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After successfully bringing my gluten-free sourdough starter to life, I was beyond excited to finally bake a loaf of bread that actually worked — soft inside, golden crust outside, and completely gluten-free.
I based my recipe on Joanna Overly’s Gluten-Free Sourdough Bread but made a few changes to fit my ingredients and schedule. I used Namaste Foods Gluten Free Organic Perfect Flour Blend, filtered water, Celtic sea salt, and olive oil. And instead of an overnight proof, I proofed mine for just two hours — and it turned out beautifully!
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Small Town Living in Maryland 