My Best Gluten Free Sour Dough Bread Yet!

​My Best Gluten Free Bread So Far!
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Please remember to allow several hours for rising as this is a sourdough recipe. It will need more time than a yeast bread that uses store bought yeast.

1 Cup GF Sour Dough Starter
 
Mix Together and let set for several minutes:
½ Cup filtered water
2 Tbsp Chia Seeds, ground
 
Mix dry ingredients together well:
3-4 Cups GF Flour (I used about 3 Cups)
2 Tbsp Ground Flax
1 tsp Sea Salt
 
1-2 Tbsp Honey (I prefer 1 Tbsp)
¼ Cup Olive Oil
About 1 Cup filtered water
 
Grease a bread loaf pan and set aside.
 
In a large bowl, place the dry ingredients and mix well. Pour the chia seed/water mixture, sourdough starter, honey and olive oil onto the dry ingredients. Add about ¾ Cup of filtered water. Mix together. If too dry or stiff, add a little more water, ¼ Cup at a time. You want your dough to be gooey and sticky. You will be spreading the dough into the pan, not shaping it like a “normal” bread dough.
 
This recipe will not be kneaded, like traditional bread dough.
 
Once the ingredients are well combined, scrape dough into the prepared bread pan.  The dough should fill about 2/3 of the bread pan. To make a nice rounded top, I take my silicone spatula and dip it into water. Use the damp surface to smooth the top of the loaf. You may need to re-dip several times to smooth the entire loaf. Be careful not to make the spatula too wet. You don’t want water to puddle on top of or at the sides of the loaf. I shape it rounded on the top like a traditional bread loaf. Although a squared loaf would look like squared-sandwich-style loaves from the store! For the squared loaf, simply spread the dough evenly across the top with the damp spatula.
 
Cover and allow to rise for about 4-8 hours. This recipe does not quite double like standard bread recipe does. I waited for our loaf to get about ½ inch above the top of the pan before baking.
 
Bake for about 1 hour and 15 minutes at 350 degrees F. The outside crust does not brown quite like regular bread. We find the crust is nice, like an Italian bread, while the center is soft. It has taken me a few loaves to get the timing right for my oven and our elevation. You may need to cut back some on time, or even add a bit.
 
I found that the “thump” test worked well with this loaf!!! If you thump the top of the loaf and it sounds very solid, it still needs a bit of cooking time. Remove from the oven, butter or oil the top, and allow to cool. Remove from pan and slice!