Gluten-Free Sourdough Bread Recipe

Craving that tangy, chewy sourdough but need it to be gluten-free? You’re in the right place! This recipe delivers a delicious, authentic gluten-free sourdough loaf that even gluten-eaters will love. It takes patience, but the reward is absolutely worth it.

Why Gluten-Free Sourdough is Different

Traditional sourdough relies on gluten development for its structure. Gluten-free flours lack this key component, so we need to use a blend of flours and a binder (like psyllium husk) to mimic that elasticity. This recipe uses a combination of brown rice flour, tapioca starch, and sorghum flour for a balanced flavor and texture.

Building Your Gluten-Free Sourdough Starter

This is the foundation! You’ll need a mature, active gluten-free starter. If you don’t have one, start by mixing equal parts gluten-free flour blend (the same blend as the bread) and water. Feed it daily, discarding half and adding fresh flour and water, until it doubles in size within a few hours after feeding. This might take a week or more.

Recipe: Gluten-Free Sourdough Loaf

Ingredients:

• 150g active gluten-free sourdough starter
• 300g warm water
• 150g brown rice flour
• 100g tapioca starch
• 50g sorghum flour
• 10g psyllium husk powder
• 8g salt

Instructions:

1. Autolyse: Combine the flours and water in a bowl. Mix until just combined and let it rest for 30 minutes. This hydrates the flours.
2. Mix: Add the starter, psyllium husk, and salt to the autolysed dough. Mix thoroughly until a smooth, sticky dough forms.
3. Bulk Fermentation: Place the dough in a lightly oiled bowl. Perform stretch and folds every 30-45 minutes for the first 2-3 hours. Then, let the dough bulk ferment for 4-6 hours, or until it has increased in volume by about 50-75%. Keep an eye on the dough – the time will depend on your starter’s activity and the temperature.
4. Shape: Gently shape the dough into a round or oval loaf.
5. Proof: Place the shaped dough in a banneton basket lined with rice flour. Cover and refrigerate overnight (8-12 hours).
6. Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven. Place the dough in the Dutch oven, score the top with a sharp knife, and cover. Bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, or until the crust is golden brown.
7. Cool: Let the bread cool completely on a wire rack before slicing. This is crucial for a good texture!

Tips for Success:

• Use a kitchen scale for accurate measurements.
• Don’t skip the autolyse!
• A strong, active starter is key.
• Be patient! Gluten-free sourdough takes time.

Enjoy your delicious, homemade gluten-free sourdough bread! Experiment with different gluten-free flours to find your favorite blend.

Ingredients:
active gluten-free sourdough starter, warm water, brown rice flour, tapioca starch, sorghum flour, psyllium husk powder, salt

Tags:
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