If you clicked on this blog because you too identify as an impatient cook – first off – I respect your self awareness. Me too. I’m growing into learning to love the complex recipes that take time and energy, but somedays I need the “quick” version.
This is really a “unicorn” of recipes. Gluten free and Sourdough are rarely in the same sentence. Also sourdough is rarely quick and usually requires patience.
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!
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.
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)
How to Make it Even Easier
If you find it easier to make bread in small 5-10 minute chunks at a time, try dividing the tasks over 3 days.
- 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.
Gluten Free Sourdough For Impatient People
Course: News4
servings30
minutes40
minutes300
kcalIngredients
3 1/4 cups of your gluten free sourdough flour mixture (Base Flour)
1/2 tbsp yeast
3/4 tbsp salt
1 tbsp sugar
1 3/4 lukewarm water
Directions
- Make your base all purpose flour mix. Mix well. Take out 3 1/4 cups of the all purpose gluten free sourdough flour. Place in a large bowl. Store the remaining amount in the fridge.
- 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. After resting- (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.
- After resting, you can cook in a dutch oven to make it easy – OR – you can use a pizza stone.
Pizza stone option: 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. 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. 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.
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