gluten-free sourdough bread

Description:

This Gluten-Free Sourdough Bread is soft on the inside with a perfectly crispy crust, and has the signature tang of traditional sourdough. It’s made with a gluten-free sourdough starter and a mix of gluten-free flours to achieve that satisfying chew without the gluten!

Ingredients:

For the Sourdough Starter:

• 1/2 cup (120g) gluten-free sourdough starter (active and bubbly)
• 1/2 cup (120g) water (room temperature)
• 1/2 cup (60g) gluten-free all-purpose flour (or brown rice flour)

For the Bread Dough:

• 2 cups (240g) gluten-free all-purpose flour (ensure it includes xanthan gum or add 1 tsp)
• 1/2 cup (60g) sorghum flour (or brown rice flour)
• 1/4 cup (30g) tapioca starch
• 2 tablespoons psyllium husk powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon honey (optional)
• 1 1/4 cups (300g) water (room temperature, adjust as needed)
• Optional: Seeds for topping (sesame, flax, sunflower, etc.)

Instructions:

1. Feed the Sourdough Starter:

• 6-8 hours before baking: Feed your gluten-free sourdough starter by mixing 1/2 cup of starter with 1/2 cup of water and 1/2 cup of gluten-free flour. Let it sit at room temperature until it becomes bubbly and active.

2. Prepare the Dry Ingredients:

• In a large mixing bowl, whisk together the gluten-free all-purpose flour, sorghum flour, tapioca starch, psyllium husk powder, and salt.

3. Mix the Dough:

• In a separate bowl, combine the active sourdough starter, olive oil, honey (if using), and water. Pour the wet mixture into the dry ingredients and stir until a thick, sticky dough forms. The dough should be moist but not runny. If it’s too dry, add a tablespoon of water at a time.

4. Shape the Dough:

• Lightly flour a surface with gluten-free flour and shape the dough into a round loaf or place it in a loaf pan lined with parchment paper. Cover the dough loosely with a damp cloth or plastic wrap.

5. First Rise:

• Let the dough rise at room temperature for 4-6 hours, or until it has puffed up and looks airy. Gluten-free doughs don’t double in size like traditional doughs, but the rise will still be noticeable.

6. Preheat the Oven:

• Preheat your oven to 450°F (230°C). Place a Dutch oven or a baking stone inside to preheat for at least 30 minutes. If you don’t have a Dutch oven, you can bake the bread on a regular baking sheet, but the Dutch oven gives a better crust.

7. Score the Bread and Bake:

• Once the dough has risen, use a sharp knife or bread lame to score the top of the bread (make shallow cuts across the top). This allows the bread to expand while baking.
• Carefully transfer the dough into the preheated Dutch oven or onto the baking stone. Cover with the lid and bake for 25 minutes. After 25 minutes, remove the lid and continue baking for another 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.

8. Cool the Bread:

• Remove the bread from the oven and let it cool completely on a wire rack before slicing. Gluten-free bread needs time to set as it cools, so avoid slicing while it’s hot.

Total Time:

• Preparation Time: 15 minutes
• First Rise: 4-6 hours
• Baking Time: 45-50 minutes
• Total Time: About 5-7 hours

Nutritional Information (per slice, based on 12 slices):

• Calories: 150
• Total Fat: 4g
  • Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 27g
  • Fiber: 3g
  • Sugars: 1g
• Protein: 3g

Notes:

• Sourdough Starter: If you don’t already have a gluten-free sourdough starter, you can make one from scratch by mixing equal parts gluten-free flour (like brown rice flour) and water, feeding it daily for about 7 days until it’s bubbly and active.
• Psyllium Husk: Psyllium husk acts as a binder and helps with the elasticity of gluten-free dough. If you don’t have psyllium, you can substitute with ground flaxseed or chia seeds, but psyllium gives the best result.
• Storage: Gluten-free sourdough bread can be stored at room temperature for 2-3 days or frozen for up to 2 months.

This Gluten-Free Sourdough Bread is a wonderful, tangy loaf that’s perfect for those who want the flavor of traditional sourdough while staying gluten-free!