Name: Gluten-Free Sourdough Sandwich Bread
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Gluten-free sourdough starter discard - ½ cup; Gluten-free all-purpose baking flour - 1 cup; Fine sea salt - ½ teaspoon; Non-chlorinated water, or more if needed - 10 tablespoons; Vegetable oil - 1 teaspoon; Water - 1 teaspoon; Sesame seeds - 2 teaspoons

Ingredients for - Gluten-Free Sourdough Sandwich Bread

1. Gluten-free sourdough starter discard ½ cup

2. Gluten-free all-purpose baking flour 1 cup

3. Fine sea salt ½ teaspoon

4. Non-chlorinated water, or more if needed 10 tablespoons

5. Vegetable oil 1 teaspoon

6. Water 1 teaspoon

7. Sesame seeds 2 teaspoons

How to cook deliciously - Gluten-Free Sourdough Sandwich Bread

1 . Stage

Line an 8x4x2 1/2-inch loaf pan with parchment paper.

2 . Stage

Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.

3 . Stage

Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.

4 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

5 . Stage

Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.

6 . Stage

Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.