A gluten-free sourdough sandwich loaf baked in a tin — soft crumb, perfect for slicing.
Ingredients
- 280g brown rice flour
- 80g sorghum flour
- 40g tapioca flour
- 25g psyllium husk
- 10g fine sea salt
- 10g caster sugar
- 370g water (warm)
- 150g active GF sourdough starter
- 30g melted butter or olive oil
Method
- Whisk dry. Combine flours, psyllium husk, salt and sugar in a large bowl.
- Combine wet. Mix water, starter and melted butter.
- Mix. Combine wet and dry, beat with a spatula 3 minutes until smooth. Cover and rest 6-8 hours at room temperature.
- Transfer to tin. Grease a 900g loaf tin. Wet your hands. Shape the dough into a rough log and press into the tin, smoothing the top with wet fingers.
- Second rise. Cover and rise 1-2 hours until the dough reaches the top of the tin.
- Bake. Preheat oven to 220°C. Score the top with a sharp knife. Bake 40-45 minutes until deep golden and internal temp reaches 96°C. Cover with foil after 30 minutes if browning too fast.
- Cool. Remove from tin immediately. Cool completely on a wire rack before slicing (very important — slicing hot GF bread gives gummy crumb).
Baker's tip: The tin does all the shaping work — this is one of the easiest GF sourdough recipes. Let it cool COMPLETELY before slicing. Slices freeze brilliantly.
Frequently asked questions
What size loaf tin?
A 900g / 2lb loaf tin is standard. If yours is 450g, halve the recipe.
Why is the crumb gummy?
Sliced too soon (crumb needs to set as it cools) or under-baked (must reach 96°C internal). Always use a probe thermometer.
