Posted by Creating gluten-free sourdough bread is a very rewarding experience, and this recipe has been designed to be as easy as possible while producing the best results. This big loaf is soft-crusted, fluffy, and tender, and all of this is possible with just one round of fermentation. Let’s dive into the details-from tools to expert tips and troubleshooting-making sure your sourdough goes smoothly!
To achieve a perfectly baked gluten-free sourdough loaf.
Recommended tools:
Digital Kitchen Scale: Accuracy is vital in gluten-free baking, so weigh your ingredients for consistent results.
Dutch Oven: Crucial for creating a steamy environment. Alternatively, use a cast-iron skillet or baking sheet with a pan of water for steam.
Tools:
Electric mixer with dough hooks ensures dough is smooth.
If this tool is not available, use the hands or a strong wooden spoon to mix.
Banneton Basket
Optional: but it’s wonderful to shape and get patterns with a banneton basket.
Instead of a banneton, one may also dust a bowl with a towel inside to line it.
Scoring Tool
Bread lame or sharp razor in order to get clean cuts in the dough.
Cooling Rack
Helps air circulate evenly in cooling.
Best Gluten-Free Flours for Sourdough
A good gluten-free sourdough bread requires a harmonious blend of flours and starches. Some of the top choices include:
Primary Flours: Buckwheat, sorghum, millet, brown rice, or teff flours for structure and flavor.
Starches: Tapioca, arrowroot, potato, or cornstarch to lighten the loaf.
Avoid: Almond and coconut flours lack the properties required for a soft, airy sourdough.
Key Ingredients and Substitutions
Active Sourdough Starter: At least two weeks old and recently fed. Any gluten-free starter, like sorghum or millet, can be used, but not the weaker almond or coconut-based starters.
Flour Mix: A mix of sorghum flour, tapioca starch, and potato starch will provide the correct texture. Brown rice or millet flour can be used instead of sorghum.
Binders: Psyllium husk and xanthan gum are a must for elasticity and moisture retention.
Wet Ingredients: Milk (or plant-based alternative), eggs, and oil add moistness and flavor.
Leavening: Baking powder. Do not substitute with baking soda.
Sweetener: A little sugar, honey, or maple syrup will feed the starter bacteria.
How to Make:
Step 1: Make the Psyllium Gel
Put 20g psyllium husk in a medium bowl with 260g water. Whisk well and let it rest for 2 minutes to set a gel.
Step 2: Mix Dry Ingredients
Whisk together in a large bowl:
130g tapioca starch
100g potato starch
170g sorghum flour
15g sugar
7g xanthan gum
8g baking powder
12g sea salt
Step 3: Mix Wet and Dry Mixtures
Add psyllium gel to the dry mixture, and add the following:
120g milk
2 medium eggs
50g sunflower oil
60g active gluten-free sourdough starter
Mix using an electric mixer for at least 5 minutes to get a smooth dough. Do not add any extra flour even if it feels sticky.
Step 4: Shape the Dough
Turn the dough onto a floured surface and shape it into a ball or batard. Dust hands with flour or oil to prevent sticking.
Step 5: Proof the Dough
Put the shaped dough into a floured banneton basket or lined bowl. Cover and let it proof at room temperature (5–7 hours) or refrigerate overnight (12–18 hours).
Step 6: Score and Bake
Preheat a Dutch oven inside a cold oven at 450°F (230°C) for 40 minutes.
Transfer the dough to parchment paper, score the surface, and carefully place it into the Dutch oven.
Bake covered 40 minutes, then uncovered at 350°F (175°C) for 30 minutes.
Step 7: Cool and Enjoy
Cool bread completely on a rack before slicing.
Creative Variations
Cheddar Jalapeño: Add in 60g shredded cheddar and 40g chopped jalapeños.
Cinnamon Raisin: Add ½ cup raisins, ¼ cup brown sugar, and 1 tablespoon cinnamon.
Chocolate Delight: Add in ¼ cup cocoa powder, ¼ cup brown sugar, and chocolate chips.
Storage Tips
Cool room: Leave it in a bread box 3–4 days
Frozen: Cut, put some parchment and freeze for 3–4 months. Warm it up in microwave or toaster.
Master Troubleshooting
Dense Crumb: Signs of under-proofed, perhaps a mistake of substituting flours
Sticky Texture: Undersized or wrong amounts in ingredients
Burned Bottom: Use foil rings and/or parchment paper bottom before adding dough in the Dutch oven.
Gluten-Free Sourdough Bread Recipe
Quick and Simple Gluten-Free Sourdough Bread Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Proofing/Fermentation: 6 hours
Total Time: 7 hours 25 minutes
Course: Bread
Cuisine: American, Eastern European
Servings: 1 loaf
Calories: 620 kcal
Essential Equipment:
- Dutch Oven (Preferred): Alternatively, a cast iron skillet, pizza stone, or baking sheet can be used.
- Digital Kitchen Scale: Highly recommended for precise measurements.
- Banneton Basket (Optional): Or a mixing bowl lined with a floured kitchen towel.
- Razor/Bread Lame: For scoring the dough.
- Parchment Paper: To avoid sticking and aid in easy handling.
Ingredients:
For the Psyllium Gel:
- 20 grams whole psyllium husks (or 18 grams psyllium powder)
- 260 grams water (room temperature)
Dry Ingredients:
- 130 grams tapioca starch (or arrowroot starch)
- 100 grams potato starch (or cornstarch)
- 170 grams sorghum flour (or brown rice, millet, or oat flour)
- 15 grams sugar (or honey/maple syrup)
- 7 grams xanthan gum (or guar gum)
- 8 grams baking powder
- 12 grams sea salt
Wet Ingredients:
- 120 grams milk (or plant-based milk for a dairy-free option)
- 2 large eggs (room temperature)
- 50 grams sunflower oil (or any neutral vegetable oil)
- 60 grams active gluten-free sourdough starter
Instructions:
- Prepare Psyllium Gel:
In a medium bowl, whisk together psyllium husk and water. Let sit for 2 minutes to form a gel. - Mix Dry Ingredients:
Combine all dry ingredients in a large mixing bowl and whisk thoroughly. - Combine Wet and Dry Ingredients:
Add the psyllium gel, wet ingredients, and dry mix into a bowl. Mix with an electric mixer for at least 5 minutes for a smooth dough. (Hand mixing works too, but the texture might vary.) - Shape the Dough:
Turn the sticky dough onto a floured surface. Shape into a ball or batard. Use greased hands or dust with flour to prevent sticking. - Proof the Dough:
Place the dough into a floured banneton or a towel-lined bowl, seam side up. Cover and proof for 5–7 hours at room temperature or refrigerate overnight (12–18 hours). - Bake the Bread:
- Transfer the dough onto parchment paper and score the top with a razor.
- Place in a cold Dutch oven, cover with a lid, and start preheating the oven to 450°F (230°C).
- Once preheated, bake for 40 minutes. Remove the lid, lower the temperature to 350°F (175°C), and bake for another 30 minutes.
- Cool and Enjoy:
Allow the loaf to cool completely on a wire rack before slicing with a serrated knife.
