Gluten Free Sourdough Bread
 
 
Artisan Bread Author: Ashley Hurst, R.D. Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 1-2 loaves.
Author:
Ingredients
  • 3¼ cups of your gluten free sourdough flour mixture
  • ½ tbsp yeast
  • ¾ tbsp salt
  • 1 tbsp sugar
  • 1¾ lukewarm water
Instructions
  1. Make your base all purpose flour mix. Mix well.
  2. Take out 3¼ cups of the all purpose gluten free sourdough flour. Place in a large bowl.
  3. Add in yeast, salt and sugar into flour mixture.
  4. Add in lukewarm water. Make sure the temperature is 100 °F or below. Mix well.
  5. Once a dough forms, let dough sit in the bowl on the counter for 2 hours to rise. Cover bowl loosely during this time.
  6. After the dough rest period, put into a closed container and leave in the fridge for 5-10 days. A subtle sourdough character will begin to develop during this time.
  7. On Baking Day:
  8. Pre-heat oven to 450 °F
  9. Take out bread and let rest for 1 hour before baking. You can cut the bread in half and make two separate loaves or bake one bigger loaf. Shape it gently so it has rounded corners.
  10. Place Pizza Stone in oven and let it heat up for 20-30 minutes. Place a boiler pan or sheet pan with sides beneath the stone on the other wire cooking rack.
  11. Optional: on a clean counter, place corn meal on the counter and place the bread gently on it for a nice crunchy texture on the bottom.
  12. Heat 1 cup of water and set aside.
  13. Take out pizza stone from the oven and place the loaf on the stone. Place the stone and bread back in the oven and close the door.
  14. Immediately after, pour the cup of water into the boiler tray or sheet pan to create steam. Be careful with this step. Try to close the door quickly to keep the steam in.
  15. Bake for 45 minutes.
  16. Take the bread out of the oven and let set for 2 hours before cutting.
Recipe by The Crohn's & Colitis Dietitians at https://crohnsandcolitisdietitians.com/gluten-free-sourdough-bread/