!
Servings: 1 loaf
Equipment
- 1 8 inch loaf pan
- 1 9 inch loaf pan
- 1 Dough Whisk
- 1 Kitchen Scale
Ingredients
- 435 g warm water
- 30 g honey
- 30 g psyllium husks
- 270 g almond flour
- 195 g tapioca flour
- 9 g salt
- 113 g grain-free sourdough starter
- 15 g avocado oil
Instructions
- Add the honey and psyllium to the warm water and stir well to combine. Set aside for 5 minutes.435 g warm water, 30 g honey, 30 g psyllium husks
- Weigh the dry ingredients. To a medium bowl, add the almond flour, tapioca flour, and salt. Whisk to combine with a fork.270 g almond flour, 195 g tapioca flour, 9 g salt
- To a large bowl, add the sourdough starter, avocado oil, and psyllium mixture. Whisk well to combine using a dough whisk.113 g grain-free sourdough starter, 15 g avocado oil
- Add the dry ingredients and combine with a dough whisk until the dough looks shaggy, then finish combining with your hands until no dry flour remains in the bowl. Alternatively, you can use a stand mixer with a paddle attachment.
- Once the dough is fully combined, sprinkle a little tapioca or white rice flour on your counter and shape the dough into a loaf. Then transfer the dough to a parchment lined 8 inch loaf pan.
- Cover and place in a warm environment to proof. This will take 4 hours at 79℉. If it is cooler it will take longer. This can be anywhere from 5-7 hours typically. It will rise just to the top of the pan. It will not double.
- One hour before you are ready to bake, preheat your oven to 500 degrees F.
- Once ready to bake, cover the dough with a 9 inch bread pan and place in the oven. Bake as follows:450℉ - 40 minutes (covered). 400℉ - 30 minutes (uncovered). 350℉ - 20 minutes. Oven off - 20 minutes
- Remove the bread from the loaf pan using the parchment paper to lift it out. Let it cool on a wire rack for at least 4 hours before storing it in a bread bag.
