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Gluten free sourdough bread loaf on napkin

Gluten Free Sourdough Bread

Create a tasty loaf of sourdough bread at home that even people with Celiac Disease can enjoy.
5 from 2 votes
Prep Time 1 hr
Cook Time 1 hr
Course Side Dish
Cuisine American
Servings 10 slices
Calories 70 kcal

Equipment

  • Digital scale
  • Glass or ceramic bowl
  • Banneton basket: Optional but recommended in the long term.
  • Dutch Oven
  • Parchment Paper if using a dutch oven
  • Dough Scraper
  • Scoring Blade or sharp knife
  • Cooling Rack

Ingredients
  

  • 460 grams King Arthur's GF flour or 3 3/4 cups
  • 20 grams Psyllium husk or 2 Tablspoons + 2 tsp
  • 9 grams Sea salt or 1 Tblspoon
  • 90 grams Recently feed gluten free sourdough starter  or a little less than 1/3 cup
  • 500 grams Purified water  (or about 17 ounces.) Start with 500 grams and work up to 575 grams if needed. (20 ounces)

Instructions
 

  • In a large glass bowl, mix together the GF flour, psyllium husk and sea salt.
  • Add in the wet ingredients of the GF sourdough starter and water
  • Mix together with a wooden spoon till it is loosely combined. (Any utensil that is not metal will do)
  • Turn the mixture out on to a GF floured surface and knead/ work in to a ball for at least 3 minutes.
  • Set in a banneton basket or medium sized glass bowl overnight.* Covered with a light towel.
  • In the morning, it should have expanded/ risen some. It doesn't double in size like traditional gluten based breads but should have some spring to it.
  • If using a dutch oven: Turn out dough on to a piece of parchment paper and shape it in to a ball. Let it rise for an hour.*
  • 30 minutes in to the rise time, place the dutch oven into the oven and turn it on to 450 degrees to preheat.
  • (Alternatively if using a loaf pan, butter the bottom of a loaf pan and turn dough out in to the pan. Let it rise for an hour.*)
  • When the oven is preheated and the dough has risen, carefully score or cut a design in to the top of the loaf. (Just in to the top crust, do not cut deep in to the loaf.)
  • If using a dutch oven: Carefully remove the dutch oven to a heat-protected workspace. Remove the lid, (watch out for steam), carefully place both the loaf and parchment paper inside of the dutch oven. Put the lid back on and the dutch oven into the oven.
  • (Alternatively, if using a loaf pan, place the pan in to the oven. No additional steps necessary. Bake for 1 hour.)
  • If using a dutch oven: bake for 50 minutes covered, then carefully remove the lid for the last 10 minutes of baking time. Bake for 1 hour total.
  • Let bread rest in pan/ dutch oven for 10 minutes and then remove loaf to a cooling rack.
  • Let it completly cool before cutting in to it to let the "crumb" set. But I also won't blame you if you can't help it.

Notes

*Rise times can vary depending on the warmth of your kitchen. I find that times need to be adjusted according to the seasons.
My kitchen is cooler in winter, meaning things will take longer to achieve the same rise that will happen quickly in summer.
In summer be careful to not "overproof" your bread as it will fall during baking. 

Tips for a successful loaf of Gluten-Free Sourdough Bread

When mixing/ kneading, it can be very sticky. Refer back to the post under "Trouble Shooting" for help.
I have had the best results using King Arthur's gluten-free flour mix. It is widely available and has a good price per ounce. 
Proof your dough in a medium-sized bowl. If it is too small, it will overflow. Too large and it will fall flat. I feel like I'm writing the story of Goldilocks, but the medium size is just right for this recipe. 
Invest in a kitchen scale. Gf baking works best with a scale and your results will be more consistent if you use one. 
Psyllium husk gives this gluten-free sourdough some chew but also helps it be vegan friendly. 
Bake for the full amount of time. The internal temperature should be at least 210 degrees Fahrenheit. 
Let the bread cool COMPLETELY before slicing it. I know this is going to take some willpower. I'll admit, I'm not always successful in this temptation. But keeping all the inner heat inside to slowly cool down will give you the best results and a happy "crumb". (A term referring to the inside texture.)
It will be slightly gummy or squishy because of the nature of GF flours as well as the psyllium husk. 
I like it best toasted.

 

Keyword gluten free, sourdough, sourdough starter