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Gluten Free Sourdough



In a world where everything is uncertain and change is inevitable one thing remains constant. I have to eat! As people rushed to the grocery store buying everything in site, my family stayed away. Why? We weren’t feeling the necessity of buying toilet paper and stocking up on supplies because we already typically buy a lot of goods in bulk. Our deep freezer is full of frozen good from last Summer (while starting to deplete as Spring begins to roll in) and an early March Costco trip. A local farm we buy our eggs and vegetables from was (and continues to be) open. We have been subscribers to ButcherBox for years—something we’ve known to be amazing and are happy to see others jump on that bandwagon now! So for me, my beautiful sanctuary of cooking and baking hasn’t changed much in the past weeks with my bulk flours and freezer just yearning to be enjoyed. What has changed is my time. 

A brown loaf of bread with a crack down the center. The loaf is sitting on a brown cutting board.
Gluten Free Sourdough Loaf 
While I’m lucky in that I’m still working full time from home unlike so many others, home work looks a lot different with freedom to run down the stairs from my makeshift office to take something out of the oven quickly or whip up a batch of brownies over my lunch break. This beautiful flexibility that has been added to my regular baking and cooking routine has been life giving in a way to try some new recipes that I’d normally only be able to do over the weekend or when I take vacation time. 
While I’ve been experimenting and pouring over my cookbooks and endless Pinterest pins for those prized recipes that have never seen the light of day in my kitchen, I was reminded of sourdough bread by the multitudes of Facebook dwellers that are sharing their success with pictures of beautiful loafs. I’ve always yearned to make sourdough. It’s always been a recipe bucket list food experiment for me. But I have one problem…we cook gluten free. How do you bake sourdough bread gluten free? Thankfully I remembered in  my most prized gluten free bread cookbook that there is a whole chapter on gluten free sourdough that typically goes ignored. So…I did it! For 5 days I nursed this thing…gathering yeast from the air. In many ways this practice has encouraged patience in a time when I do not want to be patient. My cookbook recommended putting a heating pad under my glass jar of liquid sourdough started so this thing sat on one of our side tables for 5 days wrapped in kitchen towels with a heating pad underneath while the mixture that was fed daily at 1pm turned sour. At the end of the 5 day period, I turned the liquid started into a dough starter that now sits in my refrigerator and contributes to making delectable goodness! 

 Experiment 1 went as follows: Gluten Free Sourdough Bread 
Gluten Free Sourdough Loaf of Bread
Experiment 2: Soft Gluten Free Sourdough Pretzels
Two Sourdough Pretzels. The one on the left has cinnamon sugar on top and the one on the right has salt.


Want to make amazing gluten free sourdough goodness? 

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