I started a sourdough starter about 2 weeks ago with the idea of making english muffins. Of course I ended up making a bread loaf instead. And with no self control my kids and I devoured 1/2 the loaf in one sitting with a lot of butter and honey.

Ingredients:

• 1-1/4 cup gluten free sourdough starter
• 1 cup water
• 1 Tablespoon sugar
• 1-1/2 teaspoon salt
• 2-1/2 cups gluten free flour
• 1 tsp instant yeast

Directions

Combine all of the ingredients, kneading to form a smooth dough in a Stand Mixer with a dough hook. It will look more like pancake batter.

Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, 2 hrs.

Preheat the oven to 425°F.

Spray the loaf with lukewarm water.

Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.

Bake the bread for 30-40 minutes, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack.