GLUTEN FREE SOURDOUGH BREAD

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This recipe makes a flavorful and beautiful gluten free sourdough bread. If you're accustomed to making naturally leavened wheat breads, some aspects of this process will feel familiar but don't expect the dough to expand much during the bulk fermentation. Make sure to use the full bake time to cook through the interior of the loaf, and enjoy a delicious and wonderfully textured end product.

Provided by Sierra Patterson

Categories     Recipes

Time 1h50m

Number Of Ingredients 9

470 grams water (2 cups)
110 grams of gluten free sourdough starter (~1/2 cup)
22 grams honey (1 Tbsp)
20 grams psyllium husk (3 Tbsp)
350 grams Breadtopia gluten free bread flour (2 1/3 cups)
50 grams buckwheat flour (1/2 cup) or home-milled buckwheat groats
25 grams oat flour (1/4 cup) or home-milled oat groats
25 grams flaxmeal (1/4 cup) or home-ground flaxseeds
10 grams salt (2 tsp)

Steps:

  • Levain Instructions
  • Feedings described here are the same weight starter, flour, and water; sometimes referred to as a 1:1:1 feeding.
  • If your gluten free sourdough starter is already warm, and it doubles within 4 to 8 hours, simply build enough of it through feeding to reach the amount needed for the recipe.
  • If your sourdough starter has been refrigerated, plan to feed it at least twice before baking with it. Take your starter jar out of the refrigerator and let it warm up a bit.
  • Discard a portion of the starter if you have excess. Your goal is to end up with enough lively starter or "levain" for your dough, plus about 25 grams extra to feed and then refrigerate for the future. Feed the warmed-up starter in your jar and let it expand until it peaks. If it doubles in 4 to 8 hours you can bake with it. Most likely you will have to feed it at least one more time, though, for it to expand that quickly and be lively enough for baking.
  • After mixing the dough, keep about 25g starter in your jar and feed it. Leave it out of the refrigerator until it doubles. Then refrigerate the starter until your next bake. If you don't bake for more than a week, refresh your starter. Additional maintenance instructions can be found here.
  • Dough Instructions
  • Mixing
  • When the levain is ready, whisk it together with the water, honey, and psyllium husk in a bowl.
  • In a second bowl, combine the flours and salt, then add them to the wet mix. I use a rubber spatula at first when combining wet and dry ingredients, then switch to hand mixing.
  • Once the dough comes together with no dry bits, try to shape it into a round as best as you can. Place the dough in a clean bowl and cover it with a damp towel.
  • Bulk Ferment
  • Let the dough ferment for at least 5 hours on your counter at room temperature. If you have a cool house, you may want to pop the covered bowl into your oven with the light on to keep it slightly warmer.
  • Toward the end of the bulk ferment, you may not see a lot of change. The dough will not double, but I find that the texture just becomes a bit lighter and softer.
  • Shaping
  • After the bulk ferment, I line a bowl with a floured tea towel (floured banneton would work too), gently reshape the dough into a ball and lay it in the bowl.
  • Cover the dough with a damp towel (plastic cover is fine too) and let it sit another hour or so at room temperature and then pop it into the refrigerator for an overnight rest.
  • Bake
  • In the morning, preheat your oven to 475°F for 30-60 minutes with a Dutch oven or similar baking vessel inside the oven.
  • When the preheat is complete, remove your dough from the refrigerator, uncover it, and place a piece of parchment over the bowl. Lay your hand on top of the parchment and turn the bowl upside down, so your hand is holding the dough and parchment in place.
  • Gently put the dough and parchment on your countertop and score the dough how you'd like. Transfer the parchment and dough into the Dutch oven and cover it.
  • Bake for 60 minutes with the lid on. Place a baking sheet directly under the Dutch oven after 30 minutes (on same shelf with contact) to prevent burning of the base of the bread.
  • Take the lid off and bake for another 5 minutes.
  • Let your loaf cool for a few hours before cutting into it. It's still working inside.

MEGA PRINCE tv
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This is the best gluten-free sourdough bread I've ever had. I can't wait to make it again!


Nih Dulla
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This bread is a bit too sour for my taste. I think I'll try using less starter next time.


Cassandra Orchard
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I'm so glad I found this recipe. It's the perfect gluten-free sourdough bread for my family.


Leanne Farao
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Overall, I'm really happy with this recipe. The bread is delicious and it's so easy to make. I would definitely recommend it to others.


Limits
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I've had mixed results with this recipe. Sometimes the bread turns out great, and sometimes it's a disaster. I'm still trying to figure out what I'm doing wrong.


Balogun Olabode
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This recipe is a bit too complicated for me. I prefer recipes that are simpler and easier to follow.


Salman Dazel S 130
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I'm not gluten-free, but I love this bread! It's so flavorful and has a great texture.


Azkakar 123
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This bread is a lifesaver for my gluten-free diet. It's so delicious and versatile. I use it for sandwiches, toast, and even croutons.


kashif arslan
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I love the fact that this recipe uses all natural ingredients. It's so much healthier than store-bought gluten-free bread.


Mzamin khan
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This recipe is a great starting point, but I've found that I need to make a few adjustments to get the perfect loaf of bread. I usually add a little bit more water and bake the bread for a few minutes longer.


S Kay
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I've made this bread several times now, and it always turns out perfectly. It's my go-to recipe for gluten-free sourdough bread.


Tryhard Damgoza
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I was so excited to try this recipe, but unfortunately it didn't turn out well for me. The bread was dense and gummy, and it didn't have much flavor.


Junaid jugnii
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I've tried many gluten-free sourdough bread recipes, and this one is by far the best. It has a wonderful crust and a moist, chewy crumb.


Justin Kelley
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The only downside to this recipe is that it takes a bit of time to make. But it's definitely worth the wait!


Camara McIntyre
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I love the tangy flavor of this bread. It's perfect for sandwiches, toast, or just eating on its own.


Amonoo AKATA
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This recipe is easy to follow, even for a beginner baker like me. The bread turned out beautifully, and it was delicious.


Akash Halder
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I've been gluten-free for years, and this is the first bread that I've found that actually tastes like 'real' bread. I could eat it every day!


Adopt me tips and Tricks fish
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This sourdough bread recipe is a game-changer for those with gluten sensitivities. The texture is spot-on, with a chewy crust and a soft, airy interior.


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