@sourdoughwithrebecca: GF Raspberry White Chocolate Sourdough ✨ With tart raspberries and creamy white chocolate, this cozy, festive loaf is perfect for holiday moments 🥂 To make this bread, use the Artisan White Bread recipe from my ebook Mastering the Art of Gluten-Free Sourdough Baking, and add: ▫️70 g (dairy-free) white chocolate, coarsely chopped (or use white chocolate chips) ▫️20 g whole freeze-dried raspberries Add the chocolate once the dough has come together, and knead gently until evenly incorporated. Transfer the dough to a work surface and flatten it until it's about 0.5–1 cm thick (the exact size doesn’t matter).  Scatter about half of the raspberries over the dough, then gently fold the dough over itself in small sections. Lightly press the dough together and flatten it slightly before incorporating the remaining raspberries. Work very gently to avoid crushing the raspberries. Seal the edges and shape the dough to fit your banneton.  From here, follow the recipe as written. For the last 25 minutes of baking, I placed the bread (still on the parchment paper) directly on the oven rack to prevent the bottom from burning. Don’t place it directly on the rack without parchment paper, as the chocolate may leak. TIPS TO IMPROVE THE CRUMB: ▫️When the bread is done baking, turn off the oven and let it cool on the oven rack with the oven door slightly ajar. ▫️After slicing, place the slices on a wire rack for about 10 minutes before eating. I hope you like it! 🫶🏻 #glutenfreesourdough #sourdough #glutenfree #glutenfreerecipes

Rebecca | GF SOURDOUGH

Open In TikTok:

Region: NO

Monday 01 December 2025 19:33:04 GMT