Gluten-Free Sourdough Sandwich Bread

Ingredients

• 0.5 cups gluten-free sourdough starter discard
• 1 cup gluten-free all-purpose baking flour
• 0.5 teaspoons fine sea salt
• 10 tablespoons non-chlorinated water , or more if needed
• 1 teaspoon vegetable oil
• 1 teaspoon water
• 2 teaspoons sesame seeds

Instructions

1. 1

   Line an 8x4x2 1/2-inch loaf pan with parchment paper.

2. 2

   Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.

3. 3

   Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.

4. 4

   Preheat the oven to 425 degrees F (220 degrees C).

5. 5

   Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.

6. 6

   Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.