Gluten Free Sourdough Sandwich Bread |Sourdough Discard Recipes

4.77 from 13 votes

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Prep Time: 10

Cook Time: 50

Rising Time: 45

Total Time: 1 45

Yield: slices

Soft, fluffy, and moist gluten free sourdough sandwich bread with a crisp, golden-brown crust. Made with gluten-free all-purpose flour for simplicity and affordability. This recipe combines sourdough discard and yeast instead of an active starter, making it quick, easy, and perfect for gluten free sourdough beginners.

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Author: Madison @ Wonders of Cooking

Equipment

a nonstick 9x5 loaf pan
or a 9x4 small Pullman loaf pan Using a smaller pan helps gluten-free bread rise taller, producing larger, classic slices perfect for sandwiches.
serrated bread knife
kitchen scale

Ingredients

Dry Ingredients:

435 g (about 3 cups) high quality gluten-free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
1 packet (7g) instant rapid rise yeast I use Fleischmann's
1 teaspoon (2g) baking powder
1 ¾ teaspoon (10g) salt

Wet Ingredients:

½ cup (128g) gluten-free sourdough discard I used a brown rice/sorghum starter
1 ¼ cup (276g) water or milk warmed between 110-115 F You can use a combination. I used ¼ cup warm milk and 1 cup water
2 large eggs
¼ cup (74g) honey
¼ cup (48g) neutral oil I used vegetable oil
1 teaspoon apple cider vinegar
½ tablespoon ground flaxseed + 1 tablespoon hot water or substitute ½ tablespoon xanthan gum or ½ tablespoon cornstarch added to the dry ingredients - no water
1 tablespoon melted butter optional

Instructions

Prepare a 9×5-inch loaf pan by greasing the bottom and halfway up the sides with butter or cooking spray. Set aside.
In a small bowl, combine the ground flaxseed and hot water, stir, and set aside to thicken.
½ tablespoon ground flaxseed + 1 tablespoon hot water
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), combine the dry ingredients.
435 g (about 3 cups) high quality gluten-free all purpose flour containing xanthan gum, 1 packet (7g) instant rapid rise yeast, 1 teaspoon (2g) baking powder, 1 ¾ teaspoon (10g) salt
Add the wet ingredients.
½ cup (128g) gluten-free sourdough discard, 2 large eggs, ¼ cup (74g) honey, ¼ cup (48g) neutral oil, 1 teaspoon apple cider vinegar, 1 ¼ cup (276g) water or milk warmed between 110-115 F
Mix on low speed until just combined, then increase to medium and mix for 5 minutes, scraping down the bowl as needed. This incorporates air into the batter and helps create a soft crumb. The batter should be slightly thicker than cake batter.
Pour the batter into the prepared loaf pan and use a silicone spatula to smooth the top. Cover the pan with plastic wrap.
Lightly spray the underside of the plastic wrap with cooking spray to prevent sticking.
Place the loaf in a warm spot (ideally 68–74°F) and let it rise for 40 to 45 minutes.
This bread rises quickly, so do not let it rise longer than 45 minutes or double in size, as it will over-proof. Signs of over-proofing include bubbles on the surface, a jiggly or wobbly batter when the pan is moved, and excessive rise.
For best results, this bread should only rise to about 1½ times its original size.
About 25 minutes before baking, preheat the oven to 350°F and place a rack in the center.
Remove the plastic wrap and bake the bread for 45 to 55 minutes, until golden brown, slightly firm to the touch, and an internal temperature of 205°F is reached.
If the bread is already browning halfway through baking, loosely tent a piece of foil over the top to prevent over-browning.
You may also place a tray under the loaf pan to catch any potential spills.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire cooling rack. The crust will soften as it cools.
Optional: Brush melted butter on the top of the loaf for a shiny crust.
1 tablespoon melted butter
Let the bread cool completely, about 3 hours, before slicing with a bread knife. Slice to your preferred thickness—I like relatively thick slices, about 1 inch each, which yields 16 slices per loaf.
Enjoy!

Notes

Keep in mind that warmer or more humid conditions (including spring and summer) will speed up proofing. If over-proofing is an issue, reduce the rise time to about 30 minutes or slightly decrease the yeast.

Storage Instructions:

Wrap the bread tightly in plastic wrap, then store it in an airtight container at room temperature.

I recommend slicing the bread and freezing any you don't plan to eat.

To prevent the slices from sticking together, avoid stacking them. Frozen and thawed bread will be slightly drier and more crumbly, so I find it's best toasted in a pan with butter, like for a grilled cheese or French toast.

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