I started a sourdough starter about 2 weeks ago with the idea of making english muffins. Of course I ended up making a bread loaf instead. And with no self control my kids and I devoured 1/2 the loaf in one sitting with a lot of butter and honey.
- 1-1/4 cup gluten free sourdough starter
- 1 cup water
- 1 Tablespoon sugar
- 1-1/2 teaspoon salt
- 2-1/2 cups gluten free flour
- 1 tsp instant yeast
Combine all of the ingredients, kneading to form a smooth dough in a Stand Mixer with a dough hook. It will look more like pancake batter.
Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, 2 hrs.
Preheat the oven to 425°F.
Spray the loaf with lukewarm water.
Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
Bake the bread for 30-40 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.