Once you have gotten the hang of making your own Gluten Free Sourdough Bread, it is time to start experimenting with mix-ins! Sourdough lends itself well to sweet or savory mix-ins, but my favorite so far has been making a Roasted Garlic & Rosemary gluten free sourdough bread!
You will need:
1 head of garlic
3 tbsp Olive Oil
1 tbsp Fresh Rosemary, chopped
Sea Salt (optional)
How to make it:
Prep your sourdough loaf as normal per my sourdough instructions.
Preheat your oven to 350F. Chop the top off the garlic bulb. Place in an oven safe dish and cover generously with olive oil. Bake for 1 hour. The garlic will be tender enough to squeeze right out of the skin.
Finely chop the rosemary.
When you get to the shaping step in the sourdough instructions, this is when you will add in your mix-ins.
Flatten the sourdough according to step #8 in my instructions and sprinkle a small portion of the garlic & rosemary. Fold the dough and repeat. Sprinkle a portion of your filling onto the dough after each fold.
An optional last step is to sprinkle a little bit of sea salt on the top of the loaf after scoring it.
Bake as normal!
Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own Gluten Free Sourdough Starter and I built out my Sourdough Starter Kit on my amazon store front (commissionable) so you have your supplies and grocery list planned out for you!