Gluten-Free Sourdough Bread
This gluten-free sourdough bread is tangy, chewy, and naturally fermented—perfect for those avoiding gluten. Made with a custom flour blend and a gluten-free starter, this bread is both wholesome and flavorful.
Equipment
- Mixing Bowl
- Dutch Oven
- Parchment Paper
Ingredients
Bread Dough
- 2 cups gluten-free sourdough starter
- 3 cups gluten-free flour blend brown rice, sorghum, and buckwheat
- 1.5 cups water adjust as needed
- 2 tbsp psyllium husk
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp apple cider vinegar improves dough strength
Instructions
- In a mixing bowl, combine sourdough starter, gluten-free flour blend, psyllium husk, and salt.
- Gradually add water while mixing until a sticky dough forms. Stir in olive oil and vinegar.
- Let the dough rest for 30 minutes to allow ingredients to hydrate.
- Shape the dough into a round loaf on parchment paper and let it rise at room temperature for 4-6 hours until slightly puffy.
- Transfer to the fridge for 8-12 hours for final proofing and improved flavor.
- Preheat oven to 450°F (230°C) with Dutch oven inside. Carefully place dough inside, cover, and bake for 30 minutes.
- Remove lid and bake uncovered for 15-20 minutes until crust is golden brown.
- Cool completely before slicing to avoid a gummy texture.
Notes
Use a mature starter for best results. For lighter loaves, try baking at 425°F and tenting with foil if crust gets too dark. Add steam during baking for a crispier crust.