Gluten Free Sourdough Bread
A sourdough classic with a moist, chewy open crumb & delicious golden-brown crunchy crust. This GF artisan loaf is tasty & completely gluten free!
Ingredients
Method
Build the levain
- Weigh 50 grams of active sourdough starter in a clean jar, then add the water & whisk together.
- Add the flours & mix until smooth; make sure there is no dry flour anywhere. Cover loosely & ferment the levain at warm room temp for 6-8 hours, or until it is bubbly & it has risen to a peak, before mixing it into the dough.
Make the dough
- In a bowl, whisk together the water & psyllium husk powder. Whisk vigorously until it is fully incorporated. After about 15-30 seconds, it will thicken & a gel will form. Let it stand for about 10 minutes.
- In a large bowl or stand mixer, mix together the flours, starches & sea salt.
- Add the ripe levain to the psyllium mixture & mix until everything is well incorporated.
- Add the psyllium-levain mixture to the dry ingredients. By hand (with a wooden spoon) or in a stand mixer fitted with a dough hook, knead the dough until it is smooth & all the ingredients are evenly incorporated (about 5-10 minutes). Use a rubber spatula to scrape down sides if needed. The final dough should be moist & smooth with some bounce. It shouldn't be sticky to the touch when you gently touch it with clean hands.
- Transfer the dough to a lightly oiled surface & with lightly oiled hands, gently knead it into the shape of your banneton basket, folding sections of the dough back over itself, rotating as you go. Flip the dough seam side down & gently rotate in place to seal the seams.
- Dust a 7 inch round or 10×5 inch oval banneton basket with some brown rice flour & gently place the dough inside, seam side up. Cover with damp tea towel. You have two options for proofing; same day proofing at a warm temperature or cold proofing for many hours. (I personally cold proof because it works better for my schedule. I create my levain in the morning, mix all the ingredients to make my loaf & cold proof overnight to then bake my bread 1st thing the next morning).
Cold, long proof:
- Proof at room temp for about 1 hour, then place your loaf (inside the banneton basket) inside a reusable plastic bag (to prevent the dough from drying out) & place in the refrigerator for 8-12 hours. Bake the bread straight from the fridge.
Warm, short proof:
- Proof in a warm place for 3-5 hours.
- The dough will not double in size but should expand & puff up.
Baking the loaf
- About an hour before baking, place a Dutch oven on the middle oven rack. Preheat the oven to 450F.
- Carefully turn the dough out of the banneton basket onto a piece of parchment/baking paper. To highlight scoring, dust the dough with fresh flour. Smooth the surface before scoring the bread as desired.
- Remove the Dutch oven from the oven & carefully transfer the bread along with the baking paper into it. Use the sides of the baking paper as handles. Cover with the lid, return to the oven & bake for 25 minutes. Then remove the lid & bake, steam free, for a further 45-50 minutes.
- Transfer the bread to a wire rack to cool completely before slicing it, about two hours. This step is very important because it allows the crumb to set & not be gummy.
- Best eaten within 2 days. Store bread in a bread box, paper bag or wrapped in a tea towel at room temp for 3-4 days. Keeps in the freezer for 3-6 months.
Notes
Creating your own GF sourdough starter is super easy! I purchased my GF sourdough culture from Cultures for Health on Amazon. It comes with the sourdough culture & the instructions to create your starter. Very simple instructions to follow & you’ll have your very own starter within 7-10 days. You’ll also want to grab some brown rice flour to feed your starter. Check out my links below to get yours today!
GF sourdough starter culture: https://geni.us/7qT9b
Organic brown rice flour:Â https://geni.us/rsJ1hud
Sometimes when I create my levain, the finished levain doesn’t always yield exactly 250 grams. It may be off by 5-10 grams or so. I still bake my bread with this levain and it always turns out beautifully.
I often double this entire recipe to create two loaves of bread each week for our family. The only thing I do differently is bake the loaves for about an extra 10 minutes or so if baking them at the same time in the oven. If baking one at a time, follow original baking time. Recipe doubles nicely! 🙂
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One Response
Since I’m pre-diabetic I prefer sourdough bread 🙂