Gluten-Free Sourdough Bread

November 1, 2023

9 hours

medium

Makes 1 loaf

I haven’t made sourdough bread in almost a year. I made sourdough starter back in December 2022 but unfortunately it died. I haven’t made time to start a new sourdough starter until this September and this sourdough starter has been a compete success! When I made my first loaf from this starter yesterday I wasn’t sure if the starter was ready, but I gave it a chance since the starter had been very active and looked entirely promising. I wasn’t disappointed! The bread has that perfect sourdough taste, the crust is beautifully developed, and the crumb is artisan-worthy!

Whether you decide to make your own sourdough starter or desire to purchase some dehydrated for a one-time use, you won’t be disappointed with this recipe!

4 from 3 Reviews

Ingredients

Adjust Servings
200 grams sourdough starter
125 grams filtered water
100 grams brown rice flour
375 grams filtered water
25 grams psyllium husk
20 grams honey
50 grams potato starch
50 grams arrowroot flour
75 grams tapioca starch
80 grams sorghum flour
65 grams brown rice flour
35 grams millet flour
15 grams sea salt
18 grams olive oil

Directions

1.
Make the Preferment
Combine the preferment in a medium-sized bowl, cover, and allow to set in a warm place for 4-12 hours: sourdough starter, 125 grams filtered water, 100 grams brown rice flour.
If it's during a cold part of the year or your kitchen is cold, I recommend placing your preferment in your cold oven with the oven light on. This allows the oven to be an ideal warm for the preferment.
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2.
Combine the Ingredients
In a medium bowl, combine and allow to gel: psyllium husk, 375 grams filtered water, and 20 grams honey. Set aside.
In a large bowl, combine the remaining dry ingredients. Whisk the psyllium gel into the preferment with the olive oil.
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3.
Make the Dough
Combine the wet ingredients into the dry ingredients and hand knead in the bowl until all the flour has been kneaded in.
Flour a surface and knead the dough into a smooth ball.
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4.
Proof the Dough
Place the dough in an oiled bowl, cover, and proof in a warm place for 3 hours.
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5.
Preheat the Oven
Preheat the oven to 425*F for 20-30 minutes with your Dutch oven with the lid on (I use a steel roasting pot) inside the oven to also preheat.
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6.
Bake the Bread
Gently flip the dough onto a parchment paper sheet and score the bread with a sharp knife or bread lame.
Gently place the dough with the parchment paper into the Dutch Oven and place the lid on. Bake 45 minutes.
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7.
Bake the Bread, Part 2
Remove the lid off the Dutch Oven and bake the bread another 30-45 minutes, until the bread is golden brown and the bread sounds hollow when tapped.
Cool completely before slicing or the bread will be gummy.
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Notes

Wait to slice the bread until it has completely cooled. The steam inside the bread is necessary to create the tender crumb of the bread. If you slice it before it has cooled, the bread will be gummy and unsatisfactory.
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