Gluten Free Sourdough Bread
This gluten free sourdough bread offers all the traditional flavors and textures without gluten, making it ideal for those with dietary restrictions. With its hearty crumb and delicious taste, it's the best gluten free sourdough bread you can make at home.
Ingredients
- 150 grams gluten-free sourdough starter, active and at peak rise
- 100 grams room temperature filtered water
- 80 grams brown rice flour
- 20 grams psyllium husk (whole, not powder)
- 20 grams honey
- 300 grams room temperature filtered water
- 80 grams potato starch (or substitute arrowroot, cornstarch, or tapioca)
- 80 grams sorghum flour
- 80 grams brown rice flour
- 60 grams tapioca flour
- 15 grams salt
Instructions
- Prepare the preferment: Stir together 150g active gluten-free sourdough starter, 100g water, and 80g brown rice flour. Cover lightly and let it sit in a warm, draft-free spot for 6-18 hours until bubbly and doubled in size.
- Make the psyllium husk gel: Combine 20g psyllium husk, 20g honey, and 300g water. Let rest until it forms a thick gel.
- Mix the dry ingredients: In a large bowl, whisk together the potato starch, sorghum flour, brown rice flour, tapioca flour, and salt.
- Combine wet and dry: Add the prepared preferment and psyllium husk gel to the dry ingredients. Mix with a dough hook or hands until fully incorporated. The dough should feel sticky and gummy, with no dry spots.
- Knead the dough: On a lightly floured surface, knead the dough into a smooth ball. Avoid overworking it.
- Proof the dough: Place the dough seam-side up in a tea towel-lined and lightly floured bowl. Cover and proof at room temperature for 3-8 hours until soft and puffy.
- Preheat the oven: Place a Dutch oven inside your oven and preheat to 425°F (218°C) an hour before baking.
- Score and bake: Gently place the dough, smooth side up, onto parchment paper. Score the top and bake in the preheated Dutch oven for 45 minutes with the lid on, then 25-40 minutes uncovered. Look for a golden-brown crust and internal temperature of 210°F (99°C).
- Cool completely: Allow the bread to cool fully before slicing to prevent a gummy crumb.
Notes
The secret to this easy gluten free sourdough recipe lies in its carefully chosen ingredients. To get the best results, we recommend using high-quality ingredients. For example, we trust brands like Anthony’s for psyllium husk and organic varieties of brown rice flour whenever possible.