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 4-8 hours or overnight in the fridge until doubled in size and bubbly.
Preheat the oven to 375°F. Now is a good time to take out the dough from the fridge.
Cover the loaf pan with a clean kitchen towel and let the dough rise for another 30-60 minutes or until it has doubled in size.
Transfer the risen dough to a lightly oiled baking sheet and dust with a little bit of GF flour. Score the dough with a bread lame or sharp knife.
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, 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!
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This is new to me but so exciting!!Where do you get GF sourdough bread starter? Thank you!