- 2 cups gluten-free sourdough starter
- 8 tbsp coconut or avocado oil melted
- 2–1/2 cups almond milk
- 1/2 cup pure maple syrup
- 3/4 cup granulated sugar (or sweetener of choice)
- 1–1/2 cup almond flour
- 1 cup brown rice flour
- 1–1/2 cups tapioca starch
- 1 cup potato starch
- 2 tbsp xantham gum
- 2 tbsp baking powder
- 4 tsp salt
- 1 medium zucchini grated
- In a large bowl, whisk together the gluten-free sourdough starter, eggs, oil, almond milk, granulated sugar and maple syrup.
- In a separate bowl, whisk together flours, starches, xantham gum, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine. Once combined, beat the dough with a mixer for three minutes or by hand for five minutes. Smooth out the surface of the dough using wet hands to form a smooth surface.
- Oil the top of the dough, cover tightly with plastic wrap or a tightly fitting lid and allow to ferment for 4–12 hrs, or overnight.
- Prepare three 9×5 baking pans, or 2 pans and a muffin tin by generously oiling the sides and sprinkling with gluten-free flour of choice. Scrape the dough into prepared pans, push down and smooth out dough, using moistened fingers, to distribute the dough evenly. Smooth out the top, and remove any residual air bubbles from the first rise.
- Preheat oven to 400F.
- Oil top of dough and cover loosely with plastic wrap. Allow to rise just until it reaches the of the pan, about 30–90 minutes.
- Remove the plastic wrap and place risen bread on middle rack of oven. Immediately turn oven down to 350F. Bake 45–55 min.
- Allow loaf to cool for 5 minutes before transferring to cooling rack. If loaf sticks at all, loosen edges with a butter knife.
- Cool completely before slicing and serving with with vegan butter and honey.
Recipe credit: @fadedpetalfarm