No gluten? No problem. Come learn how to make gluten-free sourdough bread at home. Without kneading or "stretch and folds", this recipe is even easier to make than wheat sourdough! This recipe creates a wholesome homemade GF loaf that is soft and spongy in texture, full of small air bubbles, slices beautifully, and toasts to superb crunch.
450 grams total GF flour - we use 175 grams of organic brown rice flour, 150 grams of millet flour, 100 grams of sorghum flour, and 25 grams of buckwheat flour
3 tbsp psyllium husk
10 grams salt - sea salt, kosher salt, or Himalayan salt is preferred over iodized table salt
1.5 to 2 cups filtered water, room temperature and filtered/non-chlorinated ((*see water notes below))
1 tbsp honey (optional)
Categories
Side Dish
Sourdough
Steps
Several hours before making the dough, feed your starter and allow it to reach peak activity level.
Combine all dry ingredients (flours, salt and psyllium husk) in a mixing bowl.
Add wet ingredients (starter, water, and optional honey). Mix with a utensil first, and then you may want to use clean hands to thoroughly mix further. Or, use a stand mixer.
Form the dough into a fairly smooth ball, and set it in the bottom of a bowl. (You don't need to knead the dough, or perform "stretch and folds" as you would with gluten-based sourdough.)
Cover the bowl with a damp cloth. Set it aside in a location that is as close to 75F as possible to "bulk ferment" for 3-5 hours.
After an average of 4 hours of bulk fermentation at room temperature, gently transfer the dough into a flour-dusted banneton proofing basket. (Or if you're not baking in a Dutch oven, transfer the dough into a parchment-lined or greased bread loaf pan at this time.)
Cover the banneton (or pan) with a damp lint-free towel. You can leave it at room temperature for another hour (optional) and then move it to the refrigerator, or just refrigerate immediately after transfer.
Allow the dough to cold-proof the dough overnight (7 to 12 hours). Leave it in the fridge until immediately before transferring to hot pre-heated baking pan.
Preheat the oven to 475 degrees F. If you’re using a dutch oven or combo cooker, place it in the oven to preheat for one hour as well.
After an hour of preheating the baking pan, use the cutting board trick (see Note 2 below) to carefully transfer the cold dough out of the banneton and into the hot combo cooker or dutch oven. Score the top of the loaf with a bread lame if desired.
Bake the loaf covered for 55-60 minutes, and then remove the lid and bake for an additional 5-10 minutes uncovered. (See Note 3 below)
After baking, immediately transfer to a wire rack to cool.
Let the sourdough bread loaf cool at room temperature for several hours before cutting. If it's cut while still hot, moisture (steam) will escape and can make the bread more gummy, dry out, and get stale faster.
Store the finished gluten-free sourdough bread wrapped in a dry lint-free cloth towel, and then inside a brown paper bag for up to a week. Toasting or lightly broiling the bread helps revive stale bread. Freeze some while still fresh (the first day) if you think you won't be able to finish the loaf within 3-4 days.
Reviews
Dana on 2024-05-02 (3 stars): Just made baked the bread this morning! Flavor is good but do you have any tips for the bread to not be "gummy". Not sure if I didn't cook it long enough. Been trying to find a GF Sourdough recipe that is not gummy. Thank you!!
