Category: Gluten-free

Successfully bake your first loaf of gluten-free sourdough bread using this easy recipe adapted from Jules’ method! Perfect for bakers with Celiac disease or those experimenting with gluten-free sourdough starter and King Arthur Measure for Measure Flour. This recipe simplifies the process, featuring a wet batter and a long proofing time (up to 3 hours or overnight) to yield a delicious, sliceable, and toast-ready sandwich loaf. Use lemon-lime soda for better rise and remember to bake until the internal temperature reaches 200°F.