This is the perfect fall recipe. Suggested substitutions are listed in parentheses but you can substitute any flour if a similar type (whole grain for whole grain, starch for starch, legume for legume, nut for nut) with good results. My recommendations are just suggestions. Use the flours that your starter is made from and that you tolerate best.

Gluten-Free Apple Cinnamon Sourdough Batter Bread Recipe:

Mix the following in a bowl:

– 2 cups gluten-free sourdough starter

– 1.5 cups peeled and chopped apples

– 1 tsp of salt

– 1/2 cup oil

– 1.5 tsp of vanilla

– 2/3 cups of honey

– 1 1/4 cups of water

Then add…

– 2 tbsp psyllium husk

– 1/2 cup chickpea flour (or sorghum)

– 1/2 cup almond flour (or other nut flour)

– 1/2 cup brown rice flour (or oat)

– 1/2 cup sweet rice flour (or tapioca)

– 1/2 cup potato starch (or cassava)

– 1.5 tsp cinnamon

– 2 tsp baking soda

Mix until well combined and let the batter rest for 15 minutes. The texture should be like a thickened pancake batter.

Pour into a greased loaf pan or casserole dish. Bake in a 400 degree oven covered for 40 minutes. A toothpick should not necessarily be clean but should not be wet when tested.

Cool completely before slicing.

Enjoy!

For a complete guide to heathy, gluten-free sourdough, consider joining Homesteading Family’s Homestead Kitchen Membership to get exclusive access to the new book that I have co-written with Carolyn Thomas – The Art of Gluten-Free Homemade Bread. It’s available as an exclusive, early release to Gold level Homestead Kitchen Members. Stay tuned for the print copy of the book which is due out this winter.

For full The Art of Homemade Bread Course click here.

And join in on the Free Bread Webinar coming up next week on Thursday, November 16, 2023.