Easy Gluten-Free Sourdough Bread Recipe
This gluten free sourdough bread recipe creates a beautifully browned boule with a crisp crust and soft, chewy center. The dough is easy to mix and requires minimal hands-on work before resting overnight.
Ingredients
- 1 ½ cups 360g lukewarm water
- 2 tablespoons 20g ground psyllium husk
- ½ cup 120g gluten-free sourdough starter, recently fed
- ⅓ cup 85g egg whites
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup
- 1 cup 120g millet flour
- ¾ cup 90g tapioca starch
- ½ cup plus 1 tablespoon 70g sorghum flour
- ½ cup 90g potato starch
- 1 ¼ teaspoons 10g fine salt
- White rice flour for dusting
Instructions
- Add the lukewarm water to a large bowl. Whisk in the ground psyllium husk and let it sit for 1 to 2 minutes until a thick gel forms.
- Add the sourdough starter, egg whites, vinegar, olive oil, and honey or maple syrup. Whisk until fully combined.
- In a separate bowl, whisk together the millet flour, tapioca starch, sorghum flour, potato starch, and salt.
- Add the dry ingredients to the wet mixture. Beat until fully combined and no dry patches or lumps remain.
- Scrape down the bowl and form the dough into a rough ball. Cover with a damp kitchen towel and rest at room temperature for 1 hour.
- Transfer the dough to a work surface lightly dusted with white rice flour. Gently shape it into a ball without overworking it.
- Dust a 7-inch banneton with white rice flour. Place the dough inside with the smooth side facing down.
- Cover and rest at room temperature for 1 hour. Refrigerate for 12 to 16 hours.
- Place a lidded cast-iron Dutch oven inside the oven. Preheat to 500°F for 30 minutes.
- Turn the chilled dough onto parchment paper and score the top.
- Lower the dough into the hot Dutch oven using the parchment paper. Cover and bake at 500°F for 40 minutes.
- Remove the lid and reduce the temperature to 450°F. Bake uncovered for 30 to 40 minutes, until the center reaches 207°F.
- Transfer the loaf to a wire rack and cool completely before slicing.
Video
Notes
- Use a recently fed starter at peak ripeness that has roughly doubled in volume.
- Use a 100% hydration starter made with equal weights of flour and water.
- Use gram measurements for the most accurate results.
- Use psyllium husk powder and potato starch, not whole psyllium husks or potato flour.
- Let the loaf cool completely before slicing to prevent a gummy center.