Gluten Free Sourdough Bread
Discover the magic of homemade *Gluten Free Sourdough Bread*, a wholesome, artisanal loaf crafted with nourishing flours like brown rice, tapioca, and potato starch. This recipe combines the tangy depths of a gluten-free sourdough starter with the soft texture of psyllium husk powder to create a bread that's both flavorful and perfectly structured—without relying on gluten. With simple ingredients and a hands-on fermentation process, this bread develops a rich crust and tender crumb, making it ideal for everything from sandwiches to breakfast toast. Whether you're following a gluten-free diet or simply looking for a healthier alternative, this recipe is easy to follow and yields impressive results. Bake it in a Dutch oven for bakery-quality perfection and savor the comforting aroma of freshly baked bread, right in your kitchen!
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Recipe Information
Ingredients
- 200 grams Brown rice flour
- 100 grams Tapioca flour
- 100 grams Potato starch
- 20 grams Psyllium husk powder
- 10 grams Sea salt
- 150 grams Gluten-free sourdough starter
- 400 ml Water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the brown rice flour, tapioca flour, potato starch, psyllium husk powder, and sea salt. Mix well to ensure an even distribution of all the dry ingredients.
In a separate bowl, mix the gluten-free sourdough starter, water, and olive oil. Stir until combined.
Gradually add the wet mixture to the dry ingredients, stirring well with a wooden spoon or spatula until a thick, sticky dough forms.
Cover the bowl with a damp cloth and let the dough rest at room temperature for 4 to 6 hours, or until it has visibly expanded. This may take longer in cooler environments.
After the initial rise, gently deflate the dough and shape it into a round loaf. You may need to lightly oil your hands to prevent sticking.
Place the shaped loaf into a parchment-lined proofing basket or bowl. Cover it again with a damp cloth and allow it to rise for another 2 hours, or until it looks puffy but not doubled in size.
Preheat your oven to 220°C (425°F). Place a Dutch oven with its lid inside the oven while it preheats.
Once the oven is ready, carefully remove the hot Dutch oven. Gently lift the parchment paper with the dough and lower it into the Dutch oven.
Score the top of the loaf with a sharp knife or razor blade to allow it to expand beautifully during baking.
Place the lid on the Dutch oven and bake the bread for 30 minutes. Remove the lid and continue baking for an additional 30 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Carefully remove the bread from the Dutch oven and allow it to cool on a wire rack for at least one hour before slicing.
Enjoy your freshly baked gluten-free sourdough bread as a perfect companion to your meals or with your favorite spread.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4746 mg | 206% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 5.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 798 mg | 17% | |
*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.
