With fall almost 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.
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.
Somehow I forgot that my sourdough bread needed to rise twice, one which is overnight. So I scrambled and took my favorite banana muffin/bread recipe, added some sourdough starter, and made the best banana bread I have ever tasted.
I like the banana bread best either freshly cut from the loaf or slightly toasted with a little bit of butter. Nothing is better than warm bread, right?
How to Make Gluten Free Sourdough Starter
This is such an easy thing to do. 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 and cover the bowl, and let the mixture rest overnight at room temperature.
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.
You will know your starter is ready when it starts to bubble and it doubles in size within a few hours.
If you want to keep your starter, follow these options to maintain your starter. You can choose to store at room temperature or in the refrigerator.
I am going to make my first loaf of Gluten Free Sourdough Bread tomorrow. Of course it won’t be ready until the day after.
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How to Make Gluten-Free Sourdough Banana Bread
I thought it made 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!
- 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
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 use equal parts of cold water and Measure to Measure gluten-free flour. Store in a covered container and repeat the same process for eight days, after you discard one half of the sourdough starter.
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 treating.
The measure to measure flour already has the xanthan gum added.
Links to the Items Shown in This Post
Non Gluten-Free Sourdough Starter Kits and Ideas
Did you know you can buy a sourdough starter kit and you will have everything you need?
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