Gluten Free Sourdough Sandwich Bread: Updated

If you bake or eat gluten free, you know it can be very difficult it is to strike the right balance with taste, texture and safety for some of the simpler baked goods others take for granted. Someone reminded me that we also need simplicity where we can find it.

This recipe doesn't contain a commonly used ingredient, psyllium, and is safe for people like me who can't tolerate it. It uses both a cold fermentation and warm proof stage in the same pullman pan the loaf is baked in as a way to support a good rise and desirable texture in place of the structure psyllium provides.

The cold "retard" step gives a lot of scheduling flexibility, because the dough doesn't rise much during this phase, and can be anywhere from 8 - 16 hours.

It's really excellent tasting, can be sliced and frozen after it fully cools to be enjoyed up to a few weeks later.

Now, the recipe!

Happy Bendy Baking!

If you try this recipe, please take a moment to comment and like it!