Making gluten-free sourdough bread might seem like a challenge, but it’s entirely possible to enjoy the tangy flavor and satisfying texture of traditional sourdough without the gluten.
This recipe provides a step-by-step guide to crafting a loaf that’s not only safe for those with gluten sensitivities or celiac disease but also deliciously chewy and flavorful.
Whether you’re a seasoned baker or new to gluten-free baking, this recipe will help you create a homemade bread that’s perfect for sandwiches, toasting, or enjoying with just a smear of butter.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make gluten-free sourdough bread:
- 3 cups gluten-free flour blend
- 1 cup active gluten-free sourdough starter
- 1 1/4 cups water
- 1 tsp salt
You can substitute the flour blend with:
- Brown rice flour
- Sorghum flour
- Tapioca starch
- Potato starch
Mix and match these for your perfect blend!
For the starter, you can use:
- Brown rice flour
- Sorghum flour
- Teff flour
Water can be replaced with:
- Non-dairy milk (for a richer flavor)
- Sparkling water (for extra lift)
Salt options include:
- Sea salt
- Himalayan pink salt
Remember, each substitution may change the texture and taste slightly. Feel free to experiment and find your favorite combo!
Instructions
Mix 150g active starter, water, and brown rice flour to make the preferment. Let it rest at room temperature for 4-18 hours.
In a stand mixer, combine the preferment with more gluten-free flour, water, and salt. Mix until the dough comes together with no loose flour.
Let the dough rise in a greased bowl for 2 hours or until doubled in size.
Shape the dough by pulling the edges into the center. Place it seam-side down in a proofing basket.
Preheat your oven with a baking stone or steel inside. Also place a shallow pan on the bottom rack.
When ready to bake, slide the dough onto the hot stone. Pour hot water into the pan below for steam.
Bake at 450°F (230°C) for about 60 minutes. The bread should have a golden crust and sound hollow when tapped.
Let the bread cool completely before slicing. Enjoy your homemade gluten-free sourdough!
Tips, Tricks & Storing
Making gluten-free sourdough bread can be tricky, but with a few tips, you’ll be baking like a pro in no time!
Start with a strong, active starter. Feed it regularly and keep it at room temperature for best results.
Use a kitchen scale to measure ingredients. Precise measurements are key for gluten-free baking.
Don’t rush the process. Let your dough rise slowly for better flavor and texture.
Try different flour blends to find your favorite. Brown rice, sorghum, and millet flours work well.
Use a banneton or proofing basket to help your bread keep its shape while rising.
Bake your bread in a preheated Dutch oven for a crispy crust.
To store your bread, wrap it in a clean kitchen towel and keep it at room temperature for 2-3 days.
For longer storage, slice the bread and freeze it. Toast slices straight from the freezer when you’re ready to eat.
Remember, practice makes perfect! Don’t get discouraged if your first few loaves aren’t perfect.