I can’t believe that the day is here when I am finally sharing my gluten free sourdough bread recipe with you all! This has been a labor of love and filled with lots of trial and error, but I can confidently say there is nothing more satisfying than creating your own gluten free bread and getting to enjoy and share your hard work!
If you are ready to make your own gluten free sourdough starter, you can check out my instructions to get started here, and within a week, you will be ready to make your own gluten free sourdough loaf!
Ingredients:
2 cups King Arthur Gluten Free Measure for Measure Flour
1 tsp Salt
1 ¾ cup Water, room temperature
1 ½ tbsp Honey
¼ cup Psyllium Husk, whole
1 cup Sourdough Starter
White Rice Flour
Before you are ready to start making your gluten free sourdough loaf, you will need to feed your starter with ½ cup of gluten free flour and ½ a cup of water. Do this 6 to 12 hours before.
In a large glass bowl, whisk together the flour and salt.
In a separate bowl, combine the water, honey, and psyllium husk. Let it sit for a few minutes or until it begins to form a gel.
Once the psyllium husk mixture has thickened, mix in the sourdough starter.
Combine your wet and dry ingredients and mix with a dough whisk. Your dough will likely appear a little dry & hard to form into a ball – this is okay! Cover with plastic wrap and set aside for 30-45 minutes in a dark, warm place.
Now we enter the first phase of stretching the dough. This is what ultimately helps with the shape and size of the loaf. If this was a gluten full loaf, these stretches would help with gluten production. In a gluten free loaf, the psyllium husk gel that we made will act in a similar manner.
For our first stretch of the dough, we will focus on forming a dough ball. Knead the dough until a smooth ball forms. Cover and set aside for 30 minutes.
For our second stretch of the dough, you will gather half of the dough, stretch it upwards, and fold it over itself. You will rotate the bowl ¼ turn & repeat three more times. Cover and set aside for 30 minutes.
Repeat your stretches a third time.
After the stretching & folding phase, we enter our long proof stage. I have found that the best method for proofing a gluten free loaf is a long proof in the fridge. You can either keep the dough in the glass bowl or transfer it to your proofing basket. Cover with a dish towel and place in the fridge for 8-12 hours.
Once the long proof is over, it is time to shape your dough:
Clean your counter and dampen it with water. This will help to keep the dough from sticking to the counter.
Flatten the dough into a rectangle, being careful not to cause any tears or holes.
Fold the dough into thirds, creating a trifold, and then roll into a ball. Knead gently to close the seams and shape the loaf.
Rest for 15-20 minutes and repeat.
The last step before baking is one more shorter proof. Line the glass bowl or your proofing basket with a tea towel and lightly dust with white rice flour to prevent sticking. Place the dough seam side up in the bowl/basket and cover with the rest of the tea towel. Place it back in the fridge for 2 hours.
30 minutes or so before the final proof is over, preheat your oven to 500F with your dutch oven inside of it.
Once the oven has preheated, lay a piece of parchment paper down on the counter. Place the dough seam-side down on the parchment paper and dust off the remaining white rice flour.
Score the dough in any design you would like using a bread lame or a knife.
Carefully place the dough into your dutch oven.
Drop your oven temperature to 450F and bake the loaf with the lid on the dutch oven for 45 minutes.
Remove the lid and bake uncovered for 25 minutes.
When the loaf is done baking, immediately remove from the dutch oven and place on a cooling rack.
As tempting as it may be, do not cut into your loaf. You need to let it cool for a few hours before you slice into it, otherwise it will be very gummy.
Tips:
Making gluten free sourdough bread is time & labor intensive! Add in the cooling time and it is close to a 24 hour process. I like to start my loaf at 7 or 8 in the morning so that I can bake it before I go to bed. This allows it to cool completely overnight, making it perfect to eat in the morning.
I owe so much of what I have learned about making gluten free sourdough to Ally Tjoelker of Little Bitta Kitchen. She has fantastic sourdough recipes for gluten free and gluten full loaves, along with lots of other recipes for how to use your sourdough discard.
You can find all the tools I use to make my gluten free sourdough bread on my amazon storefront under Sourdough Starter Kit. Full disclosure, I can earn commissions off of anything purchased from this kit, but I promise that I would not link anything if it wasn't what I was already using!
