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Ingredients
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½ cup gluten-free sourdough starter discard
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1 cup gluten-free all-purpose baking flour
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½ teaspoon fine sea salt
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10 tablespoons non-chlorinated water, or more if needed
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1 teaspoon vegetable oil
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1 teaspoon water
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2 teaspoons sesame seeds
Directions
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Line an 8x4x2 1/2-inch loaf pan with parchment paper.
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Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
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Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
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Preheat the oven to 425 degrees F (220 degrees C).
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Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
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Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.
Nutrition Facts (per serving)
88 | Calories |
2g | Fat |
17g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 88 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 114mg | 5% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 8% |
Total Sugars 1g | |
Protein 3g | 6% |
Calcium 16mg | 1% |
Iron 2mg | 10% |
Potassium 37mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.