Gluten-Free Sourdough Bloomer
Discover the magic of gluten-free baking with this Gluten-Free Sourdough Bloomer, a rustic loaf that’s delightfully soft on the inside with a perfectly golden crust. This recipe uses a gluten-free sourdough starter and a carefully selected blend of gluten-free bread flour, psyllium husk powder for structure, and a touch of olive oil for richness. With a slow fermentation process, this bread develops a subtle tangy flavor and an artisan texture, making it a standout in the world of gluten-free baking. Whether you're serving it fresh with your favorite spreads or using it for hearty sandwiches, this gluten-free sourdough is a labor of love that rewards patience and technique. Perfect for those with gluten sensitivities, it’s proof that homemade bread can be both gluten-free and gorgeously delicious!
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Recipe Information
Ingredients
- 120 grams Gluten-free sourdough starter
- 500 grams Gluten-free bread flour blend
- 360 milliliters Water
- 10 grams Salt
- 20 milliliters Olive oil
- 10 grams Psyllium husk powder
- 10 milliliters Maple syrup (optional, for added flavor)
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, psyllium husk powder, and water. Stir well and let it sit for 10 minutes to thicken.
Add the gluten-free bread flour blend and salt to the bowl, mixing until the mixture forms a rough, sticky dough.
Pour in the olive oil and maple syrup (if using), and knead the dough until it comes together into a smooth, elastic consistency. Gluten-free doughs are softer and wetter than regular dough—this is normal.
Cover the bowl with a damp towel or plastic wrap and allow the dough to rest at room temperature for 4-6 hours, or until it has doubled in volume. The rise time may vary depending on the activity of your starter and room temperature.
Once risen, gently scrape the dough onto a well-floured surface. Shape it into a rough oval or bloomer shape by folding the sides of the dough under itself. Place the shaped dough seam-side down on a parchment paper-lined baking sheet.
Cover the shaped loaf with a damp towel and let it proof for another 3-4 hours, or until it looks slightly puffy.
About 30 minutes before baking, preheat your oven to 220°C (430°F) and place a baking stone or large baking tray in the oven to heat up. Place a shallow pan of water on the bottom rack to create steam during baking.
Before placing the loaf in the oven, use a sharp knife or lame to score the top of the loaf with 2-3 diagonal slashes. This allows the bread to expand properly while baking.
Carefully transfer the loaf (on its parchment paper) to the preheated baking stone or tray. Bake for 45-50 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bloomer from the oven and let it cool completely on a wire rack before slicing. Gluten-free bread needs to fully cool to finish setting its structure.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3982 mg | 173% | |
| Total Carbohydrate | 427.7 g | 156% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 11.1 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 370 mg | 8% | |
*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.
