Simple Gluten-Free Sourdough Loaf

December 14, 2023

9-10 hours

medium

Makes 1-2 loaves, depending on size

Hello and happy Thursday! I have developed a more simple sourdough loaf recipe that requires fewer gluten-free flours than my more involved gluten-free sourdough loaf.

Making sourdough bread is easier than it seems and is less scary than many people think. Did you know that sourdough contains a gut-healthy culture called Lactobacillus that helps to keep glycemic levels low after eating a meal? This means your blood sugar doesn’t spike after a meal when you eat a slice of sourdough bread with it.

The Wrote Oat Flour Blend is what you will need to make this simple version of my sourdough bread. This is the all-purpose flour I often use in baking. It is versatile and all my bakes always turn out great.

While I don’t believe you must have a Dutch oven for baking sourdough bread, a large, heavy-bottomed, oven-safe pot works best for gluten-free sourdough bread-baking because it’s often difficult to get the bottom of the bread baked completely unless there is that evenly-hot surface on which to bake the bread. I often bake my breads in a loaf pan set inside my roasting pot and it works great.

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Ingredients

Adjust Servings

	200 grams gluten-free sourdough starter
	125 grams filtered water
	100 grams brown rice flour
	375 grams filtered water
	25 grams psyllium husk
	20 grams honey
	35 grams millet flour or sorghum flour
	320 grams The Wrote Oat Flour Blend
	15 grams sea salt
	18 grams olive oil or avocado oil

Directions

Make the Preferment

Combine the sourdough preferment in a medium-sized bowl: the sourdough starter, 120 grams filtered water, and 100 grams brown rice flour. Cover and allow to set in a warm place for 4-12 hours.

If it's during the cold months of the year or your kitchen is cold, I recommend placing your preferment in a cold oven with the oven light on. This allow the oven to be an ideal warm temperature for the sourdough preferment.

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Combine the Ingredients

In a medium bowl, combine and allow to gel: the 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 sourdough preferment with the olive oil.

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Make the Dough

Combine the wet ingredients into the dry ingredients and hand knead it in the bowl until all the flour has been kneaded in.

Flour a surface on the cleaned counter and knead the dough into a smooth ball.

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Proof the Dough

Place the dough in an oiled bowl (or oiled loaf pan if you're planning to bake your bread in a loaf pan), cover, and proof in a warm place for 3 hours.

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Preheat the Oven

Preheat the oven to 425*F for 20-30 minutes with your Dutch oven or oven-safe, heavy-bottomed pot/roasting pot (with the lid on) inside the oven to also preheat.

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Bake the Bread

If using the Dutch oven to bake the bread, gently flip your bread onto a parchment paper sheet and score the bread with a sharp knife or bread lame. Place in the Dutch oven and put the lid on. If using a bread loaf pan, simply keep your bread in the loaf pan it rose in and score the top of it. I bake it in the loaf pan inside my roasting pot.

Put several ice cubes on a cookie sheet or into the bottom of the Dutch oven and bake for 45 minutes. Keep the oven door closed to allow the steam to develop a crust on the bread.

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Bake the Bread, Part 2

Remove the lid off the Dutch oven and bake the bread another 25-45 minutes (depending on how large your bread is, if you made 1 or 2 loaves) until the bread is golden brown and it sounds hollow when tapped.

I also use a food thermometer to check the internal temperature to be sure the bottom of the bread is baked. The internal temperature should be about 205* F.

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Cool the Bread

Allow the bread to cool completely on a wire rack before slicing. This will allow the steam inside the bread to set the internal crumb. If you slice it before it has cooled the internal crumb will be gummy. This is a fact of gluten-free baking.

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Notes

Wait to slice the bread until it has cooled. If you slice it while hot, the interior will be gummy and unsatisfactory.

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Simple Gluten-Free Sourdough Loaf