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gluten free sourdough bread recipe

Gluten Free Sourdough Bread Recipe for a Tangy and Chewy Homemade Loaf

This loaf represents a remarkable achievement in alternative baking: a tangy, airy bread crafted without gluten. It delivers the satisfying chew and characteristic sour notes of traditional sourdough, reimagined for those with dietary restrictions.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 minutes
Course Baking, Dessert, Main Dishes
Cuisine American
Servings 1 people
Calories 150 kcal

Equipment

  • Mixing Bowls (various sizes)
  • Measuring cups and spoons
  • Kitchen Scale
  • Sturdy Spatula
  • Damp Cloth or Plastic Wrap
  • Banneton Basket or Bowl
  • Parchment Paper
  • Dutch Oven
  • Sharp Knife or Lame
  • Wire Rack

Ingredients
  

  • 150 g Active Gluten-Free Sourdough Starter (100% hydration)
  • 300 g Warm Water (85-90F)
  • 150 g Brown Rice Flour
  • 100 g Tapioca Starch
  • 50 g Sorghum Flour
  • 8 g Psyllium Husk Powder
  • 5 g Sea Salt
  • 2 tablespoons Olive Oil (for greasing)

Instructions
 

  • Step 1: Activate the Starter: Ensure the gluten-free sourdough starter is active and bubbly. Feed the starter 4-12 hours before beginning the recipe. It should have at least doubled in size after feeding.
  • Step 2: Mix the Dough: In a large bowl, combine the warm water and active starter. Whisk until the starter is mostly dissolved. Add the brown rice flour, tapioca starch, sorghum flour, psyllium husk powder, and sea salt to the bowl.
  • Step 3: Combine Thoroughly: Using a sturdy spatula or your hands, mix the ingredients until a thick, sticky dough forms. The dough should be well-combined with no dry pockets of flour.
  • Step 4: First Proof (Bulk Fermentation): Cover the bowl with a damp cloth or plastic wrap. Let the dough rest at room temperature (around 70-75F) for 1.5-2 hours. Perform a stretch and fold every 30 minutes during the first hour. This helps to develop the dough's structure.
  • Step 5: Shape the Loaf: Gently transfer the dough to a lightly floured surface (use rice flour). Shape it into a round or oblong loaf. Be careful not to deflate the dough too much.
  • Step 6: Second Proof (Final Proof): Line a bowl or banneton basket with parchment paper and lightly dust it with rice flour. Place the shaped loaf into the prepared bowl, seam-side up. Cover with a damp cloth or plastic wrap and let it proof in the refrigerator for at least 2 hours, or up to overnight. This slow, cold proof enhances the flavor and texture.
  • Step 7: Preheat the Oven: Preheat the oven to 450F (232C) with a Dutch oven inside for at least 30 minutes. The Dutch oven is crucial for creating a steamy environment, which helps the bread rise and develop a crispy crust.
  • Step 8: Score the Loaf: Carefully remove the hot Dutch oven from the oven. Remove the loaf (with the parchment paper) from the bowl and gently place it into the Dutch oven. Score the top of the loaf with a sharp knife or lame. This allows the bread to expand during baking and prevents cracking. A simple cross or a single slash down the center works well.
  • Step 9: Bake: Cover the Dutch oven with its lid and bake for 30 minutes. Then, remove the lid and bake for an additional 20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210F (96-99C).
  • Step 10: Cool Completely: Carefully remove the baked loaf from the Dutch oven and transfer it to a wire rack. Allow the bread to cool completely before slicing (at least 1-2 hours). This is crucial for the crumb to set and prevent a gummy texture. Optional Tips: For a different flavor profile, substitute almond flour for some of the brown rice flour. If the dough is too sticky to handle, lightly flour your hands with rice flour. If a Dutch oven is unavailable, bake the bread on a baking sheet with a tray of hot water placed on the bottom rack of the oven to create steam.

Notes

Variations

  • Ingredient Swaps:
    • Almond Flour: Substitute up to 50g of brown rice flour with almond flour for a nuttier flavor and increased protein content.
    • Potato Starch: Replace tapioca starch with potato starch in equal amounts for a slightly different texture.
    • Seeds and Grains: Add 2-3 tablespoons of flax seeds, chia seeds, or sunflower seeds to the dough for added nutrition and texture.
  • Regional Twists:
    • Italian Herb Infusion: Incorporate 1-2 teaspoons of dried Italian herbs (such as oregano, basil, and rosemary) into the dough for a savory, herbaceous loaf.
    • Spiced Sweetness: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dough for a warm, subtly sweet variation, suitable for breakfast or dessert.
  • Dietary Adjustments:
    • Vegan Option: This recipe is naturally vegan. Ensure the sourdough starter is also vegan-friendly, using only flour and water for feeding.
    • Lower Carb: While gluten-free, this bread is not necessarily low-carb. Consider reducing the amount of tapioca starch and increasing the almond flour to lower the carbohydrate content. However, this may affect the texture.

Serving Suggestions

This “gluten free sourdough bread recipe” lends itself well to a variety of serving options. It is excellent when served warm with a smear of dairy-free butter or a drizzle of olive oil. It can be used for sandwiches, providing a hearty base for both savory and sweet fillings. The bread also makes a delicious accompaniment to soups and salads, offering a satisfying textural contrast. For a simple yet elegant appetizer, toast slices and top with avocado, tomato, and a sprinkle of sea salt. Its tangy flavor pairs well with creamy cheeses and cured meats.

Storage Tips

Proper storage is crucial for maintaining the freshness and quality of this “gluten free sourdough bread recipe”. Once cooled, the loaf should be stored in an airtight container or a bread bag at room temperature. Storing it in the refrigerator is not recommended, as this can dry out the bread. For longer storage, the loaf can be sliced and frozen in a freezer-safe bag. Thawing individual slices as needed helps to preserve freshness. Properly stored at room temperature, this bread typically lasts for 2-3 days. Frozen slices can be stored for up to 2-3 months.

Frequently Asked Questions

  • Question 1: Why is my gluten-free sourdough bread so dense? Answer: Density can be caused by an inactive starter, insufficient proofing, or an imbalance in the flour blend. Ensure the starter is active, proof the dough adequately, and adjust the flour blend for a lighter texture.
  • Question 2: Can I use a different type of gluten-free flour? Answer: The recipe is formulated for a specific blend. Substituting flours may require adjusting the hydration and baking time. Start by substituting a small amount and observing the results.
  • Question 3: How do I know when my starter is active enough? Answer: An active starter will double in volume within a few hours of feeding and have visible bubbles throughout. It should also have a slightly tangy aroma.
  • Question 4: My bread is gummy. What did I do wrong? Answer: A gummy texture can result from underbaking or not allowing the bread to cool completely before slicing. Ensure the internal temperature reaches 205-210F (96-99C) and allow the bread to cool for at least 1-2 hours.
Keyword Bread, Easy Baking, Homemade, Sourdough