For the ultimate soft sandwich bread with wild yeast, try my Gluten Free Sourdough Sandwich Bread. It's so easy to make and as soft as any wheat bread.
I've been on a sourdough bread making kick lately for a few reasons. Not only do I love the flavor that sourdough starter gives bread, I also love the softness. There is something special about sourdough bread that just can't be compared to a regular loaf of bread. Add to that the fact that sourdough is actually better for our guts and it's a win/win.
Enter this sourdough sandwich bread. I've been working on recreating my soft sandwich loaf into a sourdough version for a while now, and after 5 tries I finally got it! Believe it or not, it's not as easy as just substituting the yeast with sourdough starter. One of the biggest differences is the liquid amount. Sourdough breads will always need more liquid than breads made with commercial yeast. And finding the right amount is basically just a trial and error kinda thing. So with several tweaks, I bring you the best gluten free sourdough sandwich loaf!
here's what you'll need For this sourdough
- Kim's gluten free bread flour blend - please don't try this with any other gf flour blend. It won't turn out the same.
- Milk - for a softer bread (including the crust), milk is what I use in this recipe. If you need it to be dairy free, you can certainly sub with dairy-free milk.
- Butter - butter can also be substituted with dairy-free butter. I prefer butter to oil in this recipe, as it makes the bread more flavorful.
- Sourdough starter - instant yeast is replaced with an active sourdough starter. For more details on how to make a gluten free sourdough starter, check out this post.
how to make sourdough sandwich bread
- Feed your sourdough starter. This is the absolute first step in getting ready to bake any sourdough bread. You need an active and bubbly starter. Please see my gluten free sourdough starter post if you don't have a starter yet.
- Make dough. Add all ingredients to the bowl of a stand mixer and knead on medium for 5 minutes.
- Ferment dough. Cover the bowl and place it in a warm, draft-free area to rise until doubled in size. The time it takes will vary, depending on the time of year, ambient temperature, etc. The colder the climate, the longer it will take. I've had sourdough take as long as overnight to proof, so please be patient for this step. Refrigerate dough for at least 6 hours for best kneading results.
- Remove dough from fridge and knead briefly on well-floured surface.
- Shape dough into a loaf and place it in parchment-lined (or well greased) 8.5 by 4 inch loaf pan (affiliate link). Cover loosely with a piece of plastic wrap. Proof until the dough rises just over the top of the loaf pan.
- Score the top of the loaf with a bread lame (affiliate link) or sharp serrated knife.
- Brush melted butter all over the top. For more oven spring, top with an inverted loaf pan of the same size and bake at 450 F for 15 minutes; remove inverted loaf pan and reduce temperature to 375 F. Bake for an additional 45-60 minutes, or until loaf feels light and the internal temperature registers 210 F or greater.
- Immediately remove loaf from pan onto a wire rack and brush the remaining butter on all sides. Let cool completely before slicing.
rather watch?
sourdough sandwich bread fAQs
Yes! Simply substitute with dairy-free milk and butter, as well as dairy-free protein powder in the flour blend.
Wild yeast ferments much slower than commercial yeast, so it will always take longer for sourdough to proof than if you were to make the same loaf of bread with commercial yeast.
Yes! This bread would be wonderful with nuts, seeds, and/or dried fruit. I would suggest soaking the seeds in hot water for an hour prior to adding them to the dough, and add them after bulk fermentation (first rise).
more gluten free sourdough bread recipes
- Best Ever Gluten Free Sourdough Bread
- Gluten Free Sourdough Soft Pretzel Recipe
- Gluten Free Sourdough Cinnamon Rolls with Brown Butter
why this recipe is in grams only
When it comes to gluten free sourdough baking, or any baking for that matter, it is really essential to have the proper measurements for each ingredient. The only way to assure this is by weight and not volume. One person's cup measurement could be a little different than another person's. By weighing ingredients, every person will always get the same exact ingredient amounts, which makes for better baking overall and easier troubleshooting if something goes wrong.
This Gluten Free Sourdough Sandwich Bread recipe is so amazing, I can't wait for you to try it and let me know what you think! I hope you'll be as amazed as I am at how insanely great this bread is.
Gluten Free Sourdough Sandwich Bread
Equipment
Ingredients
- 650 grams whole milk (dairy-free milk may be substituted)
- 56 grams butter, melted (dairy-free butter may be substituted)
- 10 grams whole psyllium husks (or 1 tablespoon psyllium husk powder)
- 29 grams granulated sugar
- 100 grams gluten free sourdough starter active and bubbly (see Notes)
- 400 grams Kim's gluten free bread flour blend
- 12 grams kosher salt
- 8 grams baking powder
Instructions
- Weigh out all ingredients into the bowl of a stand mixer (or large mixing bowl) in the order in which they are listed. Using either the dough hook or beater blade, mix and knead the bread on medium for 5 minutes. Scrape into the center of the bowl, cover, and let proof until doubled in size. This may take up to 6-8 hours or overnight. Patience is key.
- For hand kneading and shaping, you will need to refrigerate the dough for at least 5-6 hours, preferably overnight. This will ensure the dough won't be too sticky to work with. If you would like to skip this step, please see the Notes below.
- Grease an 8.5 by 4-inch Pullman loaf pan and line it with parchment paper; set aside.
- Remove dough from the refrigerator and knead on a well-floured surface until smooth. This will knock out any air bubbles so the finished bread will have a tighter crumb, better for making sandwiches.
- Shape into a rectangular or oval loaf shape and carefully place the dough into the prepared pan. Cover with plastic wrap and allow to proof until it reaches at least the top of the loaf pan. This could take anywhere from 3-6 hours, depending on the ambient temperature. Don't rush this step.
- Preheat the oven to 450°F and move the rack to the lowest setting.
- Remove the plastic wrap and use a bread lame (or sharp serrated knife) to score the top of the bread. Brush very gently with melted butter.
- Cover with another pan of equal size and bake for 15 minutes; remove inverted loaf pan, reduce temperature to 375°F, and continue to bake for an additional 45-60 minutes, or until the loaf feels relatively light for its size and a thermometer inserted into the center registers at least 210°F. If the top of the loaf is browning too quickly, cover it loosely with foil.
- Immediately tip the bread out of the loaf pan onto a wire rack. Brush all side with any leftover melted butter and let bread cool completely before slicing. Slicing too early will mean gummy slices. For storing recommendations, please see the Notes section below.
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