A fragrant and flavorful gluten-free sourdough bread infused with fresh rosemary, perfect for serving with soups, salads, or as a side to your favorite dishes.
prep time: 20 minutes & cook time: 1 hour / servings: 12 slices
Nutritional Information (per serving - 1 slice): 150 Calories, 5g Fats, 20g Net Carbs, 2g Fiber, 3g Protein.
ingredients
1 cup gluten-free sourdough starter
2 cups gluten-free all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon chopped fresh rosemary
1/4 cup olive oil
1/2 cup warm water
instructions
In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, sugar, salt, chopped fresh rosemary, olive oil, and warm water.
Mix until a smooth dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time, until it comes together.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 8-12 hours, or overnight, until doubled in size and bubbly.
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan and set aside.
Transfer the risen dough to the prepared loaf pan and smooth the top with a spatula.
Cover the loaf pan with a clean kitchen towel and let the dough rise for another 30-60 minutes, or until it has risen slightly above the rim of the pan.
Bake the bread in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the gluten-free sourdough rosemary bread with your favorite spreads or enjoy it as is!