Gluten-Free White Sourdough Bread

I've really found cooking with my gluten-free sourdough starter to be wonderfully easy, and this bread recipe is no exception.  The starter itself, has proved to be amazingly forgiving (I've forgotten to feed it some days - no problems; I've popped it in the refrigerator for a week and ignored it - no problem; I've fed it extra flour and water some days to get more starter - no problem). Nice, right!?  While the breads do take extra time to rise, the resulting bread is airy and sturdy enough for thick or thin slicing.  It also freezes wonderfully, which is great to have around for school sandwich bread. I should note that while it is made with a gluten-free sourdough starter, it doesn't have a proper 'sourdough' taste, but rather tastes like a nice, white bread. Enjoy!

Gluten-Free White Sourdough Bread

Butter 2 bread pans.

Mix in a large bowl:
1 cup white rice flour
1 cup potato starch
1/2 cup brown rice flour
1/2 cup tapioca starch
2 tsp xanthan gum
1 tsp salt

In a mixer, combine:
1/2 cup gluten-free sourdough starter
1 cup lukewarm water
3 eggs, room temperature
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil

Add in dry ingredients and beat 1-2 minutes, until nice and smooth. Divide dough into two buttered loaf pans. The pans should each be 1/2 full. Cover with plastic wrap.

Fill buttered pans halfway and cover fully with plastic wrap.

 Set in a warm location to rise 4 hours (yes, 4 hours). You won't see much evidence of rising until at least 2 hours have passed.

Loaves have risen and are ready to bake! 

Once dough has risen (not quite doubled in size), bake at 350F for ~ 45 minutes.

Remove from pans and cool on cooling rack. Slice and enjoy!
I find it's best warm or toasted.  It's delicious toasted and buttered.  It works great for garlic bread or sandwiches.  You can slice and freeze, too.  Enjoy!

The bread is nice and airy!

They slice very neatly, so you can cut thick or thin slices.