Gluten Free Sourdough Bread

Now that you have the starter....it's time to bake

1. 3/4 cup sourdough starter
http://meatandveggiegirl.blogspot.com/2009/06/gluten-free-corn-free-soy-free.html


2. 3 eggs (can substitute egg replacer or chia)



3. 3/4 cup H20 (room temp)



4. 1/4 cup sugar



5. 1/4 cup canola oil



6. 1 t lemon juice

• Mix the above.
  
• In a separate bowl blend together
  

1. 3 cup gluten free flour mix
2. http://meatandveggiegirl.blogspot.com/2009/06/gluten-free-flour-mix-things-i-think.html)



3. 1/2 cup Vance's Dari-Free (or any dry milk powder, Vance's is potato based or ground nuts)



4. 1 1/2 t. salt



5. 2 t. xanthan gum
   

• Gradually add the mixed dry ingredients to the wet. I take about 4-6 minutes in my stand mixer.



• Place in a greased loaf pan. Regular size



• Cover and place in a warm place. Usually I place the oven on warm while I am mixing the bread and then turn it off. If I am using the oven the bread will rise nicely in the cabinet above the stove.



• Let the bread rise for 6-12 hours.



• My starter takes about 6 hours for a small loaf, up to overnight for larger loaves.



• I have also increased the flour and starter and split the dough into two smaller loaf pans.

Bake at 400 degrees for 20 minutes. Reduce heat to 350 and bake for 10-20 minutes.

• Internal temperature should be between 195-210 degrees.




• You may need to cover bread if you prefer your crust lighter