The Perfect Gluten-Free Sourdough Bread for Toast

Prepare the Liquid Mixture

1. Gather your required ingredients.

   

1. Warm the milk until lukewarm (not hot) and combine it with melted butter and agave syrup in a medium bowl. Stir well to combine.

   

1. Add the psyllium husk to the liquid mixture and let it soak for 5-10 minutes until it forms a thick, gel-like consistency.

1. Stir in the sourdough starter and mix until fully incorporated.

Combine the Dough

1. In a large mixing bowl, whisk together the rice flour, corn starch, tapioca starch, protein powder, and salt.

   

1. Gradually add the liquid mixture to the dry ingredients, mixing thoroughly with a spoon or spatula until a dough forms.

   

1. Knead the dough gently for 2-3 minutes, ensuring all the ingredients are well combined. The dough will be soft and slightly sticky.

Ferment the Dough

1. Place the dough in a lightly greased bowl and cover with a damp cloth or plastic wrap. Let it ferment overnight in the refrigerator.

   

Shape the Dough

1. After overnight fermentation, remove the dough from the fridge and knead it lightly.

1. Shape the dough into a loaf and place it in a greased or parchment-lined bread pan.

1. Cover the pan with a damp cloth and let it ferment for an additional 3 hours at room temperature.

   

Bake the Bread

1. Preheat the oven to 220°C (430°F).

1. Use a knife to score the top of the loaf, which will help allow air to escape through the vents you created.

   

1. Bake the bread at 220°C for 30 minutes, then reduce the temperature to 200°C (390°F), and bake for an additional 30 minutes.

1. The bread is ready when the top is golden brown and it sounds hollow when tapped.

Cool and Serve

1. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

   

1. Serve toasted with your favorite spreads, or use it for sandwiches.