Gluten-Free Sourdough Bread

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Learn how to make a delicious gluten-free sourdough bread recipe with defined scoring and a tender interior.

Prep Time25

Cook Time1 25

Total Time1 50

Course: Baking, Bread

Cuisine: American, European

Keyword: Gluten-free sourdough bread

Servings:

Calories: 153kcal

Equipment

Ingredients

Preferment

200 g Active starter
125 g Water filtered
100 g Brown rice flour fine brown rice flour

Liquid

310 g Water
25 g Psyllium husk
20 g Maple syrup or honey
10 g Olive oil

Dry ingredients (flour mix)

Instructions

Preferment
Feed your starter generously, providing approximately 150g each of water and flour. This hearty feeding encourages vigorous activity, which is vital for successful breadmaking.
If your starter has been refrigerated, conduct two feedings before commencing breadmaking. This ensures your starter is thoroughly revitalized and primed for baking.
Start by mixing active starter, water, and flour in a bowl. Cover with plastic wrap and set it aside in a warm place. It can last 5- 20 hours, depending on how sour you want the bread to be. The longer you ferment it, the sourer the bread will be. Look for the preferred to be bubbly—you will know it is ready to mix.
Dough
Begin by mixing your psyllium husk, sweetener, and water to create a gel-like mixture. Set this aside to gel while you prepare the flour blend.
In a large bowl or stand mixer, combine your selected flours and starches along with salt. This is also the stage to incorporate any dry seasonings or herbs for added flavor.
Integrate the psyllium gel mixture into your active starter, olive oil if desired, and any other wet ingredients. Ensure thorough mixing to create a cohesive dough.
Gradually add the wet ingredients to the flour mixture, using a spoon or dough hook to combine until a smooth dough forms.
Transfer the dough onto a clean, smooth work surface and knead it into a smooth ball. Shape the dough as desired, ensuring proper sealing of seams for a tidy appearance.
Place the shaped dough into a proofing basket or a bowl lined with a clean tea towel. Cover and allow the dough to proof for approximately three hours at room temperature or overnight in the refrigerator.
Baking Your Bread
Preheat your oven to 425°F/218°C, ensuring the Dutch oven is heated if using. Follow these steps for successful baking:
Prehat the Dutch oven for 20 minutes.
Score the dough to control steam release and promote even rise, then carefully transfer it into the preheated Dutch oven using parchment paper or a silicone sling.
Bake the bread for 45 minutes with the lid on to facilitate oven spring and crust development.
After 45 minutes, remove the lid and continue baking for 25 to 40 minutes until the desired golden brown color is achieved.
Once baked, carefully remove the bread from the oven and allow it to cool completely before slicing.

Nutrition