Gluten-Free Sourdough Starter Banana Bread Recipe
With fall finally here, it’s time to think about making a sourdough starter. I just made a gluten-free sourdough starter and today I made a delicious Gluten-Free Sourdough Banana Bread Recipe.
Making a sourdough starter is so easy. I made a gluten-free sourdough starter version and it worked great. I didn’t have enough time to make sourdough bread so I came up with a Gluten-Free Sourdough Banana Bread recipe instead.
It was incredible.
Sometimes you just have to wing it. Especially in the kitchen.
And I am sure you know that when you wing it in the kitchen, sometimes the best things happen.
One day, while making sourdough bread to take as a gift to a friend, I had forgotten that my sourdough bread needed to rise twice (which was overnight). So I put the bread in the refrigerator and got creative.
I took my favorite banana muffin/bread recipe, added some sourdough starter, and made the best banana bread I have ever tasted.
Doesn’t this look amazing? Well, it tastes even better!
I like to eat banana bread when it is freshly cut from the loaf or slightly toasted with a little bit of butter. Nothing is better than warm bread, right?
On this blog, I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price you pay will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.
How to Make Gluten-Free Sourdough Starter
Have you ever made a Sourdough starter? Well, a gluten-free sourdough starter is made the same way. All you do is mix one cup of King Arthur Gluten-Free Measure for Measure flour (or any one-to-one gluten-free flour) and one cup of cold water. Stir in a bowl until combined, cover the bowl, and let the mixture rest overnight at room temperature.
Here is what you do for the next seven days! For days 2 through 8, discard half of the starter and feed the remainder with 1 cup of Measure for Measure flour and one cup of cold water.
(There is a bit of frustration that happens when you have to throw away half of it every day! But … when you are further along, you can actually use the “throw-away” as I did in this recipe.)
You will know your starter is ready when it starts to bubble and it doubles in size within a few hours.
To maintain your starter, follow these options. You can choose to store it at room temperature or in the refrigerator.
I will make my first loaf of Gluten Free Sourdough Bread tomorrow. Of course, it won’t be ready until the day after.
If you are enjoying my blog, you can sign up to receive my blog updates here. .
How to Make Gluten-Free Sourdough Banana Bread
I thought it would make sense to make sourdough banana bread by using my best banana bread recipe. I made a few modifications and wow. It is so delicious.
The sourdough gives the bread a bit of tanginess that adds a wonderful sensation to the bread. I am going to make this again. Very soon!
Gluten Free Sourdough Banana Bread Recipe
This is the best banana bread I have ever had. The sourdough starter adds a wonderful tanginess to the bread.
Ingredients
- 3 large ripe bananas, mashed
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs, slightly beaten
- 1/3 cup melted butter or coconut oil
- 1/3 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups Gluten-Free Measure to Measure flour
- 1 cup mature sourdough starter
Instructions
Mash bananas with a fork.
Add sugar, vanilla and slightly beaten egg.
Add melted buttermilk and milk.
In a separate bowl, mix together the dry ingredients.
Add the banana mixture to the flour mixture. Mix well. Add in the sourdough starter.
Spray a bread pan with cooking spray and fill with the bread mixture.
Bake at 350 degrees for one hour. Insert a wooden stick into the bough to test for doneness. If necessary, cook a little longer.
Frequently Asked Questions
I start with equal parts (one cup) of cold water and Measure to Measure gluten-free flour. Store in a covered container, and discard one-half of the sourdough starter each day. Replace it with one cup of flour and one cup of water. Repeat for 8 days total.
You will know the starter is ready in days 5 – 8 when the starter doubles in size and starts to bubble within two hours after treatment.
The measure to measure flour already has the xanthan gum added.
I cannot believe that to make a sourdough starter all it takes is mixing flour and water and then for the next 6 – 10 days toss out half and add more flour and water. It really is that simple and it didn’t take long to get my sourdough starter to start “activating”. The starter was ready in six days which just happened to be the day I needed to make my gluten-free sourdough bread.
Shop This Post
Just click on the photo.
Watch My Amazon Live
Click here to watch any of my Amazon Live shows. All shows are recorded.
This live show is titled Get Your Kitchen Ready for Fall Cooking.
Sourdough Starter Kits and Ideas
Did you know you can buy a sourdough starter kit and you will have everything you need?
Similar Posts
10 Best Bread Recipes
Happy Happy Nester // Stuffed Italian Pizza Bread Recipe
Inspiration For Moms // Popovers with Honey Butter
Finding Lovely // Rosemary Focaccia Bread
Most Lovely Things // Brown Butter Banana Bread
My Sweet Savannah // Easy Homemade Breadsticks
Modern Glam // Crusty French Baguette Recipe
The DIY Mommy // Everything Bagel Focaccia Bread with Truffle & Honey
My 100 Year Old Home // Gluten Free Sourdough Banana Bread
Tatertots & Jello // The Easiest Cheesiest Keto Breadsticks
Twelve on Main // Easy No Knead Bread Recipe
Pin the images below to your recipe boards on Pinterest (just click the Pin button in the top left corner). You can also follow along with me on Pinterest!
For more real-time updates, follow me on Instagram @My100YearOldHome
I’ve always wanted to have a bread starter! I can’t wait to try! What size container do I need to put starter in? Thanks
I would use a container that holds at least 3 cups, the starter grows! This turned out so great!
Good for you! Sourdough is awesome. For some reason it seems overwhelming to me, and maybe a little bossy sitting there needing to be used often 🙂 I printed out some recipes for it a few weeks ago hoping hubby might become interested and babysit some. Lately I have been making no knead dutch oven bread. So very easy and many options. Ten minutes and every bit as good as the artisan breads going for 7-10 dollars in Boulder.
I haven’t thought about sourdough bread starter in years. My sister and I used to keep one going for years. It seems like the recipe we had, you fed it with instant mashed potatoes. I always had sourdough bread available, or would make cinnamon bread. We try not to eat much bread, although we love it, but this recipe would be a great alternative, being gluten free. Thanks so much, Leslie.
The half of the starter dough that is being thrown away could that be used also for a separate batch of starter dough?
Yes, or share with a friend!
This sounds delicious, Leslie. Thank you for sharing your recipe.
Is the gluten free sour dough bread recipe posted? I made the banana bread. It’s very good!
I have to make moer sourdough starter, I used all of it for the banana bread. Coming soon!
I already had a starter but needed the banana bread part. The bread came out really well and taste amazing. I used bob’s red mill 1 to 1 flour instead that was the only difference.
Wonderful!! Isn’t the sourdough banana bread so delicious?!
I made this yesterday, and wow it blew my expectations out of the water! I used flax eggs and 1/2 brown sugar instead of all white. This was so good! Thank you!
Yay! No problem, I am glad you loved it.
I would like to have the sour dough starter recipe but can’t find it anywhere. I don’t need the banana bread recipe only the Starter recipe. Help 😊
Head to the bottom of my blog to the FAQs, the first one addresses your question! Hope this helps.
I know nothing about making bread or starters. Once the Starter is ready, then what? How much do you use for a loaf, and how do you make it?
The starter recipe and banana bread recipe are detailed at the bottom of the blog post! Hope this helps. 🙂
Your instructions didn’t say anything about letting your banana bread rise but you mentioned it needs to rise twice, once overnight. What rising times did you use?
Looks so yummy. I think I need to try making starter.
Yes you absolutely should, Ruth!
I would please like to have the sourdough bread recipe—not the banana bread.
There’s some sourdough recipes at the bottom of the blog post!
I made this again and subbed in pumpkin for most of the banana. I also only did 3/4 cup of sugar. YESSS this is a good recipe!
So glad you enjoyed it Jeny!