Gluten Free Sourdough Bread
Ingredients
- 2 cups2 cups2 cups Gluten Free Flour, King Arthur Measure for Measure Gluten Free Flour
- 1 tsp1 tsp1 tsp Salt
- 1.5 cups1.5 cups1.5 cups Water, room temperature
- 2 Tbsp2 Tbsp2 Tbsp Honey, or Maple Syrup
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp whole Psyllium Husk
- 1 cup1 cup1 cup Gluten Free Sourdough Starter (click for recipe)
- 1 Tbsp1 Tbsp1 Tbsp White Rice Flour
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Process
- Before you are ready to start making your gluten free sourdough loaf, you will need to feed your starter with ½ cup of gluten free flour and ½ a cup of water. Do this 6 to 12 hours before.
- In a large glass bowl, whisk together the flour and salt.
- In a separate bowl, combine the water, honey, olive oil, and psyllium husk. Let it sit for a few minutes or until it begins to thicken
- Once the psyllium husk mixture has thickened, mix in the sourdough starter.
- Add your wet ingredients to your dry ingredients and mix with a dough whisk until roughly combined. Cover with plastic wrap or a towel and set aside for 30 minutes in a warm place.
- Knead the dough until you can form it into a smooth round bowl. Dust a clean bowl or banneton basket with white rice flour, place the dough seam side up, cover, and let proof on the counter for another 2 hours.
- The next step is the long proof phase. I have found that the best method for proofing a gluten free loaf is a long proof in the fridge. Place the loaf in the fridge for 8 to 12 hours.
- Once the long proof is over, it is time to shape your dough:
- Flatten the dough into a rectangle, being careful not to cause any tears or holes.
- Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf.
- Rest for 15-20 minutes and repeat.
- The last step before baking is one more shorter proof. Place the dough seam side up in the bowl/basket and cover with the rest of the towel. Let it proof on the counter for 2 hours.
- 30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it.
- Once the oven has preheated, lay a piece of parchment paper down on the counter and place the dough seam-side down. Score the dough in any design you would like using a bread lame or a knife. Then, carefully place the dough into your dutch oven.
- Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes.
- Remove the lid and bake uncovered for 20 minutes.
- When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack. As tempting as it may be, do not cut into your loaf! You need to let it cool for a few hours before you slice into it, otherwise it will be gummy.
Notes
Making gluten free sourdough bread is time & labor intensive! Add in the cooling time and it is close to a 24 hour process. I like to start my loaf at 7 or 8 in the morning so that I can bake it before I go to bed. This allows it to cool completely overnight, making it perfect to eat in the morning. You can find all the tools I use to make my gluten free sourdough bread on my amazon storefront under Sourdough Starter Kit. Full disclosure, I can earn commissions off of anything purchased from this kit, but I promise that I would not link anything if it wasn't what I was already using! This recipe has been updated as of October 2024 based off of feedback and further recipe development!
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 142 |
Fat: | 2 g |
Carbohydrates: | 31 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 285 mg |
Fiber: | 4 g |
Sugars: | 4 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.