Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Sour Dough Bread.
Bread Ideas
If you like this bread recipe then you might like to try one of my other ideas:
- Go traditional with my Gluten and Dairy Free Crusty Cob
- Go festive with my Gluten and Dairy Free Christmas Chelsea Buns
- Get in a twist with my Gluten and Dairy Free Challah Bread
- Go sweet with my Gluten and Dairy Free Cinnamon, Lemon & Raisin Sour Dough
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
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Sour Dough Bread (Gluten & Dairy Free)
Description
Want to have a go at making your own sour dough starter? Use it in my recipe for Gluten and Dairy Free Sour Dough Bread.
Ingredients
For the sour dough starter
For the sour dough loaf:
Instructions
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At least three days in advance of making your bread add the flour and water to an airtight tub. Mix well and seal with the lid, leave at room temperature for at least 3 days.
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Make the loaf by adding the bread flour, water, salt and sour dough starter to a large bowl. Beat with an electric dough hook or paddle for 5 minutes.
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Leave to rest for 5 minutes. Shape into a round cob, slash the top and dust with a little gluten free flour. Leave to rest for 30 minutes.
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Preheat the oven to 220 oC. Bake for 40 minutes. Allow to cool before slicing.
I’ve tried twice now to make the sour dough bread and it’s just a sticky mess. I left the starter for 4 days and it had risen to over twice the ordinary size. Do you add all this starter to the rest of the ingredients when making up or only some of it please?
Hi Diana, sorry you are having trouble with the sourdough recipe. Usually I add all of my starter to the recipe. It is a sticky dough – there is a number of good youtube videos that shows you how to knead sticky dough that may help. Bread making is tricky and I’m struggling to give advice without being able to see the dough.