Ingredients
8
8 servings
- •½ cup gluten-free sourdough starter discard
- •1 cup gluten-free all-purpose baking flour
- •½ teaspoon fine sea salt
- •10 tablespoons non-chlorinated water, or more if needed
- •1 teaspoon vegetable oil
- •1 teaspoon water
- •2 teaspoons sesame seeds
Instructions
- Line an 8x4x2 1/2-inch loaf pan with parchment paper.
- 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.
- 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.
- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 88
- Carbohydrate: 17g
- Fat: 2g
- Fiber: 2g
- Protein: 3g
- Sugar: 1g
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