Gluten-Free Sourdough Bread

Making gluten-free sourdough bread is a bit different from traditional wheat-based bread, but with your active starter, you're ready to bake! This recipe will guide you through the process step by step.

Need to make your starter? Here's my easy sourdough starter recipe!

Ingredients (for a medium loaf)

For the bread:

• 200 g active gluten-free sourdough starter (bubbly and ready to use).
• 500 g gluten-free flour blend (a mix of rice flour, sorghum flour, buckwheat flour, tapioca starch, and potato starch works well).
• 10 g salt (adjust to taste).
• 350-400 ml warm water (depending on flour absorption).
• 1 teaspoon psyllium husk (optional, helps with structure and elasticity).
• 1 teaspoon apple cider vinegar (optional, enhances fermentation).

For the topping (optional):

• Seeds (sesame, chia, flax, etc.).
• Gluten-free oats.

Instructions

Step 1: Prepare the dough

1. In a large bowl, mix the gluten-free sourdough starter with the warm water until fully combined.

2. Add the gluten-free flour blend, salt, psyllium husk (if using), and apple cider vinegar (if using). Stir until well incorporated.

3. The dough will be stickier and less elastic than traditional wheat dough—this is normal. If it's too dry, add more water (1-2 tablespoons at a time).

Step 2: First fermentation

1. Cover the bowl with a clean cloth or plastic wrap.

2. Let the dough rest at room temperature (68-77°F / 20-25°C) for 4-6 hours. The dough should increase slightly in volume and show bubbles.

Step 3: Shape the bread

1. Lightly grease a loaf pan (rectangular or round) or line it with parchment paper.

2. With damp hands (to prevent sticking), transfer the dough to the pan and gently shape it.

3. Sprinkle seeds or gluten-free oats on top if desired.

Step 4: Second fermentation

1. Cover the pan with a clean cloth and let the dough rise for another 2-4 hours, or until it increases slightly in volume.

2. Preheat the oven to 220°C (425°F) during the last 30 minutes of fermentation.

Step 5: Bake the bread

1. Before baking, score the top of the dough with a sharp knife (this helps it expand evenly).

2. Bake for 40-50 minutes:

First 20 minutes at 220°C (425°F).

Then reduce the temperature to 200°C (390°F) and bake until golden brown and the loaf sounds hollow when tapped.

3. If the bread browns too quickly, cover it with aluminum foil.

Step 6: Cool the bread

1. Remove the bread from the oven and let it cool in the pan for 10 minutes.

2. Transfer it to a wire rack and allow it to cool completely before slicing (this takes 1-2 hours).

Additional Tips

Texture: Gluten-free bread tends to be denser than wheat bread, but psyllium husk and proper fermentation help improve structure.

Flour Variations: Experiment with different flour combinations to find your preferred taste and texture.

Storage: Store the bread in a cloth or paper bag for 1-2 days at room temperature. For longer storage, refrigerate and toast before eating.

FAQs

1. Why is my dough so sticky?

Gluten-free doughs lack elasticity and tend to be stickier. Wetting your hands when handling the dough can help.

2. Can I use a different flour blend?

Yes! Try different combinations of gluten-free flours, but keep a balance between starches and whole-grain flours for a good texture.

3. How do I know when my sourdough starter is ready?

It should be bubbly and double in volume after feeding. If it's sluggish, give it an extra feeding before baking.

4. Can I freeze this bread?

Yes! Slice it first, then freeze in an airtight container for up to 3 months. Toast before serving.

Print