Gluten Free Sourdough Bread Recipe
Master a crusty, gluten-free sourdough bread at home! With expert tips and simple steps, enjoy deliciously tangy, homemade sourdough every time
Equipment
- Mixing bowls Stainless steel or glass, non-reactive
- DoughScraper Flexible,easy to maneuver
- ProofingBaskets Rattanor cane, various sizes
- BakingStone Thick,durable, and can withstand high heat
- DutchOven Castiron or enameled, with a tight-fitting lid
Ingredients
- 400 g Glutenfree flour mix
- 20 g Psylliumhusk powder
- 10 g Salt
- 300 ml Water
- 150 g Activesourdough
Instructions
Mix the ingredients:
- In a large bowl, combine the gluten-free flour blend, psyllium husk powder, and salt. Add the water and your active sourdough starter, mixing until well combined. The dough should be slightly tacky yet firm.
Autolysis and rest:
- Let the dough rest for 30 minutes. This process, called autolysis, allows the flour to fully hydrate, which helps improve the final texture.
Kneading and shaping:
- After resting, gently fold the dough over on itself several times. Be careful not to overwork the dough, as gluten-free flours require minimal kneading.
Bulk Fermentation:
- Cover the dough and let it ferment at room temperature for 4 to 6 hours, or until it has roughly doubled in volume.
Shape the dough:
- Shape the dough gently into a round or oblong loaf. Use your hands to shape it into a ball or oval, then place it in a banneton dusted with gluten-free flour.
Second rise (fermentation):
- Give it 1 to 2 hours to rise. You will know it is ready when it has risen slightly and is airy to the touch.
Bake the bread :
- Preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Place the dough in the hot Dutch oven, cover, and bake for 20 minutes.
- Remove the lid and bake for another 20 to 30 minutes until the crust is golden brown and the bread sounds hollow when tapped.
