Gluten Free Sourdough Bread Recipe
Craving a crusty, tangy loaf without the gluten? This gluten free sourdough bread delivers a golden brown crust and soft, chewy crumb—perfect for celiac folks or anyone seeking a healthier bake. Simple ingredients, big flavor, and a little patience make it a kitchen win!
Ingredients
- 100 g active gluten free sourdough starter made with brown rice flour
- 400 g gluten free flour blend 200 g rice flour, 100 g tapioca flour, 100 g potato starch
- 2 tbsp psyllium husk powder
- 1.5 tsp sea salt
- 350 ml water filtered, adjust for dough consistency
- 1 tsp honey optional, to feed the starter
Instructions
- Mix the Dough: In a large bowl, whisk the active gluten free sourdough starter, water, and honey until combined. Add the gluten free flour blend, psyllium husk powder, and sea salt. Stir with a wooden spoon for 2 minutes until sticky and smooth.
- Rest: Cover the bowl with a damp cloth and let the dough rest at room temperature for 30–60 minutes to hydrate.
- Shape: Lightly dust a surface with rice flour. Gently shape the dough into a round loaf—don’t overwork it, as it won’t stretch like wheat dough.
- Proof: Place the dough in a floured proofing basket or bowl. Cover and let it rise for 3–4 hours at room temperature, or refrigerate overnight for deeper flavor.
- Preheat: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
- Bake: Carefully transfer the dough to the hot Dutch oven. Score the top with a sharp knife. Bake covered for 20 minutes, then uncover and bake 20–25 minutes more until golden brown.
- Cool: Remove from the oven and cool on a wire rack for 1–2 hours before slicing—cutting too soon makes it gummy.