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.

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