Gluten-Free Sourdough Bread Recipe
Discover the joy of baking your own gluten-free sourdough bread! With a perfectly crisp crust and a soft, tangy interior, this versatile bread is ideal for sandwiches, toast, or enjoying plain. Perfect for anyone on a gluten-free journey!
Equipment
- 1 Mixing Bowl
- 1 Stand Mixer or Whisk
- 1 Banneton
Ingredients
For the Starter
- 50 g inactive sourdough starter
- 50 g brown rice flour
- 50 g filtered water
For the Dough
- 500 g gluten-free bread flour
- 400 g filtered water
- 150 g active gluten-free sourdough starter fed and bubbly
- 8 g kosher salt
- 2 tbsp melted butter
Instructions
Step 1: Prepare the Sourdough Starter
- Feed your sourdough starter by combining 50g of inactive starter, 50g brown rice flour, and 50g filtered water
- Wait for the starter to double in size and become bubbly before using it for your dough (this typically takes 4-6 hours).
Step 2: Mix the Dough
- In a large bowl, combine the gluten-free bread flour, filtered water, and your 150g active sourdough starter.
- Mix well until a sticky, batter-like dough forms (use a KitchenAid mixer with a dough hook or a Danish whisk).
- Add kosher salt and melted butter, mixing until fully incorporated. If the dough feels too stiff, add a little more water, but avoid making it too runny.
Step 3: Shape the Dough
- Turn the dough onto a damp surface. Wet your hands to shape the dough into a boule or batard.
- Place the dough into a floured banneton, cover with a plastic shower cap or damp towel.
- Allow the dough to rise at room temperature for 8-12 hours, or until it has almost doubled in size.
Step 4: Cold Proof the Dough
- After the dough has risen, place it into the fridge for 12 hours. Cold proofing helps develop the signature sourdough flavor and keeps the dough's shape intact.
Step 5: Bake the Bread
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough onto a lightly floured piece of parchment paper. Dust with white rice flour and score the top with a bread lame.
- Bake the dough covered in the Dutch oven for 40-45 minutes or until the bread has a golden-brown crust.
- Use a thermometer to check the internal temperature – it should be 200°F (93°C).
Step 6: Cool and Enjoy
- Let your gluten-free sourdough bread cool completely on a wire rack before slicing. Enjoy the tangy, airy crumb and crispy crust!
Notes
- Use a mature, bubbly starter for the best results.
- Be patient with the fermentation process – it enhances the flavor and texture.
- Always check the internal temperature to ensure a fully baked loaf.