Ingredients
- Starter
- 200g (1.5 cups 1 tsp) I’m Free Perfect Gluten Free Flour
- 50g (6 tbsp) Expandex
- 9g (1 tbsp) I’m Free Perfect Gluten Replacement
- 150g (½ cup 1 tbsp) Water
- 15g (1 tbsp) Sugar
- 0.2g Florapan
- Dough
- 420g (3 ⅓ cup) I’m Free Perfect Gluten Free Flour
- 60g (½ cup) Expandex
- 3g (1 tsp) I’m Free Perfect Gluten Replacement
- 4g (1 tsp) Yeast
- 200g (7 fl oz) Starter
- 10g (2 tsp) Salt
- 2.6g (1 tsp) Lactic Acid
- 15g (1 tbsp) Polydextrose Powder
- 57g (½ stick) Butter, Melted
- 200g (7 fl oz) Water
- 150g (5.5 fl oz) Milk, Whole
Equipment
- Kraut Source Lid
- Stand Mixer with Paddle Attachment
- Perfect Gluten Free Baking Pan
- Non Stick Spray
Timing
Active Time: 30 Minutes
Total Time: 48 Hours
Yield
1 Loaf
-
Create Starter
Sift together the I’m free Perfect Gluten Free Flour, Expandex, I’m Free Perfect Gluten Replacement, sugar, and Florapan.
Whisk the dry mixture while adding the water, mix well for 1 minute.
Pour the mixture into a 32oz sterilized mason jar and cover with a Kraut Source Lid.
Allow the mixture to ferment for 24-48 hours before use.
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Stand Mixer
Preheat oven to 400°F.
In the bowl of a stand mixer equipped with a paddle attachment pour the whole milk, water, polydextrose powder, starter and yeast.
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Dry Mix
Sift together the I’m Free Perfect Gluten Free Flour, Expandex, I’m Free Gluten Replacement, lactic acid, and salt.
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Combine
Begin mixing the wet mixture on low and add in ½ of the dry mixture and mix for 1 minute.
Add the butter and the remaining dry mixture. Mix on low speed until incorporated, then increase the speed to medium and mix for 3 minutes.
The mixture should resemble a thick batter but not as thick as cookie dough.
Place the mixture into the Perfect Gluten Free baking pan that has been coated with non-stick spray.
Dust the top with some extra I’m free Perfect Gluten Free Flour and cover the pan with plastic wrap.
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Proof, Bake, Cool, and Serve
Proof the dough at room temperature for 2 hours or until it has doubled in size.
Bake the loaf at 400°F for 10 minutes, then lower the temp to 350°F and bake for 50 minutes or until it reaches an internal temperature of 209°F.
Remove the loaf from the pan and allow it to cool for 1 hour before serving.
Based on 1 Review(s)
7 Comments.
Hi, Looks promising, can I get nutritional information for this recipe?
Hi Carolyn, thanks for your interest. Unfortunately we don’t have full recipe nutritional data.
[…] the coming weeks we will have more research and recipes available! In the mean time check out our Spectacular Gluten Free Sourdough recipe! This gluten free sourdough knocks it out of the park with a beautiful crust and soft, […]
Hi, I would like to make the sourdough bread, but I need to make it vegan. Can I substitute oat milk for the dairy milk, and vegan margarine for the butter?
Thanks,
Wendy
Yes, these substitutions should not cause any issues in the recipe. Let us know how it turns out!
Hi! I’m really interested in trying the I’m Free Perfect Gluten Replacement. Could you tell me what the cellulose is derived from?
The cellulose from this product is plant fiber