My grandmother used to say "There is nothing better than a good marriage and nothing worse than a bad one." You could easily apply that saying to bread because truly "There is nothing better than a good loaf of bread and nothing worse than a bad gluten free one" Bread without gluten is a huge challenge to get right, but this recipe worked for me.
Gluten Free Sourdough Bread
adapted from Bette Hagman's Seattle Sourdough
Run or heat water to 110 degrees. I used a candy thermometer in a glass and added hot water until it was the right temperature
Stir together in bowl of your mixer:
1 1/2 teaspoons dry yeast
1/2 tsp agave
1/4 c. warm water (110 degrees)
Let sit for 10 minutes until it doubles in size. It is fun for the
kids to watch the yeast grow!
Combine additional dry ingredients together:
3 cups flour Mix (1 cup Ener-g Rice Flour or Authentic Foods Brown
Rice Flour, 1 cup sorghum flour, 1 cup Potato Starch or corn starch)
2 1/4 tsp xanthum gum
1 1/2 tsp egg replacer
1 1/2 tsp unflavored gelatin
1/2 tsp dried lemon peal (or 1/2 tsp peeled lemon chopped finely)
4 1/2 Tablespoons agave
Combine additional wet ingredients together:
1 egg plus 2 whites
3/4 tsp dough enhancer (optional...I didn't have this.)
1 1/4 cups sourdough starter
4 1/2 Tablespoons olive oil
1 cup warm water (110 degrees)
1 tsp salt.
Check to make sure the dough is the consistency of cake batter. Add up to
1/4 cup additional warm water if necessary
Turn the mixer to high for 3 1/2 minutes.
Pour the dough into a loaf pan that is dusted with rice flour. Let rise 30-45 minutes until it rises about 50% more than it's original size.(NOT double,which is what regular dough rises) Bake in preheated 400 degree oven for 50-60 minutes, covering with foil after 10 minutes. Test for doneness by sticking a skewer or paring knife in the bread and making sure it comes out clean and the bread is cooked. If you have any uncooked dough on the skewer, leave it in for a few more minutes and repeat testing.