Gluten-Free Pain au Levain
Discover the art of artisanal bread-making with this Gluten-Free Pain au Levain recipe—a tangy sourdough loaf crafted entirely without gluten yet full of traditional flavor. Made with wholesome ingredients like brown rice flour, tapioca starch, and potato starch, this recipe showcases the magic of fermentation with a gluten-free sourdough starter, delivering a soft crumb and golden, crusty exterior. Psyllium husk ensures a perfect structure and chew, while a long overnight fermentation time allows the bread's deep, tangy notes to shine. Whether you're gluten-intolerant or simply seeking a healthier alternative, this handcrafted loaf is ideal for a rustic breakfast, savory sandwiches, or simply enjoyed on its own. Simple techniques like steam baking and careful proofing make this recipe a must-try for any home baker looking to master gluten-free sourdough bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Gluten-free sourdough starter
- 150 grams Brown rice flour
- 100 grams Tapioca starch
- 100 grams Potato starch
- 20 grams Psyllium husk
- 350 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine the brown rice flour, tapioca starch, potato starch, and psyllium husk.
In a separate bowl, whisk the gluten-free sourdough starter with 350 milliliters of water until well blended.
Pour the wet mixture into the dry ingredients and mix thoroughly until a sticky dough forms. Make sure there are no lumps in the dough.
Cover the bowl with a cloth or plastic wrap and let it rest at room temperature for 12-16 hours or overnight. This allows the dough to ferment and develop a tangy flavor.
After the dough has fermented, sprinkle salt evenly over the surface of the dough and fold the dough to incorporate. Let it rest for 30 minutes.
Shape the dough into a round or oval loaf by gently stretching and folding the edges toward the center. Be careful not to overwork the dough.
Place the shaped loaf on a parchment-lined baking sheet or in a proofing basket. Cover with a cloth and let it proof for another 1-2 hours.
Preheat your oven to 230°C (450°F) with a baking stone or heavy baking tray inside to heat up.
Once the loaf is proofed, slash the top with a sharp knife to allow for expansion in the oven.
Slide the bread (with the parchment paper) onto the hot baking stone or tray in the oven. Quickly spray the oven walls with water to create steam and close the door to capture the steam.
Bake for 45 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 4.6 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
