Improved GF Sourdough Bread




1/2 C. Expandex (essentially tapioca starch)

1/2 C. Corn Starch

1/2 C. I’m Free Perfect GF baking Flour

1/3 C. textured soy protein

2 C. GF Flour Blend (1/2 Cahokia Brown Rice 1/2 Raw Buckwheat)

2-3 Tbsp. Chia Flour (make in your coffee maker)

2 tsp low sugar instafirm red yeast

3 C. sourdough Starter

1 tbsp polydextrose

1 tbsp sugar *or just 2 tbsp polydextrose)

1 1/2 tsp. I’m perfect gluten free gluten replacement (methylcellulose)

2 tbsp. caraway seeds

2-4 tbsp. grapeseed oil

1 large egg

1/2-1 tsp. kosher salt


This is my best loaf ever, using a combination of my previous gf recipe for sourdough combined with some special science: Low sugar yeast (from modernist pantry), polydextrose (a less sweet sugar), methylcellulose (basically just modernist pantry replacement for Xanthan Gum), modernist pantry ‘perfect’ gf flour (just a little since its MONDO expensive), and their ‘expandex’ product. I also use CHIA as per normal with a single egg to help things stick together.


In either a vitamix or a grain mill, mix 1 c. Of brown rice grain, 1 c. Buckwheat, and 1/3 c. TSP (textured soy protein). Combine until resembles non-coarse flour, about 2-3 minutes in a vitamix grain mill, or ‘fine’ setting on your micronizing food mill.

In a glass or metal bown, mix remaining dry ingredents, except for chia, salt, and yeast., and sugar. Combine with milled flour (2c worth). Use a whisk to incorporate the starches with the whole grain.

In a large 4 cup measuring glass mix the wet ingredients, salt, sugar, and the chia flour (made by grinding chia in a coffee grinder), polydextrose, and egg. Combine well and allow chia to ‘gel’ for about 30 minutes. DO NOT use the yeast yet!!

Once the mixture has gelled well, add to the bottom of a bread maker with a gluten free cycle (you only need 1 rise, no punch down, and bake, and a 50 minute rise time and a 60 minute bake time). Pour dry ingredients on top of the wet, make a small well for the yeast.

Turn on the machine and allow to knead for about 10 minutes before looking at it. If its too dry (which means lots of non-incorporated flour) you may need to add liquid. I do it 1/4 c. At at time, normal water or milk or whatnot is fine. The dough should be VERY thick, but not so thick that there is ‘dry’ flour left over. Too wet and it will sag, too dry and it won’t rise properly.

Finally once it looks ‘right’ just let the machine do its magic. I let it finish baking, wait about 15 minutes (to cool) and then pop it out of the bread pan. I also like to ‘finsih’ in my oven, since the crust isn’t crisp enough. I just do a bake for about 10-15 minutes at 350 on convection until its nice and brown.