Country white sourdough bread from The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries (page 86) by Aran Goyoaga

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Notes about this recipe

  • zachariah_cp5xhu on June 08, 2026

    It is just good bread! I have made it many times. If you are having issues with your loaves being gummy, try reducing the water by 10%. I was using the Now Foods powdered psyium husk and it is having quality control issues. Use the brands she recommends. For a really sour loaf, do the overnight proof. If the bottom is burning. You can add uncooked rice to the bottom in the pan before you add your dough.

  • jenburkholder on June 02, 2026

    This was a good basic white bread. The bottom of mine burned a bit - not sure how to avoid in the cast iron pan for that long a bake time. Sliced and froze part which has worked well.

  • mmdiablotine on March 26, 2026

    Very good and precise as all the recipes I have tried so far. Even husband and children who don’t eat GF like that.

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