For those who follow a gluten-free diet, finding a loaf of bread that delivers the texture, crisp crust, and tangy flavor of a traditional sourdough can be more than a challenge. That’s especially true for 1.3 million Americans living with celiac disease, who must avoid gluten.
Carolyn Haeler, founder of Mightylicious Gluten Free, knows the challenge firsthand. After her celiac diagnosis, Haeler spent years testing and refining recipes to create gluten-free baked goods that don’t sacrifice flavor or texture. So, she decided to develop her own gluten-free baking blends.
One of her favorite results is a gluten-free sourdough recipe made with Mightylicious Gluten Free 1-to-1 Baking Flour.
With World Bread Day celebrated on Oct. 16, Haeler is sharing her go-to gluten-free sourdough recipe for home bakers who want to make fresh bread without gluten.
“People think gluten-free bread can’t have that true sourdough texture and flavor–but it absolutely can,” Haeler said. “This recipe is all about bringing that experience back to the table.”
Making Sourdough at Home
Traditional sourdough relies on gluten to help create its signature structure and elasticity. Gluten-free baking requires a different approach, which is why starting with a flour blend designed specifically for gluten-free baking can make a difference.
Mightylicious Gluten Free’s baking blends are designed to be used as a 1-to-1 replacement for traditional flour in recipes. The brand offers both vegan and vegetarian options, and its blends are non-GMO and certified Kosher.
For Haeler, successful gluten-free baking starts with a few simple techniques.
“My biggest tip is not to overthink it!” she said. “Start with a good gluten-free blend that’s designed to perform well, and measure your flour accurately–ideally by weight for the most consistent results.”
She also recommends allowing the batter or dough to rest for 10 to 15 minutes before baking. This gives the flour time to fully hydrate, which can help improve the finished texture.
“Most importantly, don’t be afraid to experiment–gluten-free baking can be incredibly delicious and rewarding!” Haeler said.
More Than Just Sourdough
While Mightylicious Gluten Free’s blends can be used to make sourdough, they’re designed for much more than bread. The baking flours can also be used for sweet and savory recipes, giving gluten-free home bakers an option for everything from cookies and cakes to other homemade treats.
The company, founded by Haeler following her celiac diagnosis, offers a variety of gluten-free baking mixes as well as ready-to-eat cookies made with clean, non-GMO ingredients.
For those ready to try gluten-free sourdough at home, Haeler’s recipe offers a place to start just in time for World Bread Day.
Find more gluten-free recipes from Mightylicious HERE.
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