This delicious gluten free sourdough sandwich loaf is light and airy with a wonderful crust. It's excellent for everything from peanut butter and jelly to grilled cheese. Use our gluten free sourdough starter with this recipe!
Mix together the millet starter, flour and water in a glass bowl. Allow to sit for 2–4 hours until bubbly and active.
Whisk the psyllium fiber, sorghum and brown rice flour in the bowl of your standing mixer. Make sure it’s thoroughly mixed before adding the wet ingredients. Add your presoak starter mixture to the flours.
Next, on low speed with the dough hook in your mixer, add the honey. Slowly pour the warm water into the flour mixture and then the egg replacer mixture. The dough will be sticky, but not wet or dry. Knead on medium speed in your mixer for 5 minutes. Allow to rest 10–15 minutes in the mixer. After rested, add the salt and baking powder. Knead again for a few minutes making sure the mixture is well blended.
Line a 9 x 5 x 2 ½-inch loaf pan with parchment paper. Place the dough in the pan. With warm wet hands, form the dough into a smooth tight loaf and cover with a towel. Place in a warm place to proof until doubled in size 10–12 hours.
Once doubled, preheat your oven to 500°F with a pan on the bottom rack of the oven for water. When the oven is preheated, turn the oven temperature to 450°F, place the loaf in the oven and pour water in the steam pan. Bake for 50 minutes.
Allow to cool for 1–2 hours on a wire rack before cutting.