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The 1-Hour Gluten Free Sourdough

The bread made famous from the $500 grilled cheese that broke the internet! *Psst* it costs less than $1 per loaf, uses one bowl & needs no bread starter!
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Prep Time 10 minutes
Cook Time 30 minutes
Proofing Time 30 minutes
Servings 8 slices

Equipment

  • 1 Pullman Loaf Pan link in Notes*

Ingredients
  

  • 2 ½ cups all-purpose gluten-free flour see Notes**
  • 1 teaspoons xanthan gum leave out if your flour already has it in it
  • 1 teaspoon gluten-free baking powder
  • 1 packet rapid rise/instant yeast 2 ¼ teaspoons
  • ¼ cup extra virgin olive oil
  • ¼ cup honey
  • 1 teaspoon apple cider vinegar
  • 1 ½ cups warm water 100-110°F
  • 3 egg whites from large eggs and room temperature
  • 1 teaspoon salt

Instructions
 

  • Spray a 9-inch x 5-inch bread pan or 9-inch x 4-inch small Pullman loaf pan with gluten-free cooking spray. Move the top oven rack to the middle rack. Preheat your oven to 350°F. I used both a 9-inch x 4-inch Small Pullman loaf pan.
  • Add the gluten-free flour, baking powder, and instant yeast to a large bowl and stir to combine the ingredients.
  • Add the olive oil, honey, and apple cider vinegar, and warm water to the flour mixture and mix on low for 1 minute. If you are using a stand-up mixer use the paddle attachment, not the dough hook.
  • Add the egg whites and the salt to the dough and mix on medium for 1 minute. The dough will look like a thick cake batter.
  • Pour the dough into a greased 9-inch x 5-inch bread pan or the 9-inch x 4-inch small Pullman loaf pan. I HIGHLY recommend using a 9-inch x 4-inch Small Pullman loaf pan (linked in Notes below). Spray plastic wrap with gluten-free cooking spray and cover the top of the pan. Cover the pan with a kitchen towel and allow the bread to rise in a warm place to rise for 30 minutes.
  • Place in the oven to bake for 30 minutes at 350°F. Bake the bread on the middle rack horizontally. The bread will be golden brown and have the internal temperature between 205-210ºF.
  • Allow the loaf to cool for 10 minutes in the pan. Remove the loaf from the baking pan and place it on a cooling rack. If the bread completely cools in the pan, the steam can get trapped and the loaf can get soggy, especially on the bottom. Allow the bread to cool completely before slicing.

Notes

Notes:
** Pullman Loaf Pan link
*I like Pillsbury gluten-free flour. The flour MUST say it's compatible with yeast baking and contain xanthan gum (Bob's Red Mill and Trader Joe's gluten-free 1-1 flours do NOT work)