Gluten-Free Sourdough Sandwich Bread
This soft, tangy loaf is perfect for everyday sandwiches and cozy toasts. Made with simple ingredients, it delivers a hearty crumb and mild sourdough flavor while staying allergy-friendly.
Ingredients
Flours
- 2 cups gluten-free all-purpose flour
Leavening & Starter
- 1 cup sourdough starter (gluten-free)
- 1 packet instant yeast
Liquids
- 1 cup warm water Use warm (not hot) water to activate the yeast.
- 2 tablespoons olive oil
Seasoning & Sweetener
- 1 teaspoon salt
- 1 tablespoon sugar or honey
Instructions
Preparation
- In a large mixing bowl, combine the gluten-free flour, salt, sugar, and instant yeast.
- Add the sourdough starter, warm water, and olive oil to the dry ingredients.
- Mix until a smooth, slightly sticky dough forms; scrape the sides and shape gently.
- Let the dough rise in a warm spot for about 1–2 hours, until roughly doubled.
Baking
- Preheat the oven to 350°F (175°C), transfer dough to a greased loaf pan, smooth the top, and let rise 30–45 minutes.
- Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
- Cool for 10 minutes in the pan, then finish cooling on a wire rack.
Notes
If the dough seems too dry, add a tablespoon of water at a time until it’s slightly sticky. Allow full cooling before slicing to avoid gummy texture inside. Store wrapped at room temperature for 2 days or slice and freeze for up to 3 months.