Gluten Free Sourdough Bread
A no-gum, beginner-friendly gluten free sourdough bread recipe with a soft crumb, tangy flavor, and golden crust, made with real, clean ingredients.
Equipment
- mixing bowl
- Dutch oven or loaf pan
- Bread lame or knife
- Spatula or Spoon
- Parchment paper
Ingredients
- 1 cup Active gluten-free starter Bubbly and recently fed
- 1 ½ cups GF flour blend Sorghum brown rice, or buckwheat based
- ½ cup Tapioca starch Helps with structure and chew
- 1 tbsp Psyllium husk Mixed with water see below
- ¾ cup Warm water Combine with psyllium before mixing
- 1 ½ tsp Salt Sea salt or pink salt
- 1 tbsp Olive oil optional Adds softness and flavor
- 1 tbsp Maple syrup or honey optional For mild sweetness and browning
Instructions
- Feed your gluten-free sourdough starter 4–6 hours before baking until bubbly and doubled.
- In a small bowl, mix psyllium husk and warm water, then let it sit for 5–10 minutes to form a gel.
- In a large bowl, combine all ingredients, including the psyllium gel, and stir until a thick, sticky dough forms.
- Cover and let the dough rest at room temperature for 4–6 hours or until it rises by about 50%.
- Shape the dough and transfer it into a parchment-lined Dutch oven or loaf pan. Smooth the top with wet hands.
- Let it proof again for 1–2 hours at room temp or refrigerate overnight for better flavor.
- Preheat oven to 450°F (232°C). Score the dough and bake for 30 minutes covered, then 15–20 minutes uncovered.
- Cool completely before slicing (at least 1–2 hours).
Notes
- For a crustier loaf, bake in a Dutch oven with the lid on for steam.
- For flavor variations, try adding herbs, seeds, or chopped olives.
- Always use certified gluten-free ingredients if baking for someone with celiac disease.