Description
This gluten-free sourdough bread recipe delivers a tangy, soft, and chewy loaf without wheat. Using a homemade starter and thoughtful flour blend, you’ll enjoy bakery-style bread right at home!
Ingredients
Scale
For the Gluten‑Free Sourdough Starter
- 1 cup brown rice flour
- 1 cup filtered water
- 1 tsp honey or maple syrup (optional, to help fermentation)
For the Bread Dough
- 3 cups gluten-free flour blend (sorghum, rice, tapioca)
- 1 cup active sourdough starter
- 1¼ cups warm water
- 2 tbsp olive oil or melted butter
- 1 tsp salt
- 1 tsp xanthan gum
Instructions
- Prepare the Starter: In a glass jar, mix brown rice flour, water, and optional honey/maple syrup. Cover loosely and let sit at room temperature. Feed daily for 5–7 days—discard half and refill with fresh flour and water until bubbly and tangy.
- Make the Dough: In a large bowl, whisk together flour blend, salt, and xanthan gum. Add sourdough starter, warm water, and oil. Mix until a sticky dough forms—no kneading needed.
- First Rise: Cover with a damp towel and let rise at room temperature for 8–12 hours. The dough should become puffy and airy.
- Shape & Second Rise: Transfer dough to a parchment-lined Dutch oven or baking pan. Let rise again for 1–2 hours, covered.
- Bake: Preheat oven to 450°F (230°C). Bake for 40–50 minutes until golden brown and crusty.
- Cool: Let loaf cool completely on a rack before slicing.
Notes
Tip: Use a weighted container on your scale to measure flour by weight—aim for ~480g for best consistency. Slice only after the loaf has fully cooled to preserve crumb structure.
- Prep Time: 12 hours 30 minutes (including starter feeding and rise)
- Cook Time: 40–50 minutes
- Category: Bread
- Method: Fermentation & Baking
- Cuisine: Homemade Artisan
Nutrition
- Serving Size: 1 Slice
- Calories: 190Kcal
- Sodium: 220mg
- Fat: 6g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
Keywords: Gluten-Free Sourdough Bread