Gluten-Free Sourdough Bread with Starter
recipe

This recipe offers a chance to make delicious gluten-free sourdough bread using a starter, which gives the bread a unique flavor and texture.
Preparation Time: 24 hours (starter fermentation and baking)
Serving Size: 1 loaf
Ingredients:
- 200 g gluten-free flour blend
- 100 g gluten-free sourdough starter
- 300 ml water
- 1 tsp salt
- 1 tbsp honey or sugar (optional)
- 1 tbsp olive oil (optional)
Instructions:
1. Prepare the sourdough starter the day before by mixing 100 g gluten-free flour blend and 100 ml water. Let the mixture ferment at room temperature for 12-24 hours.
2. Once the starter is ready, combine gluten-free flour blend, salt, honey (or sugar), and olive oil in a large bowl.
3. Add the prepared sourdough starter and water to the mixture. Stir until all ingredients are well combined and the dough is smooth.
4. Cover the bowl with a cloth and let the dough rise in a warm place for about 2-3 hours.
5. Preheat the oven to 220 °C (428 °F) and line a baking sheet with parchment paper.
6. Carefully pour the dough onto the baking sheet and shape it as desired.
7. Allow the bread to rise for another 30 minutes before baking.
8. Bake the bread in the oven for about 30-40 minutes, until it is beautifully golden brown and sounds hollow when tapped on the bottom.
9. Let the bread cool before slicing.
Nutritional Information (per 100 g):
- Energy: 230 kcal
- Protein: 4 g
- Carbohydrates: 50 g
- Fat: 2 g
- Fiber: 3 g
- Salt: 0.5 g

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