Gluten-free sourdough bread
posted February 2026
This is the first sourdough bread I made and it’s very good. It holds together well, so you can make a sandwich, and tastes good too. https://www.natashashome.com/easy-sourdough-starter/#soft-fluffy-gluten-free-sourdough-bread. I made starter using the recipe on the sourdough information page and tended it for two weeks before I tried making bread. I used almond milk and the flour I added was 70 g amaranth flour, 50 g millet flour, and 50 g sorghum flour. Put an empty baking sheet on the rack below the Dutch oven to help keep the bottom of the bread from burning. Depending on your oven, the second half of the baking process (when you lower the temperature to 350F/175C) could be slightly less than the 30 minutes. The recipe suggests a Dutch oven, which I don’t have, but I have an old copper-bottom heavy stainless steel stew kettle with a lid that works quite well. Do follow the recipe exactly, at least until you master the art of sourdough baking. Update: Perhaps it's because I live at an elevation of 5000 feet, but I have found I need to let the dough proof longer before I bake it. Letting it proof overnight at room temperature (or perhaps in winter in the oven with only the light turned on) gives me a much better loaf of bread. I also bake it for about 45 minutes at 450 degrees F instead of the 40 she recommends, and then let it bake an extra 5-10 minutes at the end. You'll have to experiment to see what works for your oven and elevation and flour combinations.
posted February 2026
This is the first sourdough bread I made and it’s very good. It holds together well, so you can make a sandwich, and tastes good too. https://www.natashashome.com/easy-sourdough-starter/#soft-fluffy-gluten-free-sourdough-bread. I made starter using the recipe on the sourdough information page and tended it for two weeks before I tried making bread. I used almond milk and the flour I added was 70 g amaranth flour, 50 g millet flour, and 50 g sorghum flour. Put an empty baking sheet on the rack below the Dutch oven to help keep the bottom of the bread from burning. Depending on your oven, the second half of the baking process (when you lower the temperature to 350F/175C) could be slightly less than the 30 minutes. The recipe suggests a Dutch oven, which I don’t have, but I have an old copper-bottom heavy stainless steel stew kettle with a lid that works quite well. Do follow the recipe exactly, at least until you master the art of sourdough baking. Update: Perhaps it's because I live at an elevation of 5000 feet, but I have found I need to let the dough proof longer before I bake it. Letting it proof overnight at room temperature (or perhaps in winter in the oven with only the light turned on) gives me a much better loaf of bread. I also bake it for about 45 minutes at 450 degrees F instead of the 40 she recommends, and then let it bake an extra 5-10 minutes at the end. You'll have to experiment to see what works for your oven and elevation and flour combinations.