Gluten Free Sourdough

 This is an example of my first loaf, which is an artisan loaf (crunchy outside, soft inside)

In the left upper corner of this lunch box, is an example of my original recipe for sourdough rolls.

The process of growing the starter is the lengthy process that can be a little complicated!  I used 2 resources to help me get the perfect starter!  From www.culturesforhealth.com I ordered water kefir gains and followed the package directions for making water kefir and BONUS, you have a fermented beverage to consume and a wonderful additive to help grow your starter!  Then I purchased the book "The Art of Gluten-Free Sourdough Baking" by Sharon A. Kane, also from www.culturesforhealth.com for my recipe for the starter.  I use the Boosted Brown Rice Starter on page 50 in the book.
Once I have the starter ready to use to bake, this is the recipe for my sourdough rolls:
2 cups starter
2 cups white rice flour
1 TBSP xanthan gum
1/2 cup tapioca flour
1 tsp baking powder
1 3/4 tsp salt
*mix all these dry ingredients well
then add:
3 eggs
1 Tbsp lemon juice
2 Tbsp softened butter
1 1/4 cup plain unsweetened almond milk
1/4 cup warm water
*mix well until combined and the dough is sticky
I used my kitchen aid stand mixer
Using the Pampered Chef medium scoop, I scooped out the dough into rolls and baked on the pizza stone at 350 degrees for 10-15 min.  Don't over cook, as you can see in the picture, mine did not brown on the top.  They are softer this way.  I store them in a zip lock bag in the fridge and get them out as needed and nuke them in the microwave for 15 sec.  Serve warm with some butter! 
My kids said these rolls are better than O'Charley's!  That's good enough for me!

You could use this same recipe and bake the dough as a loaf.  I did not try this, so I do not have loaf pan sizes or times it would need to cook.  I would recommend starting with a small loaf pan and trying maybe 20-25 min at 350 and checking it periodically.  Again, not letting the bread get browned on top so that it will stay soft.  That's what I think of when I think of sourdough, soft bread! 

The artisan loaf that is pictured at the top of this post, is not an original recipe.  I did find the recipe at www.naturalfertilityandwellness.com if you want to visit this site and get the recipe.  It is really good and freezes well.  My family enjoyed this bread before I discovered this other recipe on my own.  The artisan loaf is more dense and not as soft as I like sourdough to be.  Try them both and see which one works best for your taste buds!