This is our Multi-Grain Yeasted Loaf recipe but made with sourdough starter instead of active-dry yeast.
You can bake in a 9″ x 5″ loaf pan, which is the easiest, quickest and cleanest route, but you can also free-form the loaf, shaping it with your hands, and/or letting it rise in a banneton or simply, a cereal bowl.
I always loved me some rye bread—so much so that I’d even make PB&J with it up until I had to go gluten-free. I’m also a big fan of unusual beauty, and this sourdough loaf is just that. Midnight-black bread with confident, “here I am” flavor. Free-form it into a boule or use a loaf pan for sandwich bread.
(The bread in the photo rose 2½ hours in a bowl, and then again in a floured banneton for 1 more
hour before scoring and baking.)
This is a gorgeous combination of sweet carrot and floral saffron that makes a golden-colored bread with subtle, unique flavor. Delicious with butter and honey, or plunged into veggie curry or soups. Free-form it into a boule or use a loaf pan for sandwich bread.
(The bread in the photo rose 3 hours in a bowl before scoring and baking)
I love Indian food, but was always heartsick when my friends could enjoy the gluten-y, buttery, garlic-y naan, and I couldn’t. Not anymore! This is my gluten-free go-to dinner party recipe—for everyone it’s a hit.
Light, springy, delicious buns you can shape for sliders or full-grown burgers. These buns double as delicious dinner rolls—try folding in minced garlic or some herbs to take them to the next level.
This is the stickiest, sweetest, most decadent treat around. Sweet tooth will be happy about this one.
Most gluten-free pizza doughs out there are primarily composed
of bleached, processed starch, and yeast. Whole grain goodness does
the heavy lifting in this recipe. Be sure to use what you’ve learned
to try a sourdough version of this recipe!
You can use gold/blonde, red, or brown teff flour.
Layer cooked injera with parchment paper and freeze for up to 3 months—just thaw and use
as needed.
This recipe calls for psyllium husk to increase pliability, but you can skip it, just know you may
get a little cracking.
This recipe kickstarts the leavening with a little active dry yeast, but you can skip this and just:
• Let the mixture sit on the counter wild-style for 1–3 days until soured from the yeasts in the air
• Use 2–3 tablespoons of a gluten-free sourdough starter you already have going.
Reference the different ways to culture a starter in Module 4’s Lesson 4 for tips.
Best served fresh, but you can store in the fridge for weeks, and freezer for months in an airtight glass container. Just thaw and reheat in a skillet or oven.
This. Is. The. Bread. Of all breads as far as taste, nutrition, and good looks go—sourdough. You need a starter to biologically leaven your bread, so make sure you get a vibrant one going 2–3 days in advance of baking this recipe. You can find leads for a sourdough starter in your QuickLinks,
and Lesson 4 in this module is all about sourcing, creating a starter, and troubleshooting, so make sure you watch that before you begin.
You can bake sourdough in a 9″ x 5″ loaf pan, which is the easiest, quickest and cleanest route, but you can also free-form the loaf, shaping it with your hands, and/or letting it rise in a banneton or simply, a cereal bowl.
This recipe is my go-to for a quick-rise, gluten-free loaf of bread and it uses active dry yeast. If you want a loaf of bread relatively quickly, this is your recipe.
You can bake in a 9″ x 5″ loaf pan, which is the easiest, quickest and cleanest route, but you can also free-form the loaf, shaping it with your hands, and/or letting it rise in a banneton or simply, a cereal bowl.