Quick Yeasted Sourdough Sandwich Loaf Recipe

Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy.

Need to create a sourdough starter? This is the method I use most: https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html

Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have. 

Yeasted Sourdough Sandwich Loaf Recipe

Dairy-free, contains eggs

Mix time:20 minutes

Rest time: 20 minutes

Rise time: 1 hour - 1 hour 20 min

Bake time: 55-60 minutes

Total time: 2 hours 40 minutes +

Mix together the dry ingredients in the bowl of a stand mixer or in a large bowl by hand:

350g gluten-free flour* consisting of:

120 g sorghum flour

115g tapioca starch

115g potato starch

30g whole psyllium husk

30g sugar

8.5g salt (about 1 1/4 - 1 1/2 tsp)

3.5g active dry yeast (about 1 generous tsp)

After mixing the dry ingredients thoroughly, mix in the wet ingredients:

100g egg whites (usually three eggs worth)

200g sourdough starter or discard (brown rice starter is great in this recipe!)

325g warm water**

12g apple cider vinegar

Once the dough has come together and is fully mixed, let it sit for 20 minutes so the psyllium has a chance to hydrate fully.  Grease or spray a 8x4x4 pullman pan. (9x4x4 will also work but the slices will not be as tall.)

After 20 minutes, the mixture will firm up from a batter consistency to a wet dough.  Re-mix the dough with the paddle attachment of the stand mixer or by hand.  Turn out the dough into the greased 8x4x4 pullman pan. Smooth down the top and make it as level as possible.  With a small piece of dough, mark the point on the pan that would be a 50% rise.

In 30 minutes, preheat your oven to 450°f/230c.  

Let the dough rise until it is 50% larger, about 1 hour to 1 hour 20 minutes.  (The rise time can vary greatly depending on your dough temp and how warm your kitchen is.)  Place the lid of the pullman pan just resting on the top of the pan. Or, cover your loaf pan with tin foil.  

Bake covered for 15 minutes at 450°f/230°c.  Uncover the loaf and let bake another 40 minutes.  Check the bread at this point and if the top is set, take it out of the pan.  Tap it on the bottom with your knuckles to check for doneness.  If it sounds hollow it's done.  If it does not sound hollow, or if the bottom is still pale and not browned, bake it for another 5 minutes right on the rack.  If any part of the bread is looking too browned then reduce the oven temp.  Bake until the crust is set and it sounds hollow when tapped on the bottom. Cool completely on a rack before slicing.

Enjoy your gluten-free bread!

* Substitutions: Sorghum can usually be replaced by teff flour.  Millet is also very similar but you might want to reduce the hydration by 20-30g to compensate.

Either starch could be subbed out for corn starch.

I have not tested these substitutions in this exact recipe.

The original boule recipe is egg-free: https://glutenfreegourmand.blogspot.com/2023/03/gluten-free-sourdough-discard-bread.html

**A note about hydration. The amount of liquid your recipe needs can be affected by your climate, daily weather, the grind of your flour, and a number of other factors. This amount of water worked for me in my local climate in the Pacific Northwest which averages 30% humidity.  Most of my recipes do fine in higher elevation and drier climates.  However, those who have tried my recipes in more humid areas find that they come out too wet, and they have better results reducing the amount of water by anywhere from 25-70g.