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Gluten-Free Sourdough Bread

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“From the Red Star Yeast people. I have not made this, but am posting because of the interest in gluten-free recipes. You can use any type of ricotta - full-fat to non-fat. Instructions for both mixer and bread machine are included.”
READY IN:
3hrs 20mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the wet ingredients (all at room temperature) in a large bowl.
  2. Combine the dry ingredients very thoroughly. Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag.
  3. For bread machine: Pour the wet ingredients into the baking pan.
  4. Add dry ingredients on top.
  5. Set machine to a basic cycle and start the machine. Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated.
  6. When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing.
  7. For mixer: The wet ingredients can be mixed in the mixing bowl.
  8. With the mixer on a low speed, gradually add the dry ingredients until completely combined. Beat about 10 minutes.
  9. Pour batter into a greased 9x5 loaf pan and allow to rise in a warm place for about an hour.
  10. Bake at 375 deg F for 60 minutes, testing for doneness with a toothpick.
  11. Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing.:

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