Gluten-Free Sourdough Bread
Delicious and easy gluten-free sourdough bread recipe for beginners. Perfect for toast, sandwiches, or dipping in your favorite soup!
Servings: 1 loaf
Calories: 188kcal
Equipment
- 1 Dutch Oven
- 1 Banneton Basket 7 inch
- 1 Dough Whisk
- 1 Kitchen Scale
Ingredients
- 106 g brown rice flour
- 80 g gluten-free oat flour
- 80 g potato starch
- 60 g tapioca flour
- 8 g salt
- 20 g sugar
- 300 g warm water
- 20 g whole psyllium husks
- 300 g active gluten-free sourdough starter
- 10 g avocado oil
Instructions
- Add the brown rice flour, oat flour, potato starch, and tapioca flour to a small mixing bowl. Whisk to combine and set aside80 g potato starch, 60 g tapioca flour, 80 g gluten-free oat flour, 106 g brown rice flour, 8 g salt
- Add the sugar to a 2 cup measuring cup. Then add the warm water and psyllium husks. Whisk immediately to let the psyllium form a gel. Let set for 5 minutes.20 g sugar, 20 g whole psyllium husks
- Add sourdough starter and avocado oil to a large mixing bowl or the bowl of your stand mixer.300 g active gluten-free sourdough starter, 10 g avocado oil
- Add the psyllium gel to the starter and avocado oil. Whisk to fully combine.
- Add the dry ingredients to the wet ingredients and use a dough whisk to loosely combine. Then, either bring it together with your hands or use a stand mixer to combine using the paddle attachment. It is ready when no dry flour remains in the bowl.
- Turn the dough out onto your counter and shape into a smooth ball. Place the dough seam side up into a 7 inch banneton that has been dusted with white rice flour. Place into a large zip-lock bag or cover with a shower cap. Let sit at room temperature for 30 minutes - 1 hour. In the warmer months use the shorter time and in colder months use the longer time.
- Place the banneton in the refrigerator for 12 - 16 hours.
- When you are ready to bake, place your dutch oven in the oven and preheat to 500℉. Set a timer for 1 hour.
- Turn the dough out onto a piece of parchment paper and score as desired.
- Place the dough in the hot dutch oven and immediately turn the temperature down to 450℉. Bake for 35 minutes. Take the lid off and turn the oven down to 400℉. Bake for 30 minutes. Turn the oven down to 350℉ and bake for a final 30 minutes. Turn the oven off and wait 10 minutes to take the bread out of the oven.
- Let the bread cool on a wire rack for at least 4 hours before cutting it.
Nutrition
Calories: 188kcal | Carbohydrates: 37g | Protein: 4g | Fat: 2g | Sodium: 189mg | Fiber: 2g | Sugar: 2g | Calcium: 19mg | Iron: 1mg