Description
Here’s a step-by-step gluten-free sourdough bread recipe:
Ingredients
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1 cup active gluten-free sourdough starter
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1½ cups warm water
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2 cups brown rice flour
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1 cup sorghum flour
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½ cup tapioca starch
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1 tbsp psyllium husk powder
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1½ tsp salt
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1 tbsp olive oil
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Optional: herbs, seeds, garlic powder for flavor
Instructions
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Mix dry ingredients: In a large bowl, whisk together the flours, salt, and psyllium husk.
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Add wet ingredients: Stir in the sourdough starter, warm water, and olive oil. Mix until combined.
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Let it rest: Cover with a towel and let it rest for 1 hour to hydrate the flour.
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Shape the dough: Transfer to a parchment-lined loaf pan or banneton. Smooth the top.
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Final proof: Let rise at room temp for 5–8 hours or until dough increases in volume.
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Bake: Preheat oven to 450°F (232°C). Place a Dutch oven inside to preheat for 30 minutes. Carefully place dough into the Dutch oven. Bake covered for 25 minutes, then uncovered for 25 more.
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Cool: Let bread cool completely before slicing to set the crumb.
Notes
This process may vary slightly depending on your flour mix and kitchen temperature. But the main goal is to maintain hydration and ensure the dough isn’t too dry.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: BREAD
- Cuisine: AMERICAN
Keywords: gluten-free sourdough bread, gluten-free starter, homemade sourdough, gut-friendly bread