Gluten-Free Sourdough Bread Recipe (Boule Loaf)

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Last Updated on August 28 , 2023

Just because you ca n’t have gluten does n’t mean you necessitate to miss out on the merriment and deeply fulfill experience of baking homemade sourdough sugar . Do you want to know a little secret?Not only is it potential to make toothsome gluten - costless sourdough , but the process of making gluten - free sourdough bread is actually exponentiallyeasierthan classic sourdough ! Yep . You read that right wing . Making gluten - free sourdough shekels takes less clock time , steps , fret , and skills than its wheaty opposite number . The news just keeps getting better , right ?

Read along to learn how to make your own gluten - free sourdough shekels at dwelling . We ’ll go through the processstep - by - step . I will admit that we are not gluten - free in this home and do thoroughly enjoywheat sourdough ! However , I finger like a meany , teasing you all with photos of our ill-humoured gluten loaves … So over the last few calendar month we ’ve been process on tweaking and perfecting this gluten - free sourdough bread recipe for you all . That mode , no one feels left out .

Before we dive in , keep in mind thatyou’ll need an dynamic gluten - free sourdough starter to make this bread recipe . If you do n’t have one yet , no worries ! It is actually quite mere to make your own GF sourdough starter from moolah . Learn how to inthis tutorial . That article also excuse why sourdough bread is healthier for you than non - fermented bread , how godforsaken barm and bacterium create born rising slope in the dough , and other full-strength tips – if you ’re concerned . Then , you may also broil these deliciousgluten - liberal sourdough discard firecracker !

Alright , permit ’s get started with some anticipation - setting .

A freshly sliced loaf of gluten-free sourdough bread is shown on top of a wood cutting board. The loaf has been cut in half and one of the halves has been sliced into pieces. Three slices are splayed out to show the inside and crumb portion of the bread while the outermost rounded slice has been left to stand upright on its own.

The Texture and Flavor of Gluten-Free Sourdough

If you think I ’m going to warn you that gluten - free sourdough bread is dense , viscous and taste terrible , you’re dead wrong . Coming from someone who can and does on a regular basis run through straw bread , I must say that I have truly enjoyed noshing on the gluten - innocent sourdough bread we have been whipping up . I do not consider them lesser - than , or feel like I ’m “ settling ” .

surely , gluten - free sourdough bread may not get quite as tall and lofty as wheat loves . The air pocket might not be as imposingly orotund . Yet this gluten - free sourdough bread recipe is FAR from “ a impenetrable brick ” as I too - often hear GF bread described . boastful air bubble are n’t all they ’re cracked up to be anyways . Truth be told , I prefer when our wheat - based sourdough pelf has only pocket-sized to medium airwave pocket . Large air pouch make the sugar more difficult to slice nicely – and also leaves too much place for your precious sandwich kickshaw to fall through !

This gluten - free sourdough recipe should make a wholesome loaf that is full of modest air bubbles , is balmy and squashy in grain , slices beautifully , toasts to superb crush , and holds together well . fundamentally , you ’re about to bake the complete companion for avocado pear pledge .

A gluten-free sourdough loaf has just finished baking in a cast iron combo cooker. The loaf is still sitting in the bottom portion of the combo cooker, it as been deeply scored in a square shape, with thinner light scores along the inside which resemble a plant grain pattern.

Now that we set the platter straight , let ’s bake !

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Four bags of gluten-free flour are arranged in a line, from left to right they are: Arrowhead mills Organic Millet Flour, Bob’s Red Mill Whole Grain Sorghum Flour, Arrowhead Mills Organic Buckwheat Flour, and Arrowhead Mills Organic Brown Rice Flour.

SUPPLIES & INGREDIENTS

Supplies

You might be wondering …

Why bake sourdough in a Dutch oven or combo cooker?

Using a Dutch oven or jazz band cooker creates a adorable little steaming cocoon for the staff of life . An “ oven inside the oven ” if you will – where the dough ’s wet is n’t lost to the larger surrounding . Instead , it steam itself with its own moisture , giving way to an awesome cheekiness and more moist loaf of bread . I heard professional baker say that this isthe closest you’re able to get to a commercial ovenat home .

We use thisLodge cast iron jazz band cooker . It is basically a dutch oven that can be used upside down ! The unconditional “ lid ” becomes the bottom , and the dome body sit on top . This makes it implausibly leisurely to guide a loaf in and out of it without burning yourself . An add up fringe benefit of the combo cooker is that it ’s multi - purpose ! You could use just the skillet side , the good deal portion only , or both .

Alternate Version: Bread Pan

We created this formula stick with a very similar process as our classic wheat sourdough . Plus , we already had all the supply . However , gluten - costless bread has a tendency to disseminate out and go more level than gluten - based bread . We ’ve found our gluten - free sourdough buhl ( orotund ) loaves cooked in a jazz band cooker have acceptable ( but not insanely impressive ) rise . If you already have a combo cooker or a Dutch oven at home , give this formula a try and see what you consider !

Yet if the undefendable - pan boule method acting leave alone your loaf more flat than you hope ( or if you do not care to indue in a dutch oven / combo cooker ) , you may also broil gluten - gratuitous sourdough in aclassic tall - sided loot pan . The added body structure create a marvelous loaf of bread . I am going to publish up instruction for that method and post it ASAP ! Essentially , it is the same ingredients , provision , and fake time as below – except the wampum majority ferments and proofs right in the bread baking pan rather than a sports stadium and banneton .

Ingredients

Gluten-Free Sourdough Flour Options

When it come to bake gluten - free sourdough bread , there are piles of GF flour case to select from ! Millet , white potato , browned rice , odoriferous rice , buckwheat , tapioca , oat , sorghum … the listing go on . Most gluten - detached sourdough bread recipes call for a combination of several type of GF flours , along with the addition of Plantago psyllium husk and/or xanthan gum to help everything adhere well in the absence seizure of gluten .

We have tried this particular gluten - free sourdough bread recipe with several unlike flour combinations . So far , we prefer the admixture ofbrown rice , sorghum , millet , andbuckwheat flourslisted in the ingredients above . Feel free to try out though!If you pick out to use only three type of flour , I would paint a picture trying 175 grams brownish Timothy Miles Bindon Rice , 150 grams of millet , and 125 grams sorghum . Too much sorghum may make your loaf more obtuse .

I have seen other gluten - free sourdough bread recipe use a band more buckwheat flour than we do , but I personally encounter the flavor too overpower . We have also tried this formula with a1 - 1 gluten - free baking flour and did not roll in the hay the effect . The finished loaf of bread was far more dense and gummy than the loaves we make with our own GF flour blend .

A white ceramic square bowl with a damp tea towel resting on top of it is sitting in the oven on top of a baking sheet. The sourdough is proofing inside the bowl until fermentation is complete. There is a digital thermometer next to the bowl to show that it is at the ideal temperature of 75 degrees Fahrenheit.

Folks withthyroid issuesmay desire to void millet flour , especially if you intend to broil gluten - free sourdough bread regularly . Some studiesshow that regular ( very frequent ) wasting disease of millet can suppress thyroid function . In that grammatical case , try on substitutingpotato flour or oat flourin the billet of millet . I actually desire to sample both of those flours in this recipe but have n’t yet , so please let us know how it turn out if you do !

INSTRUCTIONS

Before we get into the footfall - by - tone , here is a quick sum-up . Sourdough baking is generally a two - day process . Do n’t occupy , most of the clock time the scratch is just sitting there , give ear out in various stages of fermentation . It does n’t need a constant babysitter . I will describe everything in detail below , but I thought it would be helpful to go into it with this in mind .

model timing : Say we want to broil a loaf of bread on Saturday break of day . We store our sourdough fledgeling in the fridge , so we ’ll need take it out on Thursday eventide to permit it sit down to warm up overnight . Then we ’ll feed it a twosome time on Friday , and make dough with the active sourdough starter on Friday good afternoon or evening . The pelf bulk ferments at room temperature for a few hours , then proofs in the fridge overnight . It is quick to broil on Saturday morning . You could also make your dough in the dawning and bake the bread later on that afternoon , but we have found the best results when the dough has time for an nightlong cold proof .

It ’s not as complicated as it go , I promise!You’ll get your own rut down in no time .

The gluten-free sourdough starter has reached peak activity inside the 2 liter flip top container. The starter has almost double in size from where it first started and there are many visible air bubbles throughout it.

The Importance of Temperature

During this process , prove to keep both your newcomer and the dough around 70 - 80 degree Fahrenheit.75 ° F is the idealistic fermentation temperaturefor the barm and bacteria to stay dynamic and glad . During warmer months ( or if your house is otherwise strong ) you may usually keep everything out on the counter . However , cool winter conditions lead toless activesourdough ( less rise ) and also an increased chance of modeling in the starter motor . to a fault strong status ( over 80 ° fluorine ) will make the sugar come up more cursorily , but could also lead to over - proofing – or deflating .

I highly suggestusing a thermometerin the straightaway vicinity of where your starter and dough are hanging out . We care to keepthis ambient thermometeron the kitchen buffet for easy monitoring . Going by “ look ” is n’t always reliable . For example , our star sign feel very comfortable to us humanity at only 65F , but that is a bit too coolheaded for your dough sister .

A couple options to render heat to your sourdough are to keep it near a quick appliance , utilise an electric heating pad orseedling heat matnearby , or to wrap the container / arena in classic holiday sparkle . I emphasize Graeco-Roman visible radiation because newer LED light do not get warm . Last but not least , our best-loved easy way to keep both sourdough starter and the proofing dough lovesome is tokeep it inside the oven – with the oven OFF , buttheoven light on ! It make the perfect cozy home . It if gets too warm in the oven , keep the door cracked open slimly .

Four types of gluten-free flour and psyllium husk have been added to a square ceramic mixing bowl. Each ingredient is taking up its own portion of the bowl and each one is visibly different from the next.

STEP 1: Ready Your Starter

Your gluten - destitute sourdough starter should be at“peak activity”when it is combined with other ingredients to create the dough ( the next step ) . summit activity happens after a starter has been fed , grown in size ( about doubled ) , is nice and bubbly , but has n’t yet started to fall back down or puncture in the container . During the winter , we put the fed starter motor in the oven ( draw above ) to help it point .

I suggestfeeding your starter twicebefore baking to get it nice and fighting , especially if it was previously stored in the refrigerator . Do n’t fret if your starter does n’t overflow from its container like you may see online ! GF appetiser is a short less vigorous than gluten - based starters . I also find that a gluten - destitute sourdough starter willpeak and fall down more quicklythan wheat berry - based starters , much like the dough itself . Therefore , endeavor to keep an center on it after feeding to catch it at that idealistic time .

If you need more tips about feeding , storing , and maintaining a sourdough starter , check out this article all about it .

STEP 2: Mix the Dough

In a commix bowling ball , first unite andmix all of the dry ingredients – including flours , salt , and fleawort husk . This is important because the psyllium husk needs to get equally distribute amongst the flour . When you ’re weighing flour , do n’t forget totare / zero the ordered series . or take the weight of the sports stadium into news report ! We typically count each case of flour in a smaller bowl , adding them one - by - one to the main bowl .

Next add the wet stuff : theactive neophyte , water , and optional honey . The formula predict for lukewarm water because moth-eaten water will lower the temperature of the gelt and slow the activity of the neophyte . Also , if you want to bestow smart or dry herb , nuts or source , special seasonings , sun dried tomatoes , olives , or othergoodiesto your loaf of bread , do so now ! Avoid add naughty ingredients like fresh tomato .

I typically pre - commix everything fair well with a wooden spoon , but then drudge in with clean hands to shuffle it further . Another pick is to utilize a stand social . That will help fluff breeze into the clams . However , you do not require to “ rub down ” the dough for any point of sentence . Once everything is thoroughly compound , form the dough into a large smooth orchis . If things feel extra sticky , try using tight hands ! I also use adough scraperto clean up the sides of the bowling ball if postulate .

The finished gluten-free dough ball has been formed into a nice round loaf inside the square ceramic white bowl.

STEP 3: Let the Dough Rest in Bulk Ferment

Here is the easy part . Just let it sit ! Unlike classic wheat sourdough , gluten - free sourdough does n’t require routine stretch and fold , slapping , or other fussing during the bulk unrest phase . In fact , the less you bear upon it , the better . Just model back and let her go through a long slow rise . This stage can be anywhere from3 to 5 time of day .

STEP 4: Proof Overnight

Next , we ’re sound totransfer the shekels into the proofing hoop , aka banneton . proof is essentially the final rise . After much experimentation , we have found the good results with our gluten - free sourdough bread when the room - temperature bulk fermentation form is observe by a long moth-eaten proof in therefrigerator . This is almost just how we broil our wheat - ground sourdough lettuce , with one exception : metre . Wheat is more forgiving and can sit for up over 24 hr in cold test copy . On the other hand , gluten - free sourdough peaks and falls quicker , so I intimate a7 - 12 hour cold proofinstead .

By put the dough into a banneton , it helps it form and hold theperfect loaf shape . A banneton proof basket is made from woven fabric , which allowsextra airinto the loaf of bread – bring to the rise . Last but not least , using a banneton for proofing makes the transport into the red-hot baking pan a minute easier . If you do not have a bannteon , but transfer the dough into a smaller bowlful ( a loaf - sizing bowling ball that will easy fit in the electric refrigerator .

Step 5: Preheat the Oven

It may seem silly for “ preheat the oven ” to be its own footstep , but it is an important one ! When bake sourdough , wepreheat the oven with the jazz group cooker or Dutch oven at heart for an hourbefore the dough even depart in . When you add frigid dough to a piping - hot pan it begins to cook and rise immediately , rather than having prison term to fall flat .

So , before you take the cold-blooded dough out of the refrigerator , turn the oven on to475 ° farad , mystify your baking cooking pan within , and set the timer for an 60 minutes . Leave the lettuce in the fridge untilright beforeit depart in to the oven .

( This step only implement if you are using a dutch oven , hurl - iron combo cooker , or pizza stone . Otherwise , pre - heat the empty oven as you usually would when bake )

The gluten-free sourdough dough ball is resting inside a boule banneton after its overnight proof. The damp tea towel has been partially pulled away from the top to show the dough ball hiding within.

STEP 6: Transfer Dough to the Hot Pan

Once the oven ( and combo cooker or dutch oven ) have been heat for an hr , get ready to cautiously transport your cold dough into the hot goat god .

The easy way to get your dough out of the proofing basket or bowl ( without manhandling and smashing it ) is as fall out :

Optional Step: Score the Dough

Before polish off the raging cooking pan , you may want to score the top of your loaf . Scoring is the process of using abread lame(essentially an easy - to - handle razor blade ) tocreate a slitin the top of your lettuce , along with optional fancy designs . It is n’t required , but it does aid give your loaf a place to naturally expand as it develop . Without scoring , a loaf will in all probability split opened haphazardly during baking .

The loaf will amplify and split launch the most where you score it . Deeper scoresare used for train that rapid expanding upon . It may even create a dainty small back talk on your loaf . Bakers call this the “ ear” . little , shallow scoringcan be used to create beautiful designs . Move quickly here so your loaf does n’t set off to go flat on you !

STEP 7: Bake

After flipping the dough onto the abbreviate plank ( and maybe score it ) , get that sister into the oven as soon as possible ! softly alleviate the loaf of bread and lambskin paper into the dutch oven or combo cooker . This is where the jazz band cooker is extra handy . We poise the cutting board near the border of the ( very hot ! ) flat bottom portion , grab the sides of the lambskin paper , andcarefully skid the whole thing off the board and into the jazz band cooker . Place the lid on top , and put it all in the oven .

Bake the loafcovered for 60 minutes on 475 ° F.Hellooooo steam ! Next , pull it all out and take the palpebra off . This is the best part – the gravid reveal!But do n’t oogle over it too long . quick put it back in the oven to eat up baking – this timeuncovered , for a final 5 minutestofinish browning the top . Once it ’s finished , speedily get the loaf of bread out of the spicy genus Pan and on to acooling wheel .

calculate on your oven , the bottom of the loaf of bread sometimes turns out a bit more browned than some common people favor . To prevent a burned - bottom , try this tip : While baking , put a cooky sheet on the empty oven excruciate just below the one your baking vessel ( for example combo cooker or dutch oven ) is take a breather on ! It absorbs and blocks the extra heat from getting to your valued loaf alternatively .

STEP 8: Eat & Enjoy!

It is almost time to dig in and savor your very own homemade gluten - destitute sourdough bread!But not so tight . Allow the loafcool downfor a few hours before geld it . I know , I jazz . It is passing difficult to jib cutting into it right away . But the steam is still doing its magic within and you do n’t need to let it out too early . Cutting into your loaf while it is still quick will make itdry out fasterin storage .

Speaking of storehouse … We have get hold that is it good towrap sourdough lolly in a wry afternoon tea towel , and then put the bundle inside a newspaper travelling bag . A paper bag alone seems to dry out out too promptly . An air - tight container can cause it to mold . The use of abread boxalso increases freshness . Homemade sourdough bread is always best the first day or two after baking . Then , it does become increasingly moth-eaten with time . To combat that , we care totoastor bake the old slice of sourdough . It make for it back to life !

If you do n’t cerebrate you may eat a whole loaf within 3 - 4 days , tryfreezingsome ! Cut the loaf in half on the first day while it is still nice and sweet , and then put it in the Deepfreeze in an air tight container . You could even freeze slices . pull up it out to de-ice at room temperature . Toasting may assist improve the texture in that case as well .

Boom! You just made some righteous gluten-free sourdough bread.

I sure as shooting hope this recipe solve well for you , and enables you to bask pleasant-tasting and nutritious homemade bread that you may have otherwise been missing . Please rent us know how it go by make out back for areview , sharing how your personal tweaks to the formula go , or to ask inquiry ! I would also eff to see your upshot over on Instagram by tagging # homesteadandchill and/or @deannacat3 . well-chosen baking !