Crafted with our simple gluten-free sourdough starter, this Gluten-Free Sourdough Bread is so delightful that you’ll find yourself craving it daily!
Prep Time: 10 minutes
Cook Time: 1 hour
Proofing Time, Chilling Time: 1 day 4 hours
Total Time: 1 day 5 hours 10 minutes
Ingredients:
- 390 grams gluten-free bread flour blend
- 60 grams active gluten-free sourdough starter (mature and ripe)
- 5 grams whole psyllium husks or 1½ teaspoons psyllium husk powder (optional)
- 12 grams (2 tsp) kosher salt
- 10 grams (2 tsp) heat-activated baking powder (optional)
- 390 ml water
- 26 grams of olive oil
- 21 grams honey
- ¼-½ teaspoon baking soda (optional, if desired)
Instructions:
1. Feed the Starter:
- Remove the starter from the fridge and feed it with 30-50g of whole grain flour and 30-50g of water. Stir and cover tightly. Let it sit on the counter until nearly doubled in size.
2. Make the Dough:
- In the bowl of a stand mixer, combine water, olive oil, honey, gluten-free bread flour blend, psyllium husks, baking powder (if using), salt, and active starter. Knead with the dough hook for 5 minutes on medium-high speed. Alternatively, mix vigorously in a large bowl.
- Cover the dough and let it rise in a warm, draft-free area until puffed, but not doubled in size, about 3-4 hours. Place the dough in the refrigerator overnight.
3. Shape and Proof the Dough:
- Remove the dough from the fridge and turn it onto a well-floured surface. If using baking soda, knead it into the dough.
- Shape the dough into a round and place it in a floured banneton basket or a bowl lined with a floured tea towel. Cover and let it rise for 2-6 hours until it reaches the top.
4. Preheat and Bake:
- Towards the end of the rising time, preheat a Dutch oven with a lid (or baking steel/stone and shallow pan) in the oven at 500°F (260°C) for 30 minutes.
- Carefully flip the risen dough onto parchment paper, slash it with a lame or sharp knife, and transfer it into the preheated Dutch oven with the lid on. Alternatively, place it on a baking steel/stone with a shallow pan of hot water.
- Reduce the oven temperature to 450°F (232°C) and bake the bread for 40 minutes. If using a Dutch oven, remove the lid and bake for an additional 20 minutes. If using a baking steel/stone, bake for the full 60 minutes.
5. Cool and Enjoy:
- Allow the bread to cool before slicing.