Gluten Free Sourdough Bread
What’s better than sourdough bread in the winter? Gluten free sourdough bread! For those of us unable to tolerate gluten, finding bread that actually tastes good is a challenge. If you’ve ever thought of making bread and didn’t because you thought it would be too hard- this recipe is for you. It’s easy and doesn’t require any special equipment other than a pizza stone and sheet pan. If you are more of a foccacia bread fan- try this recipe here.
How this Bread is Different
I think you’ll love this gluten free sourdough bread as much as I do. I’ve been making bread for the last two years and experimenting with my favorite flour blends and this might be my favorite one yet! This recipe is different and easier than other recipes in that it doesn’t even require a starter! I call this version the “laid back” version because all you do is let it sit and ferment before baking! Another reason bread making has become a fun and meditative hobby for me because I’ve created a system to how I approach it that’s more do-able than trying to spend an entire day making bread. My method is to approach bread making is to divide it up into short 5 minute tasks each day.
The 5-15 Minutes a Day Approach:
- Day 1- Make gluten free all purpose flour mixture.
- Day 2- Mix all ingredients together, set aside for 2 hours and then place into the fridge for 5-10 days.
- Day 3- Baking day! You can bake on the same day as you mix but in order to create the authentic sourdough character, you’ll have to let your dough ferment for 5-10 days.
Day 1: Your Base Flour
In this recipe, I’ve created my own gluten free flour that I think works well for creating a more traditional sourdough taste. To create this flour mixture, you’ll need to have the following flours below. If you are not able to find the flours you need you can also blend the whole grain itself in a blender to make your own flours. The gluten free flour mixture below will make between 2-4 loaves depending on the size of your loaves so I would recommending storing the remaining unused amount in the fridge or pantry.
Base All Purpose Flour: Store unused in tight container
- 6 cups of white rice flour (Anthony’s White Rice)
- 3 1/4 cups of sorghum flour (Anthony’s Sorghum)
- 1 3/4 cups of arrowroot starch (Anthony’s Arrowroot)
- 1 1/4 cup potato starch (Anthony’s Potato Starch)
- 1/4 cup of psyllium husk (I used Anthony’s Brand)
Special Discounts for You:
- 3¼ cups of your gluten free sourdough flour mixture
- ½ tbsp yeast
- ¾ tbsp salt
- 1 tbsp sugar
- 1¾ lukewarm water
- Make your base all purpose flour mix. Mix well.
- Take out 3¼ cups of the all purpose gluten free sourdough flour. Place in a large bowl.
- Add in yeast, salt and sugar into flour mixture.
- Add in lukewarm water. Make sure the temperature is 100 °F or below. Mix well.
- Once a dough forms, let dough sit in the bowl on the counter for 2 hours to rise. Cover bowl loosely during this time.
- 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.
- On Baking Day:
- Pre-heat oven to 450 °F
- 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.
- 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.
- 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.
- Heat 1 cup of water and set aside.
- 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.
- 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.
- Bake for 45 minutes.
- Take the bread out of the oven and let set for 2 hours before cutting.