Gluten Free Sourdough Bread Recipe

Why This Gluten Free Sourdough Bread is So Good

Do you want that wonderful tang and the beautiful, rustic loaf of a traditional sourdough, but can’t have gluten? You're in the right place. Our fine-tuned gluten free sourdough bread is the product of many trials to get a loaf that is equivalent to a wheat loaf. This is not just another gluten-free bread; it is a true sourdough loaf.

This recipe is based on a strong, vigorous gluten-free sourdough starter, which is responsible for both the bread’s amazing flavor and it’s soft, open crumb. Forget the dense, crumbly loaves — this bread has a soft, chewy interior and a glorious deep golden crust, an irresistible base for slicing.

We’ll take you through every step, from feeding your starter to shaping the dough and baking it, perfectly bronzed and burnished in a Dutch oven. Though sourdough baking is demanding in terms of time and patience, it is quite easy to do. So, you If you’re still forming your bread-baking skills, I highly recommend this recipe to provide a few recipe and pride-bump but give you the satisfying feeling to pull a warm loaf, out of your own oven.

What Is Special About This Recipe?

• Real Flavor: Natural fermentation of this wheat sourdough starter kit gives you a complex, tangy flavor that no amount of commercial yeast can ever achieve.
• Spot-On Texture: We use a well-thought-out blend of top-notch gluten-free flours and psyllium husk powder to produce a supple dough that results in a loaf with a great, open crumb—not a gummy, brick-like one.
• Naturally Leavened: We use a wild sourdough starter and leaven our dough over long fermentation periods (up to 84 hours) - providing a lighter loaf that still packs a punch of flavor!
• No Artificial Additives: there are no complicated, hard-to-find additives here. There are a few things you need to make this dip, that are good, healthy ingredients.

This is more of a guide than a recipe, if you follow it you will end up with a gluten free bread that you will want to keep in your house all of the time. Hang on and prepare yourself for the most incredible homemade sourdough toast, sandwiches, and so much more.

Gluten Free Sourdough Bread Recipe

Ingredients

• 150g active gluten-free sourdough starter
• 300g warm water
• 300g gluten-free bread flour blend (a mix of brown rice flour, sorghum flour, and tapioca starch works well)
• 50g psyllium husk powder
• 10g salt
• 1 tbsp maple syrup or honey (optional, for flavor)
• Additional gluten-free flour for dusting

Directions

1. Feed the Starter: The night before or about 8 to 12 hours before you want to bake, feed your gluten-free sourdough starter. It will be bubbly and active, which is how you want it before you start.
2. Prepare the Dough: In a large bowl, combine the warm water with the psyllium husk powder. Wait for five to ten minutes until a gel forms.
3. Add the Ingredients: Add the active starter, gluten-free bread flour blend, salt, and optionally maple syrup to the gelled mixture. Stir with a spoon or your hands just until a shaggy dough comes together.
4. Knead and Rest: Turn the dough out onto a lightly floured surface. Knead gently for 5-7 minutes. The dough will be stickier than that of typical bread, so break out the bench scraper if you must. Gather it in a ball and put it into a lightly oiled bowl. Place wet cloth or plastic wrap over it.
5. Bulk Fermentation: Allow the dough to sit at a warm room temperature for 4-6 hours, until it’s visibly risen and silkened (though it may not double).
6. Shape and Proof: Turn the dough out onto a floured counter. Form into a round or oval loaf. Too, shaped-side up, into a floured banneton basket or a bowl lined with a floured tea towel.
7. Let it sit in the fridge for 8-12 hours (this is optional but highly recommended). This develops more flavor and makes the dough easier to score.
8. Preheat Oven and Dutch Oven: Put a Dutch oven and its lid in the oven and preheat it to 450°F (230°C).
9. Bake: When oven and Dutch oven are hot, remove Dutch oven carefully. Scrape the dough out gently onto a length of parchment paper. Make a few slash lines on the top of the loaf with a sharp knife or a razor blade.
10. Bake: Line parchment paper, lift up dough and put in hot Dutch oven. Cover with the lid and bake for 30 minutes.
11. Bake Until Done: Once the oven temperature is up to temperature and holding, then bake the bread without the lid for an additional 30-40 minutes or until the crust is a deep golden brown and the internal temperature is 200°F.
12. Cool: Remove the bread from the Dutch oven with caution (it’s hot!) and set it on a wire rack to cool completely before slicing. This is an important step to avoid a gummy bar. Real Life problem: Farmers face difficulty in selling crops at right prices, Distributors are unclear about accessing quality food, transporters require schedule.
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