Gluten-Free Classic Sourdough Sandwich
Elevate your gluten-free bread game with this Gluten-Free Classic Sourdough Sandwich recipe—a labor of love that results in a soft, airy loaf with a hint of tangy sourdough flavor. Made with a gluten-free sourdough starter and fortified with xanthan gum for structure, this bread provides the perfect balance of chewiness and lightness. The addition of honey and olive oil lends a subtle sweetness and moist texture, while a glossy egg wash creates a bakery-style finish. Whether you're making avocado toast, grilled cheese, or your favorite deli sandwich, this loaf is versatile, satisfying, and perfect for anyone following a gluten-free lifestyle. With simple ingredients and a bit of patience during the rise, you'll have a homemade sourdough that’s worth every bite.
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Recipe Information
Ingredients
- 100 g Gluten-free sourdough starter
- 400 g Gluten-free all-purpose flour
- 350 ml Warm water
- 1 tsp Xanthan gum
- 1.5 tsp Salt
- 2 tbsp Olive oil
- 1 tbsp Honey
- 1 piece Large egg, beaten
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter with 250 ml of warm water. Stir gently to combine.
Gradually add the gluten-free all-purpose flour and xanthan gum into the starter mixture, stirring continuously with a wooden spoon or spatula until well combined.
Add the remaining 100 ml of warm water to the flour mixture in increments, stirring to form a sticky dough. The dough should be somewhat thick and pliable.
Mix in the salt, olive oil, and honey, ensuring they are thoroughly incorporated into the dough.
Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for approximately 6 hours, or until the dough has doubled in size.
Once the dough has risen, prepare a loaf tin by greasing it lightly with oil.
Gently transfer the dough into the prepared loaf tin, smoothing the top with a spatula.
Cover the loaf tin with a damp cloth and let it rise again for 1-2 hours until it swells to about 1 inch above the rim of the tin.
Preheat your oven to 220°C (430°F).
Brush the top of the dough gently with the beaten egg for a glossy finish.
Place the loaf tin in the oven and bake for about 30-35 minutes, or until the top is golden brown and a hollow sound is heard when the bottom of the loaf is tapped.
Allow the bread to cool in the tin for about 10 minutes, then remove it and let it cool completely on a wire rack before slicing.
Slice the bread and use it for your favorite sandwiches.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 18.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 90 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
