Gluten Free Sourdough Bread
This gluten free sourdough bread delivers everything you love about classic sourdough: a deeply golden, crackling crust, an open and airy crumb, and that signature tangy flavor, all without a single gram of gluten.
Equipment
- Large mixing bowl - or stand mixer with paddle attachment
- Digital kitchen scale - highly recommended for accuracy
- 5.5 quart Dutch oven - with lid
- Banneton proofing basket - optional but helps hold shape
- Parchment paper
- Bread lame - or sharp serrated knife
- Wire cooling rack
- Plastic wrap - or damp tea towel
- Danish dough whisk - optional but helpful for sticky gluten-free dough
Ingredients
- 200 g active gluten-free sourdough starter - 1 cup, bubbly and recently fed
- 400 g gluten-free 1:1 flour blend - 3 cups, must contain xanthan gum (such as Bob's Red Mill 1-to-1 or King Arthur Measure for Measure)
- 300 ml filtered water - 1¼ cups, room temperature; avoid chlorinated tap water
- 1 ½ tsp fine sea salt
- 1 tbsp olive oil - adds moisture and helps soften the crumb
- 1 tsp apple cider vinegar - helps strengthen dough structure and adds tang
- 2 tbsp mixed seeds - for topping, such as sesame seeds or pumpkin seeds; optional
- rice flour - for dusting the banneton and the top of the loaf
Instructions
- Feed your gluten-free sourdough starter with equal parts flour and filtered water at least 4-12 hours before mixing, or the night before. Your starter is ready when it has doubled in size, is full of bubbles, and passes the float test.
- In a large mixing bowl, combine the gluten-free flour blend and salt. In a separate bowl, whisk together the active starter, filtered water, olive oil, and apple cider vinegar. Pour the wet mixture into the dry and mix for 2-3 minutes until a thick, sticky dough forms.
- Transfer the dough to a lightly oiled bowl, cover, and leave at room temperature to bulk ferment for 4-6 hours. The dough is ready when it has puffed up noticeably, looks bubbly on the surface, and has increased in volume by 50-75%.
- Line a banneton proofing basket with a clean cloth and dust with rice flour. With wet hands, gently turn the dough out and coax it into a round shape, tucking the edges underneath. Smooth the top and dust lightly with rice flour.
- Cover the shaped dough loosely with plastic wrap and transfer to the refrigerator for a cold proof of 8-16 hours. The dough should feel firm and slightly puffed when removed.
- At least 45 minutes before baking, place your Dutch oven with the lid on inside the oven and preheat to 500°F (260°C).
- Invert the cold loaf onto parchment paper. Score the top with a lame or sharp knife with one or two swift cuts, about ½ inch deep. Carefully lower the loaf into the hot Dutch oven using the parchment. Bake covered at 450°F for 25 minutes, then uncovered for another 20-25 minutes until deeply golden and the internal temperature reaches 205-210°F.
- Transfer the baked loaf to a wire cooling rack and allow to cool for a minimum of 1 hour before slicing. Two hours is even better to allow the crumb to set completely.
Notes
- Starter Must Be Active: If your starter hasn't peaked with bubbles and a good rise, your bread will not rise properly. When in doubt, give it another feeding and wait.
- Use Filtered Water: Chlorine in tap water can kill or suppress the live cultures in your starter. Filtered or bottled water produces much more reliable results.
- Don't Skip the Cold Proof: Refrigerating the shaped dough overnight makes it firmer, easier to score, and far more flavorful than a room-temperature proof alone.
- Preheat the Dutch Oven Fully: The dramatic initial heat is what gives gluten-free sourdough its oven spring and crust. 45 to 60 minutes of preheating is not excessive.
- Let It Cool Fully: Cutting into a warm gluten-free loaf is the most common mistake. The crumb needs at least an hour to set after coming out of the oven.
- Expect a Stickier Dough: Gluten-free sourdough dough looks and behaves very differently from wheat dough. It is supposed to be thick and tacky. Trust the process.
- Storage: Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Toast slices for the best texture.
- Variations: Try adding seeds to the crust, folding in herbs and garlic, or adding olives and thyme to the dough for a Mediterranean twist.
- No Dutch Oven: Bake on a parchment-lined baking sheet at 450°F (230°C) with a pan of boiling water on the rack below for steam.