Ingredients
Scale
- 1 cup gluten-free sourdough starter
- 1½ cups gluten-free all-purpose flour
- ¾ cup warm water
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
Instructions
- In a large bowl, mix gluten-free sourdough starter with warm water and some flour until thick. Cover and let rest for 4-6 hours until bubbly.
- Add remaining flour, salt, vinegar, and olive oil to the starter mixture. Mix until a wet, sticky dough forms.
- Transfer the dough to a floured surface, shape into a loaf, and place in a greased pan or on parchment paper. Cover and let rise for 1-2 hours.
- Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow-sounding when tapped. Cool before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze slices in a resealable bag for up to 3 months.
- Can be enjoyed toasted, for sandwiches, or with favorite spreads.
- Prep Time: 6 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 150 Kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
